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
Directions
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! |
