French salad “Nicoise”

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Ingredients

100 g Leaf salad
100 g Black Eyed Peas
8 pcs or 2 ordinary Cherry Tomatoes
8 pcs or 2 ordinary Quail eggs
1 bank Tuna in its own juice
1 bank Black olives
1 PC. Bow
12 pcs Anchovies
5 tablespoon Olive oil
1 tablespoon Apple or Wine Vinegar
1 tablespoon Mustard seed
1 clove Garlic
Salt pepper

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French salad “Nicoise”

  • Medium

Ingredients

Directions

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Nicoise is a traditional dish of French cuisine, more precisely, Nicoise is from Nice. Among culinary historians, there is a version that this salad was invented by the famous French choreographer George Balanchine. Initially, it was prepared only from tomatoes, garlic and olives, adding anchovies. Currently, there are many options for making this salad. Various fresh vegetables are put in a nishuaz: cucumbers, celery, peppers, beans and even rice and potatoes are used, although many chefs and culinary experts say that neither potatoes nor rice are categorically suitable.

Steps

1
Done

Peel the onion, cut into thin half rings. Put in a bowl, pour with vinegar, leave to marinate.

2
Done

Boil the asparagus in boiling water for 4 minutes, then rinse in cold water.

3
Done

Boil eggs, cool. Cut the peeled eggs into quarters.

4
Done

Tomatoes also cut into quarters. Crumble tuna with your hands or fork.

5
Done

To clean the fish, remove the bones, disassemble the fillet into pieces

6
Done

In a cup mix vinegar, oil. Add mustard. Pass the garlic through the garlic squeezer, put in the sauce. Add salt and pepper. Beat the sauce thoroughly until the state of the emulsion.

7
Done

Rinse lettuce leaves, dry a little. Arrange on plates. Top with tuna and pickled onions.

8
Done

Next put the beans, eggs, fish. The last laid out olives and tomatoes.

9
Done

Pour salad dressing abundantly with dressing. Serve with rice, potatoes or as an independent dish. Bon Appetit!

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