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Nicoise Salad by Daniel Facen

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
1H 40MIN
Cuisine

Ingredients

Goose fat: 90 g

Isomalt: 200 g

Balsamic vinegar: 250 g

Water: 250 g

Alginic acid: 5 g

Water: 1 l

Calcium chloride: 3,5 g

Black olives: 300 g

Water: 300 g

Soy lecithin: 4 g

Potatoes: 200 g, peeled

Water: As needed

Egg yolks: 2 each

Goose fat: As needed

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

Method
01.

For 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.
02.

For 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.
03.

For Eggs

  • In a container, cover the eggs with goose fat and steam cook at 70°C for 20 minutes.
04.

For 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.
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