kitchenmagic3.com
Salade niçoise recipe:
350 g of ripe tomatoes, preferably smaller in size,
100 g of salad,
1 cucumber,
450 g of young potatoes, boiled and cut,
100 g of cooked green beans,
2 heads of onion, 400 g of tuna,
2 hard-boiled eggs, quartered,
50 g of black olives,
1 tablespoon of chopped parsley.
For the dressing:
1 teaspoon of salt
1 clove of garlic
2 teaspoons of mustard
1 tablespoon of vinegar
6 spoons of olive oil
2 tablespoons of herbs (parsley, mint, lettuce) or half a teaspoon each of oregano and thyme
pepper to taste
Salade niçoise recipe preparation:
First make the dressing. Mix salt and garlic (it is best to do this in a mortar with a pestle, the larger pieces are nicely crushed and a fine paste is made). Mix, then add mustard, vinegar and pepper. Stir until the salt dissolves. Finally, add olive oil and green herbs. It is convenient to pour all this into a jar, close it and shake it well, well, before you pour it over the salad.
Now peel the tomatoes. Keep it in boiling water for exactly 1 minute and it will peel without any problems. Cut the tomatoes into quarters. Take a large bowl and alternately arrange tomatoes, lettuce, cucumber, potatoes, green beans and onions. Arrange in several layers, and pour a little dressing after each layer.
Then add the pieces of tuna (don’t chop it too much), arrange the eggs on top, and finally pour the olives, parsley and the rest of the dressing over everything. Serve quickly with plenty of crusty bread and butter.
It’s a good salad and I often use it as a meal replacement in the summer…but I make it without tuna.
