Reinvented Niçoise Salad

Preparation

• In a The Rock stockpot, place the potatoes (whole and unpeeled) in with cold water, bring to a boil and let it cook for 25 minutes.
• Skewer the potatoes with a small knife, they must be soft inside.
• Once done, strain and let cool down. Peel and slice them.
• Remove the stems from the green beans and cut in half. 
• In a big pot of salted boiling water, blanch for 5 minutes, strain and transfer to a large bowl filled with ice.
• Remove the lettuce leaves, wash and dry them using a Salad Spinner.
• In a pot of boiling water, cook the eggs for 10 minutes, then cool them down in cold water. Peel them and cut them into quarters.
• Mince the green onions.
• Strain the anchovies.
• Dice the tomatoes
• Squeeze and strain the lemon juice using a Starfrit juice extractor.