Appropriate for 4 servings
- 8 new potatoes, cooked and cut into 4 each
- 450gr / 1.9 cups fresh tuna fish
- 4 plum tomatoes chopped
- 115gr / 0.5 cups French beans, topped, cooked and drained
- 4 eggs, cooked for 6 minutes in boiling water, cut in 2 each
- 1 red onion, sliced
- 4 little gem lettuce hearts, cut into 4 each
- 6 anchovy fillets cut into thin strips
- 8 ripped basil leaves
- 16 pitted black olives in brine
For the Dressing
- 105ml / 0.4 cups extra-virgin olive oil
- 2 tablespoons freshly chopped parsley
- 2 tablespoons freshly snipped chives
- 3 tablespoons red wine vinegar
- 2 garlic cloves finely chopped
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- For the dressing, whisk together all the ingredients needed.
- Put the tuna fish on a shallow dish and pour over half of the dressing.
- Cover the tuna, chill it for 1-2 hours (in order for the fish to marinade) and toss the marinade from time to time.
- Remove the tuna from the marinade and cook it on a ridged griddle pan for 2-3 minutes each side.
- Put the lettuce leaves on a plate and add the onion, tomatoes, potatoes, beans, anchovies and tuna.
- Drizzle over with the rest half dressing, add the eggs, olives and basil leaves, and serve.
Appropriate for 4 servings.
Nicoise Salad or Salade Niçoise, as it is called, is a traditional French salad originating in Nice, Côtes d’Azur. It is primarily made from vegetables, tuna and anchovies. Tomatoes, eggs, Niçoise olives and vinegraitte, are also some of the main ingredients for this salad. It is served as a starter in a platter or a bowl, with or without lettuce and the tuna may be cooked or canned. Some variations of this salad around the world may include red peppers, artichoke, beans and potatoes.
Hope you liked the Nicoise Salad recipe then!