Salad Nicoise. History of the dish from Nice + recipe

Preparation method and recipe for Nicoise salad with anchovies:

Immediately prepare the dressing, which must necessarily be infused before it goes into the salad. For this we chop garlic, basil, capers, add olive oil, balsamic vinegar and lemon juice.

Boil the green beans for 3-5 minutes in boiling salted water. Rinse the ready beans immediately with cold water and dry well. If using canned beans - it should be well dried by draining the liquid.

Put washed and well dried lettuce leaves in a dish or a salad bowl, put the beans on top.

Boil hard-boiled eggs and peel them. The chicken cut into 4 parts, quail eggs in half.

Cut large tomatoes in 8 pieces, cherry tomatoes, as in the case with quail eggs - in half.

Cut onion in half rings.

Cut bell peppers.

Lay eggs, tomatoes, onions and peppers on lettuce leaves.

Drain excess liquid from the can of tuna and lay it out.

Anchovies can be torn with your hands, or you can just place them on top of the salad.

Add olives (whole or sliced).

On top pour the nicoise with the dressing prepared earlier. Salt and pepper to taste.

Be careful with salt - nicoise has originally salty ingredients - anchovies, capers, tuna and olives. Therefore, it is better to leave the salad without additional salt. Once you have tasted it, add more salt if necessary.


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