Today I learned how to hard boil and egg. Seriously. Also we’re making a solid French classic salad that eats like a meal, is pretty cheap, and is damn good for you. Learning to make Salade Niçoise from Anthony Bourdain’s Les Halles Cookbook.
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00:00 – Anthony Bourdain’s Salade Niçoise
00:39 – Prepping The Dish
02:30 – Comment Of The Week!
04:08 – THE DEBATE
05:30 – Plating, Tasting, What I Would Do Different
🍎 Ingredients
• 2 tbsp/28 g salt (plus more to taste)
• 6 ounces/168 g haricots verts (skinny French green beans), trimmed
• 4 small red bliss potatoes, scrubbed
• 1 garlic clove, peeled and slightly crushed
• 6 tbsp/84 ml extra-virgin olive oil
• 3 tbsp/42 ml red wine vinegar black pepper
• 1 head Boston or Bibb lettuce, washed, dried, outer leaves discarded, inner leaves torn in half
• 1 green bell pepper, cored and cut into ⅛-inch/3-mm slices
• 8 anchovy fillets (the expensive white ones would be best), drained, rinsed, patted dry (4 cut into quarters)
• 1/4 Ib/112 g niçoise olives, pitted
• 4 ripe plum tomatoes, cut lengthwise into quarters
• 12-ounce/340-g can high-quality tuna in olive oil
• 4 hard-boiled eggs, peeled and cut lengthwise into quarters
🫕 Equipment
• medium pot
• slotted spoon
• medium bowl filled with ice water (large bowl wouldn’t hurt)
• fork or whish
• salad bowl for serving (wooden is preffered)
#anthonybourdain #salad #frenchfood