Nicoise salad recipe: a molecular gastronomy version of the classic French tuna salad by the famous Italian chef Daniel Facen
For the sugar topping
For the balsamic vinegar spheres
For the alginic base
For the green olive air
For the potato cream
For the eggs
- Preparation time
- Cooking time
- Recipe category Brunch
- Recipe yield 2
- Recipe cuisine French
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.
Cook 200 g. peeled potatoes in water.
Blend all together and pour into a siphon. Keep in a bain-marie at 50°C.
In a container, cover the eggs with goose fat and steam cook at 70°C for 20 minutes.
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.