A French-ish Salad

The weather has taken a turn for the hotter - MUCH hotter. Yesterday we feasted on Thai beef salad in a comfortable 28C; today the mercury hit 34C and we took beef satay to a riverside barbecue. All beefed out and sunstroked at home, we wanted nothing more than a super veggie hit - preferably with a salty, mustardy dressing. I whipped up a French "ish" salad; all of the ingredients are as  you'd expect to get in Provence... but I'm not sure the serving style there would be quite so "rustique".

Ingredients

• 10 quails eggs, or two hen's eggs (Yes, yes, I'm the sort of person who just has quail's eggs lying around in the pantry. Deal with it.)
• two white potatoes, scrubbed
• half a bunch of asparagus
• a tomato
• a few giant leaves of lettuce
• a handful of olives
• a couple of anchovies
• a handful of sprouting seeds or other mild lettuce
• 4 tbsp olive oil
• juice of half a lemon
• one generous tsp dijon mustard
• one flat tsp grain mustard
• 1 tbsp white wine vinegar
• salt and pepper

Simmer the eggs for 5-10 minutes, until hard-boiled, then run under cold water, peel, and slice in half. Slice the potatoes into thick rounds, and simmer for 10-12 minutes, until tender. Snap the asparagus and cut into bite-sized pieces, and steam for five minutes, until tasty and bright green. Halve the tomato, slice again lengthwise, then cut into thin slices. Pit and halve the olives (olive-pitter from the wedding list is AWESOME). Roughly shred the lettuce, and add with the anchovies and the rest of the solid ingredients to a nice big salad bowl.

Whisk the olive oil, lemon juice, mustards and vinegar together in a jug or jar, then taste and season. Pour over the salad and toss well, then serve immediately.