Crispy little gem leaves with a herbed vinaigrette served under tuna, egg potato and green beans.
Crispy Little Gem leaves with a herbed vinaigrette served under tuna, egg potato and green beans.
17.75 OZ / 500 G hot water
4 EA egg
7 OZ / 200 G green beans
14 OZ / 400 G baby potatoes
14 OZ / 400 G tuna in brine
1.75 OZ / 50 G black olives
1.75 OZ / 50 G red onion
3.5 OZ / 100 G cherry tomatoes
4 EA little gem lettuce
2.75 OZ / 80 ML olive oil
2 FL OZ / 60 ML red wine vinegar
2 CLOVES garlic
10 SPRIG chive
2 TBSP parsley
1 PINCH salt and pepper
Add water along with a generous amount of salt to the mixing bowl. Preheat the water for 5 minutes / 265°F|130°C / speed 1 / reverse.
While the water is heating prepare the potato and slice them into disks. Add them to the simmering basket. Trim the green beans and arrange them in the shallow steaming tray.
Using the spatula add the potatoes into the mixing bowl then attach the deep steaming tray. Add the eggs to the deep streaming tray then insert the shallow steaming tray with the beans on and cook for 20 minutes / 230°F|110°C / speed 1 / reverse.
Once cooked, carefully remove both steaming trays and refresh the beans , potato and eggs in cold water. Peel eggs and quarter, remove the potatoes in the simmering basket with the spatula. Clean the mixing bowl.
Peel the garlic and add to the mixing bowl with the parsley and chive. Chop for 8 seconds / speed 7. Scrape down the sides
Add the red wine vinegar, olive oil, salt and pepper to the mixing bowl. Mix for 10 seconds / speed 4. Remove half of the dressing.
Strain the brine off the tuna then add to the mixing bowl with the remaining dressing in the mixing bowl. Mix for 10 seconds / speed 2 / reverse.
Wash and dry the lettuce and toss the remaining dressing through the leaves. Slice the onions and cherry tomatoes. Arrange the dressed lettuce on the plate and garnish with the other ingredients accordingly.
Enjoy your dish! Once you have dressed the salad serve immediately. Substitute the canned tuna seared tuna and skip step 8.
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