Warm Nicoise
2 servings
20 minutes
Warm niçoise is an exquisite interpretation of the classic French salad, filled with a richness of flavors and textures. The dish's origins trace back to sunny Nice, where the freshness of ingredients is always a priority. In this version, warm potatoes with a crispy crust combine with juicy beans, tender tuna, and spicy anchovies. The dressing made from olive oil, mustard, and lemon juice adds zest, while capers provide a light salty note. Soft-yolked eggs make the dish even more indulgent. Warm niçoise is perfect for a cozy dinner accompanied by a baguette and a glass of rosé, creating an atmosphere of Mediterranean delight.
1
Wash the potatoes, trim any odd parts, slice them moderately thick (0.5 cm is too thin, 1 cm is too thick), lay them in a single row on a well-heated pan, lightly drizzle with olive oil, cover with a lid, and occasionally flip and shake. The goal is to bake, not fry, so the potato slices cook and develop a nice golden, slightly crispy crust, which will take about 10 minutes.
- Potato: 3 pieces
- Olive oil: 30 ml
2
Boil two eggs hard but not completely, so the yolk remains bright and moist. About 5-6 minutes after boiling. Rinse with cold water and peel.
- Chicken egg: 2 pieces
3
Pour boiling water over the beans in a small pot, add salt, and blanch for about 5 minutes - the beans should be soft but still pleasantly green and crunchy. Rinse with cold water and drain in a colander.
- Frozen green beans: 100 g
4
While everything is boiling, you can prepare the dressing: in a bowl, whisk mustard, olive oil, and lemon juice until smooth emulsion; add a pinch of salt, black pepper, and a pinch of sugar (just a pinch for flavor nuances, not sweetness).
- Dijon mustard: 5 g
- Olive oil: 30 ml
- Lemon juice: 10 ml
5
In large deep plates, layer salad leaves, halved cherry tomatoes, beans, tuna, and potato slices, drizzle with dressing, and top with quartered eggs, capers, and anchovies (2-3 whole fish).
- Mixed salad leaves: 200 g
- Cherry tomatoes: 50 g
- Frozen green beans: 100 g
- Canned tuna in brine: 200 g
- Potato: 3 pieces
- Olive oil: 30 ml
- Chicken egg: 2 pieces
- Capers: 20 g
- Anchovies: 10 g
6
Pair with toasted baguette and your favorite rosé.
