Salade Niçoise Recipe
Salade Niçoise is a vibrant and refreshing French salad from the Provence region, traditionally made with a mix of fresh vegetables, hard-boiled eggs, tuna, and a delightful vinaigrette. This colorful salad is perfect for a light lunch or dinner, offering a blend of flavors and textures that celebrate the best of Mediterranean cuisine.
Salade Niçoise Recipe
Ingredients:
4 large eggs
200g small new potatoes, halved
200g green beans, trimmed
1/2 cup cherry tomatoes, halved
1/2 cup black olives (Niçoise or Kalamata)
1 small red onion, thinly sliced
1 small cucumber, sliced
2 cans (about 180g each) of tuna in olive oil, drained
4 anchovy fillets (optional)
1 red bell pepper, thinly sliced
Mixed salad greens (lettuce, arugula, etc.)
Fresh basil leaves for garnish
For the Vinaigrette:
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and pepper to taste
Salade Niçoise Recipe
Preparation Method:
Cook the Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil on high flame then reduce the flame and boil for 10-12 minutes. Drain and cool under cold running water. Peel and quarter the eggs.
Cook the Potatoes: In another pot, bring salted water to a boil. Make the new potatoes halved and cook until tender, about 10 minutes. Drain and let them cool slightly.
Blanch the Green Beans: In the same pot, bring water to a boil again and add the green beans. Blanch for 2-3 minutes until bright green and tender-crisp. Drain and use cold running water to stop cooking process.
Prepare the Vinaigrette: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.
Assemble the Salad: On a large platter or in a big salad bowl, arrange the mixed salad greens as a base. Artfully arrange the potatoes, green beans, cherry tomatoes, black olives, red onion, cucumber, and red bell pepper on top of the greens. Flake the tuna over the salad and add the anchovy fillets if using. Place the quartered eggs around the salad.
Dress and Garnish: Drizzle the vinaigrette over the salad and toss gently to combine. Garnish with fresh green basil leaves and serve instantly.
Enjoy your Salade Niçoise! This dish is not just a salad; it’s a delightful journey to the Mediterranean coast, perfect for any occasion.
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