Anthony Bourdain's Easy Classic Salad Recipe | Back to Bourdain E31

Today I learned how to hard boil and egg. Seriously. Also we're making a solid French classic salad that eats like a meal, is pretty cheap, and is damn good for you. Learning to make Salade Niçoise from Anthony Bourdain's Les Halles Cookbook. 🔪 My Essentials Anthony Bourdain's Les Halles Cookbook: https://amzn.to/3ZEgYr3 My Favorite Knife: https://amzn.to/3PZ6eAi My Apron (other colors available): https://amzn.to/45uQOZr Please note as an Amazon Associate I earn (a rather small percent 😅) from qualifying purchases through these links. Thank you! 💜 Support me and get a shoutout! - https://ko-fi.com/mitchmai ⭐️ Subscribe: https://www.youtube.com/channel/UCej3 🎵 TikTok:   / mitchmoves1   📸 Instagram:   / mitch.mai   📚 Chapters 00:00 - Anthony Bourdain's Salade Niçoise 00:39 - Prepping The Dish 02:30 - Comment Of The Week! 04:08 - THE DEBATE 05:30 - Plating, Tasting, What I Would Do Different 🍎 Ingredients • 2 tbsp/28 g salt (plus more to taste) • 6 ounces/168 g haricots verts (skinny French green beans), trimmed • 4 small red bliss potatoes, scrubbed • 1 garlic clove, peeled and slightly crushed • 6 tbsp/84 ml extra-virgin olive oil • 3 tbsp/42 ml red wine vinegar black pepper • 1 head Boston or Bibb lettuce, washed, dried, outer leaves discarded, inner leaves torn in half • 1 green bell pepper, cored and cut into ⅛-inch/3-mm slices • 8 anchovy fillets (the expensive white ones would be best), drained, rinsed, patted dry (4 cut into quarters) • 1/4 Ib/112 g niçoise olives, pitted • 4 ripe plum tomatoes, cut lengthwise into quarters • 12-ounce/340-g can high-quality tuna in olive oil • 4 hard-boiled eggs, peeled and cut lengthwise into quarters 🫕 Equipment • medium pot • slotted spoon • medium bowl filled with ice water (large bowl wouldn't hurt) • fork or whish • salad bowl for serving (wooden is preffered) #anthonybourdain #salad #frenchfood