Top and tail the beans and wash them carefully, peel and wash the potatoes, then boil them all together in plenty of salted water (this saves you time, water, saucepans and… work).

However, seeing that the two vegetables have different cooking times, check the beans from time to time (they cook faster) and when they’re “al dente” (= cooked but firm to the bite), remove them with a strainer. When the potatoes are cooked (but still firm) strain them, let them cool and then cut them into large cubes. Bring some water to the boil in a small saucepan, place the eggs in it delicately and cook them for 10 minutes, then pass them under running water, strain and leave them to cool down. Delicately tap the eggs on your work surface, peel off the shells and cut each one into quarters. Wash and clean the tomatoes, then cut them into segments. Wash and dry the lettuce carefully, tear the leaves up and put it in a salad bowl or a deep serving dish. Scrape the carrots, remove both ends and then cut them into julienne strips. Arrange all the ingredients alternating their colours: the lettuces as a “bed”, followed by the carrots and green beans, then the potatoes and tomatoes and finally the egg segments. Tear up the basil leaves, sprinkle them on top and then season the salad with a dressing made with salt, pepper, vinegar of your choice (Balsamico Bianco is fantastic in it too) and, naturally… extra virgin olive oil!