Crisp butter lettuce, watermelon radish, chives, soft-boiled egg, and a classic French vinaigrette. The most elegant simple salad in existence.
7 minutes in gently simmering water. Ice bath immediately. Peel carefully. The yolk should be set at edges but jammy in the centre.
Slice watermelon radish very thinly on a mandoline. The pink-and-white interior is the visual centrepiece of this salad.
Whisk Dijon mustard with white wine vinegar. Slowly drizzle in olive oil while whisking. Emulsify completely. Season generously.
Arrange lettuce leaves whole. Layer radish slices. Halve eggs and place yolk-side up. Scatter chives and tarragon. Dress at the table.