Niçoise Salad

Directions

1. Fill a large pot with water, bring to a boil, and slowly and carefully add the eggs into the water. Let simmer for 6-8 minutes, then remove from the pot with a slotted spoon and transfer to a bowl of ice water. Make sure to save the water! When eggs are cool, peel, cut in half and set aside.

2. Use the same pot to cook the potatoes. Add a big handful of sel gris, bring the water to a gentle boil and add the potatoes. Cook for 10-12 minutes, or until fork tender. Using a slotted spoon, transfer the potatoes to a shallow dish to cool. Dress with a little olive oil.

3. Use the same pot to quickly blanch the green beans. Bring the water to a gentle simmer and add the green beans. Cook for 3-4 minutes, until the beans are tender but still retain their fresh green color. Using a slotted spoon, transfer the green beans to a bowl of ice water to cool, then drain and pat dry using a clean dish towel.

4. Dress the lettuce with vinegar and oil. Toss to coat and season to taste. Sprinkle with 3 to 4 generous pinches of Bitterman’s Salt & Pepper and toss again to combine.

5. To serve, divide the lettuce between two plates. Artfully arrange the green beans, eggs, potatoes, tuna and tomatoes on top of the lettuce, fanning them as you go. Drizzle with a little more vinegar and oil and another sprinkle of Bitterman’s Salt & Pepper. Arrange fillets of the anchovy in the center of the salad in a criss-cross pattern. Serve with a glass of very cold white wine.