Salad "Nice"
4 servings
30 minutes
Salad 'Nicoise' is a vibrant dish embodying the richness of Mediterranean flavors. Its history begins in southern France, in sunny Nice, where fresh vegetables, aromatic olives, and tender tuna create a harmonious ensemble. Light yet rich, it delights with crunchy peppers and green beans, soft potato slices and juicy tomatoes. Anchovies add a salty depth to the flavor while eggs contribute tenderness. The dressing of olive oil and wine vinegar highlights the freshness of the ingredients, binding them together. This salad is perfect as a standalone dish or light appetizer, beautifully complementing a summer table and pleasing anyone who appreciates simplicity and sophistication.
1
Remove the tuna flesh and let excess oil drain.
- Canned tuna in oil: 200 g
2
Boil the potatoes and slice them thinly.
- Potato: 2 pieces
3
Boil the green beans.
- Green beans: 100 g
4
Cut the pepper and celery into strips, and the tomatoes into slices.
- Sweet pepper: 1 piece
- Celery: 100 g
- Tomatoes: 3 pieces
5
Slice the hard-boiled eggs into thin slices.
- Chicken egg: 2 pieces
6
Combine vegetables, eggs, and fish and dress the salad. For the dressing, whisk olive oil with vinegar, add finely chopped olives, salt, and pepper.
- Canned tuna in oil: 200 g
- Chicken egg: 2 pieces
- Potato: 2 pieces
- Green beans: 100 g
- Sweet pepper: 1 piece
- Celery: 100 g
- Tomatoes: 3 pieces
- Olives: 100 g
- Olive oil: 4 tablespoons
- White wine vinegar: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste