Blanch, deseed the tomatoes, cut into small dice, chop the basil.
Slice the pimientos.
Cut the peeled cucumber into a brunoise, blanch quickly, cool.
Marinate the diced tomatoes+cucumber+pimientos in olive oil with basil and crushed and grated garlic, salt and pepper.
Cut the olives into brunoise.
Cook the hard-boiled eggs, reduce to a mimosa.
Cut the pink radishes into a brunoise, chop the flat-leaf parsley.
Mix the radish brunoise with the mimosa + flat-leaf parsley.
Peel the onions, finely chop, chop the lettuce.
Mix the olive oil and tarragon vinegar, salt and pepper.
Assembly:In the bottom of the verrine, put the salad hatching, then a layer of the mixture:candied tomato/cucumber, then a layer of anchovies, then a layer of onions, then a layer of black olives, new anchovies and finish by garnishing with radish mimosa.
Drizzle with a few drops of vinaigrette.
Plant a sprig of rosemary on top.
A creation of Chef Hubert
