Cut potatoes into small cubes and place in cold water. Bring to boil, add salt, and cook for about 6 minutes until tender. Drain and allow to cool naturally without refreshing.
2
Prepare a large pot of boiling salted water. Add peas and cook until the water returns to boil. Remove, drain, and allow to cool naturally.
3
Cut green beans into small pieces roughly the same size as the peas. Cook in the boiling salted water for about 6 minutes until tender. Drain and cool naturally.
4
Peel the tough outer layer of asparagus and cut into small pieces similar in size to other ingredients. Cook in boiling salted water for 2-3 minutes, then refresh in ice water to preserve the bright green color. Drain.
5
Prepare fresh artichoke hearts by removing outer leaves and fuzzy inner leaves (or use jarred artichoke hearts), and cut into small cubes matching the size of other vegetables. If using fresh, cook in boiling salted water for about 10 minutes until tender. Drain and cool naturally.
6
Weigh all cooked vegetables to ensure equal quantities of each ingredient (approximately 30g each) to maintain balanced flavors and textures.
7
Prepare acidulated mayonnaise by diluting thick mayonnaise with vinegar to achieve the right consistency for mixing with vegetables—not too thick like paste, not too thin like soup.
8
Combine all cooled vegetables in a large bowl and gently fold in the acidulated mayonnaise, ensuring all vegetables are evenly coated.
9
Using a food stacker, arrange the mixed salad on a plate in a neat stack. Press gently to set the shape and carefully remove the mold.
10
Slice or chop the hard-boiled eggs, slice the gherkins, and chop tarragon leaves. Arrange these around the salad as garnish.
11
Season with salt and black pepper to taste. Drizzle with olive oil and balsamic vinegar if desired. Serve immediately.
PrimedTableBETA
