Page 216 - Pie Squared

SALAD FILLING

1 teaspoon white vinegar

2 large eggs, at room temperature

½ pound (225 g) tiny Yukon Gold potatoes
1 teaspoon kosher salt

½ pound (225 g) tiny green beans (haricot verts), stem end trimmed

1 teaspoon minced shallot

¼ teaspoon kosher salt

3 tablespoons sherry vinegar or apple cider vinegar

⅓ cup (80 ml) best-quality olive oil

¼ cup (35 g) pitted Kalamata olives, minced
1 tablespoon honey

¼ teaspoon kosher salt

4 anchovies (preferably white), optional

4 tablespoons (56 g)unsalted butter, softened

2 tablespoons lemon juice

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper
1 baguette

8 cups (140 g) young tender salad greens
2 (10-ounce) jars tuna in olive oil (560 g), drained

For the crust: Heat the oven to 350°F; if you have one, place a

baking stone, Baking Steel, or inverted baking sheet on the center
rack to heat (see here). Place the pretzels in a ziptop bag and bash
them with a rolling pin until they are in crumbs and small shards but
not powdered. Pour the crumbs into a medium bowl, add the butter

cubes, and knead the mixture until a cohesive dough forms. Press
the dough into the corners and up the sides and across the bottom of
the slab pie pan. Bake the crust (on top of the steel, stone, or baking