Salad Niçoise-Rhubarb Crème Brulé
Salad Niçoise with a twist. We will use all the ingredients from the French classic recipe, but each will be replace by the
mini version. The chicken eggs replace by quail eggs, tomatoes by cherry tomatoes, caned tuna by pan sear fresh tuna etc...
We will make a crown with a baguette and serve the salad inside. Rhubarb is in full season, and its a great time to use it especially with crème brulé.