BY CHEF ANTON EGGER

INGREDIENTS

For the Salad:

  • 3 handfuls baby romaine lettuce (any other lettuce will do also)
  • 2 handfuls young potatoes, cut in half
  • 2 handfuls tomatoes, cut in small pieces
  • 2 medium pieces red radish, cut in rounds, keep in ice water to remain crisp
  • 1 cup / grams albacore tuna canned, flaked
  • 1 small tin (4oz./113grams) albacore tuna, (in water), flaked
  • 2 whole eggs, boiled

For the Dressing:

  • 6 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon dijon mustard
  • 1 pinch fresh black pepper
  • 1 pinch course kosher salt

For the Garnish:

  • 1 pinch maldon sea salt flakes
  • 2 tablespoons extra virgin olive oil
  • Few rounds fresh black pepper from the mill

GUIDE / INSTRUCTIONS

Step 1 – Boil the Eggs:

  • Place eggs in a deep-dish saucepan and cover them with cold water.
  • Slowly bring water to a boil, when the water has reached a boil, cover and remove from stove and set aside for 10 minutes.
  • Remove lid and transfer eggs to a colander and place under cold running water to stop the cooking.
  • This will give an ever-so-soft center to the yolk. For completely firm yolks, add an additional 2 minutes.
  • Gently crack eggs all over and peel and cut in half lengthwise.

Step 2 – Boil the Potatoes:

  • Place potatoes in a medium saucepan; cover with cold water.
  • Bring to a boil, and simmer for about 8-10 minutes or until tender.
  • Drain and set aside and cut in halves.

Step 3 – Make the Dressing:

  • Add lemon juice, vinegar and mustard in a mixing bowl.
  • Add olive oil little by little; until completely emulsified.
  • Season with salt and pepper to taste and set aside.

Step 4 – Let’s create our Nicoise Style Salad:

  • Divide the lettuce among the serving plates.
  • Top evenly with potatoes halves, red radish, tomatoes and albacore tuna flakes.
  • Place 1 hardboiled egg cut in half, on each plate.
  • Top with 2 tablespoons of Dijon mustard dressing on each plate.
  • Drizzle with some more olive oil, fresh black pepper and maldon salt flakes (will give a nice soft crunch).
  • Finally, gently toss the salad with knife and fork on the plate and enjoy! Yummy…

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