- Salt and ground pepper
- Anchovies in oil, ½ can
- Tomatoes, 500 g
- Eggs, 5
- Onion (preferably bunch onions)
- Pink radishes, ½ bunch
- Basil, 12 bunches
- Pitted black olives
- Olive oil, 100 g
- Tarragon vinegar, 10 cl
- Garlic, 25 g
- Sliced pimientos, 50 g
- Batavia lettuce, ½ head
- Cucumber, ½ piece
- Flat-leaf parsley
- Blanch and deseed the tomatoes, cut into small dice, and chop the basil.
- Slice the pimientos.
- Peel and cut the cucumber into fine brunoise (small dice), blanch briefly, and cool.
- Marinate the diced tomatoes, cucumber, and pimientos in olive oil with chopped basil, crushed garlic, salt, and pepper.
- Cut the olives into brunoise.
- Cook the eggs hard-boiled and reduce to a fine mimosa (sieved texture).
- Cut the pink radishes into brunoise and chop the flat-leaf parsley.
- Mix the radish brunoise with the egg mimosa and parsley.
- Peel and finely chop the onions; chop the lettuce.
- Whisk olive oil with tarragon vinegar, salt, and pepper for the vinaigrette.
- Assembly: Layer in each verrine: base of chopped lettuce, then tomato-cucumber confit mixture, anchovies, onions, black olives, more anchovies. Top with radish mimosa mixture.
- Drizzle with vinaigrette and garnish with a rosemary sprig.
A signature creation by Chef Hubert, showcasing layered flavors and fresh ingredients for an elegant appetizer.
