Niçoise Salad

Procedure for Pickled Watermelon Radish:

Chef's note: Prepare this ahead of time unless you plan to hot pickle.

1. In a pot, add the following: 1 quart of rice wine vinegar, 1 cup of standard pickling seasoning, ¼ cup mustard of seeds, 1 quart of sugar, 1 cup of salt, 1 clove of garlic and 1 shallot.
2. Boil until salt and sugar are dissolved. Cool.
3. Slice watermelon radish paper-thin on mandolin.
4. Pour pickling solution over watermelon radish.
5. Let sit for 1-4 weeks.

Procedure for Sous Vide Egg:

1. Set up sous vide bath and set the circulator to 147°F.
2. When the water hits 147°F, place in egg or eggs. Let them ride for 1 hour.
3. Turn the circulator down to 130°F.
4. Add a small amount of ice to bring it down quickly. Eggs will hold for 24-48 hours and not cook any further.

Procedure for Fingerling Potatoes:

1. Steam or boil fingerlings until tender.
2. Cool.

Procedure for Cherry Tomatoes:

1. Toss cherry tomatoes in olive oil, salt and 1 teaspoon of sugar.
2. On a lined sheet tray, roast at 275 °F for 3 hours. Let cool.
3. Toss haricot verts in olive oil salt and pepper.
4. Roast in oven at 400°F until al dente. You want them to have some color.
5. Despite seasoning them, shock them with cold water. You will season them again when finishing the dish.

Procedure for Endive and Radicchio:

1. Core the radicchio.
2. Slice into 4 pieces.
3. Cut endive in half.
4. Toss both in olive oil, salt and pepper.
5. Set on sheet tray to cool.
6. Grill on high heat until charred and soft.

Procedure for Lemon Vinaigrette:

1. In a Vitamix, add the following ingredients: 1 teaspoon of Dijon mustard, juice of 2 lemons, zest of 2 lemons, 3 tablespoons of honey, 1 shallot, 2 cloves of garlic and 1 cup of rice wine vinegar.
2. Run it on high until smooth.
3. Turn down to medium and stream in 1 cup of olive oil and 1 cup of 75/25 blended oil.
4. Season to taste with salt and pepper.

Procedure for the Tuna:

1. Slice the tuna into thin, crudo-like pieces.

Plating:

Chef's note: I used an 8-inch white dinner plate.

1. Place the fingerling potatoes at the bottom of the plate.
2. Toss the charred endive and radicchio in lemon vinaigrette and place on top of potatoes leaving a little recess for the egg.
3. Crack the egg on a flat surface and release it onto a slotted spoon.
4. Shake it very gently to remove any extra white.
5. Place in the recess of the lettuce.
6. Place the tuna slices layered next to the egg.
7. Around the sides of the salad, place olives, haricot verts, three-hour tomatoes, and pickled radish.
8. Maldon flake the egg and tuna.
9. Put a squeeze of fresh lemon on the tuna as well as a dash of high quality olive oil.