MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sous-Chef Salad
Categories: Greeens, Vegetables, Herbs, Seafood
Yield: 2 servings

Coarse salt & fresh ground
- black pepper
5 oz Marble potatoes
6 oz Green beans; stemmed, tails
- intact
4 lg Eggs; refrigerator cold
1 sm Head soft lettuce; such as
- butter or red-leaf lettuce
1 bn Radishes
4 oz Artichoke hearts in brine
4 oz Ripe cherry tomatoes
6 11/16 oz Jar high-quality tuna in
- oil
1/2 sm Red onion; halved and thin
- sliced
1 oz Pitted Kalamata olives;
- halved
3 cl Garlic; freshly peeled
2 tb Red wine vinegar
Extra-virgin olive oil
2 lg Leafy basil sprigs

Bring a large pot of water to boil over high heat. Add
plenty of salt to taste of the sea.

Add potatoes, and boil until the thin tip of a knife can
pierce a potato as if going into soft wax, 8 to 9
minutes. Retrieve potatoes with a spider, and let cool
and drain on a baker’s rack set into a sheet pan nearby.

Add green beans to still-boiling water, and boil until
the color transforms from raw and dusty to saturated
deep green, 4 to 5 minutes. Remove with a spider, and
set out to drain and cool on the baker’s rack.

Add the eggs directly from the refrigerator into the
boiling water, and boil for 8 minutes. Dump eggs and
boiling water into the sink, letting the shells crackle
as they land hard. Peel eggs while submerged under cold
running water, which helps to stop the cooking and
release the shells easily. Set peeled eggs to rest on
the rack.

While eggs boil, wash and spin-dry lettuce.

Remove green leafy tops from radishes, and save for
another use, if desired. Wash and carefully rinse
radishes, taking care to remove any grit or sand.

On a large rimmed platter, begin to assemble the salad
by tearing the clean, dry lettuce and arranging it as
the bed.

Use a sharp paring knife to split the green beans in
half crosswise. Scatter them artfully around the bed of
lettuce.

Split the potatoes in half and arrange artfully.

Split artichokes, if whole, into quarters and arrange
artfully.

Repeat with cherry tomatoes, followed by radishes, split
into quarters, then eggs, quartered into wedges.

Remove tuna from the jar with a fork. Break it into
chunks, and nestle it into the mound of salad. Drizzle
the tuna oil over the salad.

Finish with scattered red onion and split olives.

Microplane the garlic into a small bowl. Add red-wine
vinegar and 3 to 4 long glugs of olive oil (about 1/4
cup), and stir together briskly. Season with salt and a
lot of freshly ground pepper.

Just before dressing the salad, tear the basil leaves to
release their fragrance. Scatter them around the whole
salad.

When ready to serve, drizzle dressing evenly and
thoroughly over salad. When ready to eat, toss to dress,
and don’t worry about messing up the beauty.

By: Gabrielle Hamilton

Yield: 2 servings

RECIPE FROM: https://cooking.nytimes.com

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