Time
Spice
Serves
40 Min
Mild
2
Calories
Carbs
Fiber
Fat
Protein
420
43g
7g
23g
27g
Ingredients
1 head of boston or butter lettuce
2 eggs
4 oz haricot vert
2 sprigs basil
2 sprigs thyme
10 small tomatoes
1 garlic clove
3/4 lb small yellow potatoes
4 oz olive oil packed tuna
3 anchovies
2 tbsp dijon mustard
3 tbsp white wine vinegarEquipment
blender 
2 stockpots 
colander Preparation
Fill a stockpot with water and place on high heat to boil. This will be used to blanch the haricot vert.
Set the second stockpot full of water on high heat to boil. Add the thyme and 1 tsp of salt. Once the water begins to boil add the potatoes, reduce the heat to medium high and cook for 20 minutes.
Add the haricot to the first pot of boiling water and blanch for 4 minutes.
Scoop out the haricot vert, place in a colander and run cold water over to stop the cooking process.
Don't toss out the water! Leave the stockpot on heat to poach the eggs.
While waiting for the water to come to a boil, prepare the vinagrette and lettuce.
Tear the butter lettuce in a large bowl. Tear the basil and add to the bowl.
Place the anchovies, dijon mustard, white wine vinegar, garlic and 3 tbsp of olive oil in a blender. Puree until uniform.
Cut the haricot vert into 3 smaller pieces.
Cut the cherry tomatoes in half.
When the potatoes have finished cooking, transfer them to a cutting board and cut them into quarters.
Break each egg into their own small bowl or ramekin. Slowly and gently, tip each bowl into the hot water, and let the egg float. Turn the heat off, and cook for 4 minutes.
Use a spyder of slotted spatula to retrieve the poached eggs. Set them in a bowl or plate until ready for plating.
Toss the lettuce with the tomatoes, haricot vert, tuna potatoes, and vinagrette. Top with the poached egg.
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