The south of France is full of restaurants, in any of them they offer Nicoise salad. Salad served on a large platter. Restaurant kitchens prepare a salad in various versions. One in it is invariable, the content of anchovies, tomatoes and olives.
Pick your recipe
You will need
- - young potatoes - 250 g;
- - green beans - 150 g;
- - sweet pepper - 1 pc.;
- - eggs - 2 pcs.;
- - cherry tomatoes - 8 pcs.;
- - Iceberg lettuce leaves - 2-3 leaves;
- - salt and pepper - to taste
- - tuna steak - 2 pcs.;
- - b / c olives - 6 pcs.;
- - fresh greens - a bunch.
- For refueling:
- - anchovies in oil - 1 jar of 50 ml;
- - garlic - 1 clove;
- - Dijon mustard - 1 tsp;
- - lemon juice - 0.5 tbsp;
- - olive oil - 2 tbsp.
Instruction manual
1
Wash the potatoes and boil in salted water until soft. After cooling, peel, cut each tuber in half. Wash the beans, peel and divide each pod into two parts. Boil in boiling water for 8 minutes.
2
Rinse and clean the Bulgarian pepper, i.e. remove seeds and septa. Next, chop it into thin strips. Boil hard-boiled eggs, cool. Peel and cut into slices. Wash and cut the cherry tomatoes in half. Tear clean lettuce leaves into pieces.
3
Have a salad dressing. Open a jar of anchovies, drain the liquid well. Finely chop two anchovies, mix with a crushed and chopped clove of garlic. Add mustard and lemon juice to the mixture. Pour in olive oil, then beat the mixture until thick. Salt the sauce to your taste.
4
In a deep bowl, dip the potatoes, strips of sweet pepper and beans. Add the tomatoes and a portion of finely chopped greens. Pour the dressing into the vegetables and mix.
5
Dip the tuna steaks with olive oil and sprinkle with pepper. Heat the pan with a non-stick coating, fry the fish on it from both sides. 3-4 minutes are enough for cooking on each side. At the end of the frying, salt the fish pieces.
6
Put lettuce leaves on plates, spread nisuise salad on top. Locate the tuna steak next to the salad. Decorate the dish with anchovies, herbs and olives.