Inspired by the produce in my box from Chefs Garden, I made one of Julia Child’s favorite salads – Salade Niçoise. Anytime she invited people over for lunch she made this salad. You can see both the fresh baby lettuces and also a mix of micro greens, micro herbs (those little guys are packed with flavor. See — good things do come in small packages!), edible flowers and fingerling potatoes of many hues (never knew a potato could be so tasty). Ok, it is canned tuna, but I love canned tuna and besides, that is what JC used. If you want to make the best hard boiled eggs ever, here is the recipe.
Start to finish: 40 minutes
Hands-on time: 10 minutes
Servings: Makes 6 eggs
Fit a collapsible steamer inside a medium saucepan and fill the saucepan with about 1 inch of water or to just below the level of the steamer basket (no water should be touching the eggs). Put the lid on top of the pan and bring the water to a medium-high boil over medium-high heat.
Using a large, long-handled, slotted spoon, place the eggs in a single layer in the steamer, being careful not to burn your hand with the steam. Steam the eggs for 12 minutes. Transfer the eggs carefully to a bowl of ice and water and let them cool completely.
When they are cool, crack them all over and peel them under cold running water, starting at the wide end of the egg, and making sure to get under the membrane (which makes it much easier to peel the egg).