NICOISE SALAD

NICOISE SALAD

Nicoise salad originated from the French cuisine. It consist of Bell peppers, shallots, artichoke hearts and other seasonal healthy vegetable.

One of the healthiest salad in the world, you can have raw vegetable and as well as anchovies and nicoise olives . This salad was inspired by a classic Salad Niçoise with its fresh anchovies, potatoes and green beans. If you don’t have anchovies , you can add canned tuna fish in this salad recipe.

NICOISE SALAD

Course Salad
Cuisine French
Prep Time 15 minutes
Servings 2 people
Calories 315 kcal

Ingredients

  • Large eggs ...........................................................2 No
  • Potatoes...............................................................1 no
  • Canned Tuna.......................................................1 canned
  • Salt.......................................................................... to taste
  • Ground black pepper........................................to taste
  • Extra-virgin olive oil .........................................1 tbsp
  • Red wine vinegar.................................................1 tbsp
  • Red tomatoes.......................................................1 no
  • Bell Pepper..............................................................8-10 cubes
  • Blanched french beans.........................................4-5 no
  • Nicoise olives............................................................4-5 no
  • Baby radish................................................................2-3 no.
  • Heart of Roman lettuce........................................1 cup
  • Dijon mustard...........................................................1 tsp
  • Lemon juice...............................................................1 tbsp
  • Red onion....................................................................1 no

Instructions

  1. Before make a salad, you have to wear hand gloves for this.
  2. At first washed the all vegetable thoroughly in cold running water, be sure  well washed knife and chopping board.

  3. Boil the eggs in a large saucepan, Cover with water to 1 inch above eggs.Bring just to a boil. Remove from heat; cover and let stand 15 minutes. Drain; cool in ice water 5 minutes. Peel eggs; cut each egg into 4 slices.

  4. In a same time boil the potato ,until it's done, drain well and cool it.

  5. Dice the all vegetable, remember potato, egg and tomato should cut like wedges.
  6. Combine in a salad mixing bowl remaining salt, oil, lemon juice and mustard in a small bowl, stirring with a whisk.

  7. Add tomatoes and olives; toss, eggs, potatoes, beans, and anchovies and hearts of romaine lettuce,slice baby radish and  Red wine vinegar.

  8.   Mix it well  and Served in a salad bowl with top of nicoise olives.

 



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