French salad niçoise
2 servings
15 minutes
French Niçoise salad is a gastronomic journey to the heart of Provence. Its history begins in sunny Nice, where fresh vegetables, seafood, and aromatic spices create an incredible harmony of flavors. This salad impresses with its contrast of textures: tender tuna, crunchy vegetables, and savory anchovies come together as one. The dressing made from olive oil, wine vinegar, honey, and Dijon mustard adds a refined sweet-sour note. Niçoise is not just a dish but a lifestyle: light yet nutritious, it’s perfect for both a romantic dinner and a summer picnic. The salad is garnished with basil and capers for added freshness and sophistication. Each bite is a memory of the warm breezes of the Côte d'Azur and leisurely conversations in cozy French cafés. True enjoyment in every taste.
1
Cut the tomatoes into 8 pieces, the bell pepper into strips 5 cm long and no more than 1 cm thick, slice the cucumbers into rounds, then cut each round into 4 pieces. Chop the anchovies, and cut the capers and olives in half.
- Tomatoes: 100 g
- Red sweet pepper: 100 g
- Cucumbers: 100 g
- Canned anchovy fillets: 6 pieces
- Capers: 1 tablespoon
- Pitted black olives: 20 g
2
Boil quail eggs, cool them, cut in half, and slice the onion into strips.
- Quail egg: 6 pieces
- Red onion: 1.4 head
3
Mix all prepared ingredients except for the capers.
- Tomatoes: 100 g
- Red sweet pepper: 100 g
- Cucumbers: 100 g
- Pitted black olives: 20 g
- Canned anchovy fillets: 6 pieces
- Quail egg: 6 pieces
- Red onion: 1.4 head
4
Mix olive oil with wine vinegar, add capers, coarsely chopped parsley, and finely chopped garlic, then add honey and Dijon mustard.
- Extra virgin olive oil: 50 ml
- White wine vinegar: 15 ml
- Capers: 1 tablespoon
- Parsley: to taste
- Garlic: 1 head
- Wildflower honey: 1 teaspoon
- Dijon mustard: 1 teaspoon
5
Place romaine and lettuce leaves on a plate, add the vegetable mix on top, then pieces of tuna, and drizzle with the dressing.
- Romano lettuce: 50 g
- Lettuce: 50 g
- Canned tuna in brine: 150 g
6
Serve the salad garnished with a sprig of basil.
- Green basil: to taste
