This salad is typically french. It comes from Nice, city in the south of the France. you can find different varieties of this salad. I propose you the authentic one.
- 10 tomatoes
- 4 eggs
- 12 marinated anchovy fillet
- an oil can of tuna
- 2 handfuls Nice olives (small salty black olives)
- 2 spring onions (scallions)
- 1 bunch of radishies
- olive oil
- salt, pepper
- vinegar
You can add too:
2 small green peppers, 300 g of broad beans, 1 cucumber (optional), minced basil.
How to prepare it:
Eggs cook 10 minutes in boiling water.Hull and cut them into quarters.
Wash tomatoes and cut them into pieces. Arrange them on the bottom of the dish. You can lay them on green tomatoes.
Add the drained tuna after.
Wash the vegetables (radishes, peppers, spring onions). Slice the peppers, spring onions and the radishes. Shell the fava beans. Add them to the salad.
On the top, arrange nicely anchovies and olives. Optionally add the chopped basil. Put the salad into the fridge.
Prepare the vinaigrette: olive oil, vinegar, salt and pepper. Season just before serving.
If you want to add cucumber, put them in the salad bowl at the last moment, or use them separately so they don't make water.
I saw that recipe at the website:
http://www.gralon.net/articles/gastronomie-et-alimentation/alimentation/article-la-salade-nicoise---la-vraie-recette-2975.htm
- 4 eggs
- 12 marinated anchovy fillet
- an oil can of tuna
- 2 handfuls Nice olives (small salty black olives)
- 2 spring onions (scallions)
- 1 bunch of radishies
- olive oil
- salt, pepper
- vinegar
You can add too:
2 small green peppers, 300 g of broad beans, 1 cucumber (optional), minced basil.
How to prepare it:
Eggs cook 10 minutes in boiling water.Hull and cut them into quarters.
Wash tomatoes and cut them into pieces. Arrange them on the bottom of the dish. You can lay them on green tomatoes.
Add the drained tuna after.
Wash the vegetables (radishes, peppers, spring onions). Slice the peppers, spring onions and the radishes. Shell the fava beans. Add them to the salad.
On the top, arrange nicely anchovies and olives. Optionally add the chopped basil. Put the salad into the fridge.
Prepare the vinaigrette: olive oil, vinegar, salt and pepper. Season just before serving.
If you want to add cucumber, put them in the salad bowl at the last moment, or use them separately so they don't make water.
I saw that recipe at the website:
http://www.gralon.net/articles/gastronomie-et-alimentation/alimentation/article-la-salade-nicoise---la-vraie-recette-2975.htm
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