Salade Niçoise

Ingredients

• 2 sushi-grade tuna steaks (or canned tuna)
• 1/2 lb green beans, blanched
• 1/2 lb small potatoes, boiled and halved
• 4 eggs, soft-boiled (7 min)
• 1 cup cherry tomatoes
• 1/2 cup Niçoise olives
• 4 anchovy fillets
• Mixed greens
• Vinaigrette: 2 tbsp red wine vinegar + 1 tsp Dijon + 1/4 cup olive oil

Method

1. Sear tuna 1 min per side (rare). Slice. Or use canned tuna.

2. Blanch green beans 2 min, shock. Boil potatoes until tender. Soft-boil eggs.

3. Compose on a platter: greens, then arrange each component in its own section.

4. Drizzle vinaigrette over everything.

What You're Practicing

• This is a COMPOSED salad — each element is placed intentionally, not tossed.
• The soft-boiled egg yolk becomes part of the dressing when broken.