Platter of Tuna Salad, Hard-Boiled Eggs and Fresh Vegetables on a Bed of Greens – Pareve version

👨‍🍳 Method

For the Salad Dressing

1. 1
   Seal the oil, lemon juice, mustard, salt and black pepper in a jar and shake well, until smooth.

   Jar

For the Boiled Egg

1. 2
   Bring a pot of water to a boil, deep enough to cover the eggs by about 2 cm.

   StovePot
2. 3
   Gently lower the eggs into it with a spoon.
3. 4
   Turn down the heat slightly and simmer 9 minutes.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 5
   Transfer immediately to a bowl of ice water for 5–10 minutes, and peel from the wide end. Halve each egg lengthwise.

   Ice bath

   💡Cold water right after cooking stops the cooking and separates the membrane from the white: peeling is easy, and the yolk doesn't turn gray.

To assemble

1. 6
   Spread the lettuce and the arugula on a wide platter. Arrange the cucumbers, tomatoes, yellow pepper and cheese on top in rows.

   Serving platter
2. 7
   Flake the tuna into coarse chunks in the center of the platter.
3. 8
   Surround the tuna with the egg halves.
4. 9
   Drizzle the dressing on top.