Composed Ventresca Tuna & Haricots Verts Salade with Grapefruit-Shallot Vinaigrette

Instructions

1. 1

   Bring a large pot of water to a rolling boil. We will use this same water for both the eggs and the vegetables—a little French efficiency for your afternoon.

   8 min

   Tip: Make sure the pot is large enough so the vegetables can swim freely later.

2. 2

   While the water heats, make the vinaigrette. In a small bowl, whisk together 1 medium shallot, 2 tbsp ruby red grapefruit juice, 1 tsp ruby red grapefruit zest, and 1 tbsp Dijon mustard. Slowly stream in 1/4 cup olive oil while whisking until beautifully emulsified. Season with 1 pinch black pepper.

   5 min

   Tip: If your emulsion breaks, don't panic. Just add a tiny splash of water and whisk aggressively.

3. 3

   Trim 8 oz haricots verts and string 4 oz sugar snap peas. Prepare a large bowl filled with ice and cold water—this ice bath is the secret to keeping our greens vibrantly, shockingly green.

   3 min

   Tip: Snapping the stem end of the snap peas usually pulls the string right off.

4. 4

   Once the water is boiling, carefully lower in 3 large eggs using a slotted spoon. Boil for exactly 6.5 minutes. A six-and-a-half minute egg is practically a religion in my kitchen—it guarantees a set white and a molten, jammy yolk.

   7 min

   Tip: Set a timer! Do not guess the time.

5. 5

   Transfer the eggs to the ice bath using your slotted spoon. Keep the pot of water boiling on the stove!

   1 min

   Tip: Cracking the eggshells slightly before dropping them in the ice bath makes peeling easier.

6. 6

   Drop the prepared 8 oz haricots verts and 4 oz sugar snap peas into the boiling water. Blanch for exactly 2 minutes. They should taste tender but still have a confident snap.

   3 min

   Tip: Do not walk away; green vegetables turn drab incredibly fast.

7. 7

   Scoop the blanched vegetables directly into the ice bath alongside the eggs to immediately stop the cooking process. Once cold, drain them and pat completely dry with a clean kitchen towel.

   2 min

   Tip: Drying the vegetables thoroughly is crucial, otherwise your vinaigrette will just slide right off.

8. 8

   Peel the cooled 3 large eggs and slice them in half lengthwise. Halve, pit, and gently slice 1 large avocado.

   3 min

   Tip: Wipe your knife with a damp towel between slicing the eggs for clean, beautiful cuts.

9. 9

   Compose your platter: Arrange the dried green vegetables and sliced avocado on a wide, shallow serving dish. Break 1 jar (7 oz) Ventresca tuna into large, luxurious flakes over the greens. Nestle in the jammy eggs. Drizzle everything generously with the grapefruit vinaigrette. Finish by scattering 1 small handful fresh tarragon leaves and 1 large pinch flaky sea salt over the top.

   3 min

   Tip: Don't toss this salad like a chaotic mixed green mess! Building it in layers is what makes it a 'composed' salade.