Every cup of soup, every bite of bread and every composition of flavors in the culinary world carries with it a story - a story of tastes, smells, traditions and often emotions. Today we present you a recipe for French Nicoise salad.
French cuisine she is one of those people who is hard to resist. Its sophistication, rich heritage and the art of combining ingredients have long been an inspiration to culinary lovers around the world. Nicoise salad is an extremely tasty and fresh dish that originates from the picturesque the city of Nice in France. This dish has spread all over the world and has become popular both among lovers of French cuisine and among those looking for a refreshing and nutritious salad.
It offers a combination of different ingredients rich taste and healthy nutrients.
And how do you prepare Nicoise salad?
Nicoise salad
Ingredients
- 150 g canned tuna in pieces, drained
- 6 hard-boiled eggs, peeled and quartered before serving
- 600 g of small new potatoes
- 3 small tomatoes, cut into slices
- 1 small red onion, thinly sliced
- 1 head of lettuce, cut into pieces
- 220 g of green beans, cleaned and cut into 5 cm pieces
- a handful of olives
- 2 tablespoons capers
- salt, pepper Ingredients for the dressing:
- 80 ml of lemon juice or red wine vinegar
- 180 ml of olive oil
- 3 tablespoons finely chopped shallots
- 2 tablespoons of finely chopped fresh basil
- 1 tablespoon finely chopped fresh thyme
- 2 teaspoons finely chopped fresh oregano or tarragon
- 1 teaspoon of mustard
- salt, freshly ground pepper
Directions
- To begin with, prepare the dressing by adding oil, lemon juice or vinegar, shallots, herbs and mustard to a glass. Cover and mix vigorously. If desired, add salt and pepper.
- Then cut the onion into thin slices, add to the bowl and cover with 3 tablespoons of the prepared dressing. Let the onions relax a little and take on the aroma of the dressing.
- Boil potatoes in pieces or cut in half in salted water, drain the boiled potatoes. Cut the larger pieces in half and add to the bowl.
- Pour over ¼ amount of dressing.
- Meanwhile, cook green beans in salted dill, but be careful not to overcook. Drain, rinse with cold water.
- Arrange the sliced salad on a serving tray. Add the tuna in the middle, and the tomatoes and onions around the tuna. Around this, add green beans, hard-boiled eggs, olives and capers.
- Pour the dressing over everything. Arrange the ingredients so that the plate looks rich and attractive. Serve immediately and remember, the salad should be at room temperature.
