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Salad Nicoise

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Ingredients for 4 servings:

  • 250 g tomatoes
  • 250 g potatoes (for salad), boiled
  • 250 g green beans, fine
  • 150 g bell pepper(s), green
  • 250 g cucumber(s)
  • 1 small can of tuna
  • 20 olives, black
  • 4 eggs, hard boiled
  • 1 jar anchovy fillet(s)
  • ¾ cup olive oil
  • 3 tbsp herb vinegar
  • pepper
  • 1 tsp sugar
  • 1 tbsp anchovy paste

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Layer the quartered tomatoes, sliced ​​potatoes, green beans, finely chopped bell peppers, and sliced ​​cucumber, alternating with the crumbled tuna and olives. Add quartered eggs on top, and place an anchovy fillet soaked for 15 minutes over each quarter. For the dressing, thoroughly blend the olive oil, herb vinegar, pepper, sugar, and anchovy paste, preferably in a blender. Slowly pour this dressing over the prepared salad, allowing it to gradually run through the layers and coat everything. Do not stir. Serve with fresh, crispy baguette bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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