A mix of tasty and colorful ingredients come together in this recipe with an unmistakable name and flavor. This is thenicoise salad, a rich man single dish ideal for an appetizing summer lunch.
Ingrediants
- 300 g of tuna in oil
- 150 g of green beans
- 15 Taggiasca olives
- 5-6 anchovy fillets
- 2 hard-boiled eggs
- 2 coppery tomatoes
- 1 head of lettuce
- 1 yellow pepper
- 1 cucumber
- 1 heart of celery
- ½ red Tropea onion
- 2 tablespoons of white wine vinegar
- 4-5 tablespoons of extra virgin olive oil
- salt
The recipe ofnicoise salad, as the name suggests, it is a specialty of the French Riviera, and in particular of the city of Nice, known throughout the world. It consists of many ingredients of different colors and textures that make it one rich and tasty dish.
After a day at the beach, for a lunch in the office or one quick dinner, salads of this type are the best solution to bring to the table in a few minutes a dish that is appreciated for the speed of preparation (this is prepared in less than half an hour), for the freshness and for being appetizing and satisfying at the time same.
If you too are fans of the genre, also try the spicy fish salad, an unusual idea to use sea bass, the summer chicken salad, with boiled potatoes, onions and olives, and the tasty salad with grilled chicken. , with tomatoes, olives, cucumbers and red onion.
And if you still haven’t found inspiration, check out the 23 healthy and light summer recipes to fight the great heat.
OTHER TASTY RECIPES: Raw Zucchini Salad, Greek Salad
How to prepare: Nicoise salad
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
7 min – 8 min
- Soaking time
-
30 min
- Portions
-
4
How to prepare: Nicoise salad
Start preparing the Nicoise salad by cutting the onion into slices and soaking it in cold water for 30 minutes. Trim the green beans, cook them in salted boiling water for 7-8 minutes. Clean the lettuce, chop it and put it in a salad bowl. Add the tomatoes cut into wedges.
Add the beans cut into smaller pieces. Cut the pepper into julienne strips, removing the stalk, seeds and white filaments inside, then add it to the other ingredients in the salad bowl.
Also add the drained onions and the peeled cucumber cut into wedges. Then add the celery cut into chunks, the drained tuna, the hard-boiled eggs cut into wedges and the olives.
Finished the composition of the salad with the chopped anchovy fillets. Season it with an emulsion prepared with vinegar, oil and a pinch of salt and mix well. The Nicoise salad is door to taste.
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