ReceptnaptárSalade niçoise
Salade niçoise is the eponymous salad of Nice: tomato, green beans, egg, tuna, olives and anchovy with an olive oil and mustard dressing. The people of Nice stubbornly cling to tradition: originally it contains no boiled potato or rice. Today's versions are more flexible, but the fresh, summery flavour always remains.
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Ingredients
Method
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- Boil the potatoes in salted water for 12-15 minutes until tender, drain, and while still warm cut into quarters or halves. In the same water, cook the green beans for 3-4 minutes so they stay crisp, then plunge them immediately into iced water to keep their green colour.
- Put the eggs into boiling water and cook for 8-9 minutes (hard, but the yolk still slightly soft), cool in cold water, peel and cut into quarters.
- For the dressing, combine the vinegar, mustard, garlic, salt and pepper in a cup, then whisk in the olive oil in a thin stream until creamy.
- If using fresh tuna: season with salt and pepper and sear in a very hot pan for 1-2 minutes per side so it stays pink inside, then slice thinly. Drain canned tuna and break it into larger pieces.
- Put the mixed salad leaves or the potatoes in a large bowl, add the green beans, tomatoes, onion and cucumber. Drizzle with half of the dressing and toss gently.
- Arrange the tuna, eggs, olives and anchovies on top and drizzle with the remaining dressing. Sprinkle with basil and serve immediately.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Plunge the green beans into iced water right after cooking, so they keep their green colour and stay crisp.
- The egg yolk should be a little soft: 8 minutes in boiling water, then cold water.
- Use good-quality tuna canned in olive oil, as this defines the flavour of the salad.
- Dress it only just before serving, or the greens wilt.
- Traditionalists bring the salad to the table arranged separately and neatly, not tossed together.
Frequently asked questions
Does it need potato?
The traditional Nice recipe does not include it, but most restaurant and home versions do have it, which makes it more filling.
Can it be prepared ahead?
The components yes (cooking, slicing), but the dressing and assembly only just before serving.
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More french ideas
- Fresh fruit salad (salade de fruits frais)
- Salade lyonnaise (frisée salad with bacon and poached egg)
- Salade de chèvre chaud (warm goat's cheese salad)
- Salade landaise (with duck breast and foie gras)
- Salade piémontaise (potato, ham and mayonnaise salad)
- Salade de lentilles au chèvre (lentil salad with goat's cheese)
- Salade de betteraves au chèvre (beetroot salad with goat's cheese)
- Salade d'endives aux noix et roquefort (chicory salad with walnuts and Roquefort)
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