Layered Salad Nicoise
6 servings
30 minutes
Nicoise layered salad is an elegant reinterpretation of the classic French dish born in sunny Nice. Its rich layers represent a harmony of fresh vegetables, tender tuna, and savory anchovies enriched with a flavorful dressing. Crispy green beans, juicy tomatoes, and delicate eggs create a wonderful combination of textures, while olives and lemon juice add a distinctive Mediterranean touch. This dish is a celebration of flavors, perfect for both a festive dinner and a light summer lunch. With its layered presentation, it delights gastronomically and visually impresses.
1
Mix all the ingredients for the dressing in a bowl and let it steep while preparing the salad.
- Olive oil: 8 tablespoons
- Wine vinegar: 2 teaspoons
- Salt: to taste
- Ground black pepper: to taste
2
Boil the beans in a large amount of salted water for 5 minutes, drain in a colander, and rinse with cold water — this will keep them firm and retain their color. Heat 2 tablespoons of olive oil, add crushed garlic, then the beans. Cook for a couple of minutes until soft, sprinkle with parsley, drizzle with lemon juice, remove from heat, and let cool completely.
- Green beans: 200 g
- Garlic: 2 cloves
- Olive oil: 8 tablespoons
- Parsley: to taste
- Lemon juice: 2 teaspoons
3
Wash the lettuce leaves, dry them, and tear them into a bowl. Cut the tomatoes in half lengthwise, then each half into 2 or 3 pieces, boil the eggs, chop the green onions, and slice the sweet pepper thinly.
- Green salad leaves: 1 bunch
- Tomatoes: 2 pieces
- Chicken egg: 2 pieces
- Spring onion: to taste
- Fresh red bell pepper: 50 g
4
Clean the eggs and cut them into quarters, rinse or soak the anchovies if they are very salty.
- Chicken egg: 2 pieces
- Anchovy fillet: 8 pieces
5
In a salad bowl, layer salad, onion, tomatoes, beans, and pepper. Repeat the layers several times.
- Green salad leaves: 1 bunch
- Spring onion: to taste
- Tomatoes: 2 pieces
- Green beans: 200 g
- Fresh red bell pepper: 50 g
6
Before serving the salad, place tuna, eggs, olives, and anchovies.
- Canned tuna in oil: 150 g
- Chicken egg: 2 pieces
- Pitted black olives: 2 tablespoons
- Anchovy fillet: 8 pieces
