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Method :
Wash and scratch black spots off
the marble potatoes. Cook the marble potatoes in
boiling water until tender (12-15 minutes), drain, let cool, cut in
halves. Boil green beans for 3 minutes and
drain, add ice to make texture firm, set aside and cool. Wash cherry tomatoes well and set
aside. Slice fresh tuna loin in cubes of
1" x 1". Saut� in olive oil and season with
salt and pepper, let cool and set aside. Boil eggs until hard (7-9
minutes), wash over cold running water, and cool, cut into wedges,
set aside.
Cut fillet of flounder and saut�
in olive oil, season with salt and pepper, set aside. Mix 1 part olive oil and 1 part
white wine vinegar in a pan. Add brown garlic, season with salt
and pepper, let cool. Open can of anchovy, halve 2
pieces of anchovies. In a clean bowl, mix all the
ingredients. Refrigerate until ready to use. Clean and wash mesclun greens and
drain. Arrange mesclun greens on the
center of the plate. Scoop the nicoise (mixture) over
the greens and serve cold.
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