Salad Nicoise - choi woon chul (bradley pitt)

Salad Nicoise

< Ingredients >

Mixed baby greens 

( cucumber sliced 1/2 , Red onion sliced 1/2, Leeks sliced 20 gm )

Potatoes 2 Boil

Green beans 50 gm

Tuna 1/2 can

Black olive 10pcs

Egg 2pcs ( boil 6minutes)

- Dressing (Yield : 1cup)

Anchovy 3 fillets

salt, to taste 

Black pepper, to taste

Egg 1yolk

Red wine vinegar 1 Tbsp

Dijon mustard 1tsp

Grainy mustard 1tsp

Olive oil 7 Tbsp

Caper 2 Tbsp

Minced Shallots 1 pcs

Worcestershire 1tsp

Garlic 1pcs

< Method of preparation >

1. Anchovy dressing 

In a medium bowl mash the anchovy, salt, pepper, and garlic into a paste with the back of a fork. add the egg and whisk well to blend add the vinegar and mustard, and whisk well. Add the oils in a steady stream, whisking constantly to form a thick emulsion.

Add the shallots, capers and Worcestershire, whisk well, and adjust the seasoning, to taste. Cover and refrigerate until ready to use.

2. Salad

Bring 1 medium pots of salted water to boil. add the potatos to 1 pot and blanch until tender, about 5 to 6 minutes. Drain in a colander, pat dry, and set aside. add the green beans to the other pot and blanch until tender, 4 to 5 minutes. Drain in a colander, pat dry, and set aside. 

Tear the lettuce into bite-size pieces and combine with chopped fresh parsley and tarragon. Toss with enough of the Anchovy dressing just to coat. Adjust seasonings with salt and pepper as needed. Toss the potatoes and green beans in 1/4 cup of the anchovy dressing. Arrange the lettuce along the size of 4 large plates. Spoon the vegetables along the other side of the plate. Arrange the diced tuna over the lettuce. Arrange the tomatoes, olives, sliced red onion, and egg on the other sides of the plates. 

Garnish with additional herbs if desired and serve immediately.