Niçoise Salad with Eggs and Cheese

Slice the red onion into thin rings and place in a small bowl with the red wine vinegar and a pinch of salt; toss and set aside to quick-pickle while you prepare everything else. Halve the cherry tomatoes, slice the radishes, separate and wash the lettuce leaves, and shave the Comté. Whisk together the olive oil, Dijon mustard, garlic paste, honey, and a generous pinch of salt and pepper in a jar until emulsified; taste and adjust seasoning.

Place the potatoes in a medium saucepan, cover with cold salted water, and bring to a boil over high heat, then reduce to a steady simmer and cook for 12-15 minutes until a knife meets no resistance.

Lift the potatoes out with a slotted spoon and set aside; keep the water at a rolling boil, then drop in the green beans and cook for 3 minutes until bright green and just tender with a slight bite.

Transfer the beans immediately to a bowl of ice water to halt cooking; drain after 2 minutes and pat dry.

Return the water to a gentle boil, lower the eggs in carefully, and cook for exactly 6 minutes for set whites and a jammy, fudgy yolk. For anyone pregnant, elderly, very young or immunocompromised, use pasteurised eggs, since the yolk remains soft.

Transfer the eggs to the ice water and chill for 5 minutes, then peel and halve lengthways.

Toss the warm potatoes in half the vinaigrette while they are still warm so they absorb maximum flavour.

Arrange the lettuce leaves across a large platter, then layer on the potatoes, green beans, cherry tomatoes, radishes, olives, and pickled red onion. Nestle the egg halves cut-side up across the salad, scatter over the capers and Comté shavings, and drizzle the remaining vinaigrette evenly over everything.