Nicoise Salad Recipes: Molecular Gastronomy Nicoise Salad Recipe

Recipe

Brunch

Nicoise Salad

Nicoise salad recipe: a molecular gastronomy version of the classic French tuna salad by the famous Italian chef Daniel Facen

Ingredients

For the sugar topping

Goose fat 90 g
Isomalt 200 g

For the balsamic vinegar spheres

Balsamic vinegar 250 g
Water 250 g
Alginic acid 5 g

For the alginic base

Calcium-rich natural water 1 l
Calcium chloride 3,5 g

For the green olive air

Black olives 300 g
Water 300 g
Soy lecithin 4 g

For the potato cream

Potato 200 g, peeled
Water As needed

For the eggs

Egg yolk 2 each
Goose fat As needed

Info box

Preparation time 40 m
Cooking time 1 h
Recipe category Brunch
Recipe yield 2
Recipe cuisine French

Preparation

Green olive air
Filter and collect the water after passing it through a sieve.
Add 4 g of soy lecithin and blend with an immersion blender on the surface so that bubbles form.

Potato cream
Cook 200 g. peeled potatoes in water.
Blend all together and pour into a siphon. Keep in a bain-marie at 50°C.

Eggs
In a container, cover the eggs with goose fat and steam cook at 70°C for 20 minutes.

Composition
At the bottom of a glass, place the potato foam, the sliced eggs, the tuna roe filets, the lettuce and sprouts, the olive air and, lastly, the anchovy filets.
Seal the glass with sugar and top with balsamic vinegar spheres.