Salad Niçoise
4 servings
30 minutes
A French classic, the salad niçoise comes from Nice. Ideally, the tuna in niçoise should be lightly fried on top - and practically raw inside. But if you don't have fresh tuna that you can be sure of, you can use canned tuna .
1
Prepare the necessary ingredients.
2
Cut the tomatoes into wedges, remove the seeds, place them in a bowl, salt them, mix and let sit for 10 minutes.
- Tomatoes: 6 pieces
- Salt: to taste
3
Then, use a sieve to remove the released juice. Repeat this procedure two more times, then drizzle with olive oil and mix.
- Olive oil: 50 ml
4
In a small saucepan, bring water to a boil, add the eggs, and cook for 7 minutes. Then transfer them to ice water to stop the cooking.
- Chicken egg: 2 pieces
5
Peel the boiled eggs and cut them into quarters.
- Chicken egg: 2 pieces
6
Tear the basil leaves and chop the green onion.
- Basil: 2 sprigs
- Spring onion: 1 piece
7
Remove seeds from the pepper and cucumber, and cut into small slices.
- Green sweet pepper: 1 piece
- Cucumbers: 2 pieces
8
Rub a wooden plate for serving salad with a clove of garlic.
- Garlic: 1 clove
9
Place all prepared ingredients on a plate and drizzle with olive oil.
- Olive oil: 50 ml
10
To submit.
