Page 217 - Pie Squared

sheet if using) for 20 to 25 minutes, until browned in the corners and
edges. Cool on a rack.

For the eggs: Prepare a bowl of ice water. Fill a small saucepan
two-thirds with cool water, add the vinegar, and bring to a rolling boil.
Add the eggs and cook for 8 minutes at a boil. Drain and plop the
eggs in the ice water. As soon as you can bear to have your hands in

the icy bowl, peel the eggs underwater. Drain the eggs on paper
towels and set aside.
For the potatoes and beans: Prepare another bowl of ice water.
Fill a medium saucepan with potatoes and enough water to cover.

Add the salt, bring to a boil, and cook the potatoes until fork-tender,
anywhere from 8 to 12 minutes depending on the size of the
potatoes. Scoop the potatoes from the water with a slotted spoon
and set aside to cool. Immediately add the green beans to the boiling

water. As soon as the water returns to a boil, taste test a bean for
tenderness. When they’re tender, scoop the beans into the ice bath
until cooled.
For the dressing: In a small covered jar, combine the shallot, salt,

and vinegar and let the shallot pickle for 3 minutes. Add the olive oil,
olives, honey, and salt, cover the jar, and shake the dressing until
creamy.
For the toasts: Heat the oven to 350°F or use a toaster. With a

fork, break up and combine the anchovies (if using) and butter, add
the lemon juice, and blend thoroughly, making the anchovy butter as
chunky or smooth as you wish. Add the salt and black pepper. Slice
the baguette on the diagonal into 8 slabs and toast until warmed and

slightly golden. Spread the anchovy butter thickly across the warm
baguette slices.
Mix the salad greens with half the dressing and taste before
adding more dressing. Pile the greens onto the pretzel crust. Quarter

the eggs lengthwise and place them, along with potatoes, beans,
and tuna, on top of the greens. Plate the toasts separately and serve
with the salad or tuck each buttered toast in with the salad, resting
on the edge of the pan. Serve immediately.

Techniques: Press-In Crusts (here), Cracker Crumb Crusts (here)