Nicoise Salad
Make your own favourite, authentic „Nicoise Salad” meal at home
Unlock the secret of the French paradox: how to enjoy your food but stay slim and healthy.
Nicoise Salad is a dish that is beautifully green balanced with contrasting hard-boiled eggs, fresh and juicy ripe tomatoes and black olives, chunks of tuna and some fresh anchiovies. Perfect lunchtime dish, all seasons popular combination that pleases everyone.
Protein packed and still very light it will make a perfect weight loss dish. Preparing this salad should be planned ahead as it is involving some cooking and boiling (eggs, potatoes and beans).
Ingredients:
- 1 cup of cooked green beans
- 2 finely chopped shallots
- 4 potatoes cooked – cut into cubes
- Two 3-ounce cans of tuna – in water
- 4 hard-boiled eggs – peeled and cut in halves
- 1 tablespoon of anchovy filets
- 1/3 cup of black olives- slivers
- 3 tablespoons of fresh parsley
- 5 oz of salad mix
- 2 medium tomatoes
Vinegratte;
- 4 tablespoons of olive oil
- 2 tablespoons of vinegar
- Pinch of salt
Directions;
- Set 3 pans and bring water to boil in each one of them.
- In the first one cook potatoes, in the second eggs and in the third green beans.
- Ready potatoes cut in halves or in quarters. Cubes are ok too.
- Peel eggs and cut them in halves
- Green beans cut into bite size length peaces.
- In mixing bowl place previously washed salad mix with potatoes, eggs, green beans.
- Open tuna cans and drain water – ready tuna goes into a bowl.
- Chop tomatoes, anchovies, shallots and also add to bowl.
- At the end chopped parsley and black olives.
- In separate mixing bowl mix together all vinegar ingredients and when ready pour on the top of your salad
TIP! The secret of cooking perfect beans – to remain their beautiful colour on the plate and fine texture, blanch them with rapidly- boiling water.
“Make a habit of good home cooking so that you know you are working with the best and freshest ingredients and you can be in control of what goes into every dish”- Julia Child
- – 1 cup of cooked green beans
- – 2 finely chopped shallots
- – 4 potatoes cooked – cut into cubes
- – Two 3-ounce cans of tuna – in water
- – 4 hard-boiled eggs – peeled and cut in halves
- – 1 tablespoon of anchovy filets
- – 1/3 cup of black olives- slivers
- – 3 tablespoons of fresh parsley
- – 5 oz of salad mix
- – 2 medium tomatoes
- Vinegratte;
- – 4 tablespoons of olive oil
- – 2 tablespoons of vinegar
- – Pinch of salt
- – Set 3 pans and bring water to boil in each one of them.
- – In the first one cook potatoes, in the second eggs and in the third green beans.
- – Ready potatoes cut in halves or in quarters. Cubes are ok too.
- – Peel eggs and cut them in halves
- – Green beans cut into bite size length peaces.
- – In mixing bowl place previously washed salad mix with potatoes, eggs, green beans.
- – Open tuna cans and drain water – ready tuna goes into a bowl.
- – Chop tomatoes, anchovies, shallots and also add to bowl.
- – At the end chopped parsley and black olives.
- – In separate mixing bowl mix together all vinegar ingredients and when ready pour on the top of your salad
Leave A Response