Equipment
Ingredients
Vinaigrette
- 60 ml extra virgin olive oil
- 20 ml red wine vinegar
- 10 g dijon mustard
- 1 shallot, finely minced
- 2 g salt
- black pepper
Cooked Components
- 250 g new potatoes, scrubbed
- 150 g green beans, trimmed
- 2 large eggs
Fresh & Pantry
- 160 g canned tuna in olive oil
- 1 butter lettuce, washed and torn
- 4 red leaf lettuce, washed and torn
- 100 g cherry tomatoes, halved
- 4 radishes, thinly sliced
- 50 g kalamata olives, pitted
- 100 g artichoke hearts, marinated, quartered
Nutrition (per serving)
Method
Prepare the vinaigrette by combining the minced shallot, vinegar, mustard, salt, and pepper in a small jar. Let sit for 5 minutes to mellow the shallot, then add olive oil and shake vigorously to emulsify.
Place potatoes in a large pot and cover with cold salted water by 2cm. Bring to a boil, then reduce heat and simmer until tender when pierced with a knife.
While potatoes cook, prepare an ice water bath. Using a slotted spoon, remove the cooked potatoes to a bowl. Keep the water boiling. Add the green beans to the boiling water and blanch until bright green and crisp-tender.
Transfer beans immediately to the ice bath to stop cooking. Add the eggs to the boiling water. Boil for exactly 7 minutes for a soft, jammy yolk. Transfer eggs to the ice bath to cool.
While potatoes are still warm, halve them (or quarter if large) and toss gently with 2 tablespoons of the vinaigrette. The warm potatoes will absorb the dressing.
Peel the cooled eggs and cut into quarters lengthwise. Drain and pat dry the green beans.
Arrange a bed of butter lettuce and red leaf lettuce on two large plates. Arrange the dressed potatoes, green beans, tomatoes, artichoke hearts, radishes, and olives in distinct piles (composed style) rather than tossing together.
Top with large chunks of tuna and the quartered eggs. Drizzle the remaining vinaigrette over the entire salad just before serving. Season with a final crack of black pepper.
Chef's Notes
- Always dress the potatoes while they are hot. As the starch cools, it retrogrades and closes up; dressing them hot allows the flavor to penetrate deep into the potato.
- Do not mash the tuna. Use high-quality fillets packed in olive oil and leave them in large, structural chunks for better mouthfeel.
- The 'composed' nature of this salad is key—guests should be able to combine flavors on their fork as they choose, rather than receiving a pre-tossed homogeneous mixture.
- Shocking the green beans in ice water is non-negotiable to maintain that signature vibrant green color and snap.
Storage
Refrigerator: 2 days — Store dressing, boiled eggs, and vegetables in separate airtight containers. Do not dress lettuce until serving.
