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

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

           Coarse salt
           Black pepper; fresh ground
      5 oz Marble potatoes
      6 oz Green beans; stemmed,
           - tails intact
      4 lg Eggs; refrigerator cold
      1 sm Soft lettuce head;
           - ex: butter or red-leaf
      1 bn Radishes
      4 oz Artichoke hearts in brine
      4 oz Ripe cherry tomatoes
      7 oz Jar tuna in oil;
           - high quality
    1/2 sm Red onion;
           - halved, thin sliced
      1 oz Kalamata olives;
           - pitted, 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.

  Recipe by Gabrielle Hamilton

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

  Uncle Dirty Dave's Archives

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