Nicoise Salad - A classic of French Cuisine
Nicoise salad, a classic of French cuisine, is one of the most famous salads of Mediterranean cuisine, originating from the French city of Nice. It is characterized by a combination of fresh vegetables, aromatic tuna, eggs and young potatoes, which together create a filling and flavorful dish. It is an ideal option for a light dinner, an elegant lunch or a snack in the French style.
Thanks to blanched green beans, juicy tomatoes and capers, salad is crispy and light, and the vinaigrette sauce with the addition of parsley emphasizes its distinctive flavor. It can be prepared with canned tuna or, in a more exquisite version, with grilled tuna steak. Nicoise salad with tuna not only looks beautiful, but also provides many nutritional values, being an excellent choice for people who value healthy and tasty cuisine. This dish is good for any occasion, which evokes the atmosphere of southern France in the comfort of your own home.
Recipe for Nicoise salad
Ingredients
Ingredients for Nicoise salad
- 300 g young potatoes
- 3 eggs
- 150 g green beans
- 2 handfuls of mixed salad with spinach
- 1 can of tuna in olive oil or 150 g grilled tuna
- 10 cherry tomatoes
- 1 tablespoon capers
Vinaigrette sauce
- 3 tablespoons olive oil
- 1 tablespoon lemon juice or wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon of honey
- 1 clove of garlic (pressed)
- 1 tablespoon finely chopped parsley
- Salt and pepper to taste
Instructions
Wash potatoes thoroughly and boil in their skins in salted water until soft. After cooking, cool, peel and cut into halves or quarters.
Boil the eggs until they are half-hard, then add them to boiling water and cook for about 7 minutes. Then rinse with cold water, cool, peel and cut in half.
Clean the green beans, trim the ends and blanch them in salted boiling water for about 3 minutes. Then rinse them with cold water to keep their intense color.
Cut the cherry tomatoes in half.
Drain the tuna from the oil (use to prepare the sauce). Grilled version - lightly rub the tuna fillets with olive oil, season with salt and pepper, then grill for about 2 minutes on each side.
In a bowl, prepare the vinaigrette sauce: mix olive oil, lemon juice or wine vinegar, mustard, honey, garlic, parsley and season with salt and pepper to taste.
On a large platter or in a bowl, arrange the lettuce and spinach mixture. Top with potatoes, green beans, cherry tomatoes, capers and tuna.
Pour the prepared vinaigrette sauce over everything and mix gently.
Place the egg halves on top and serve immediately.
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