According to legend, this salad was invented by French chefs who worked in the restaurants of the legendary resort town of Nice, located on the Cote d'Azur. And in parallel - overgrown with additions, variations and impromptu.
Born in Nice, Nicoise salad quickly won the hearts of foodies around the world.
In the classic recipe for nisuise, there are no potatoes, no asparagus beans, no boiled vegetables, no tuna - the set of ingredients is limited to fresh vegetables, anchovies, boiled eggs and olive oil. But why not experiment, starting from the basic recipe of nisuise, and not prepare an original and fantastically delicious dish?
Especially relevant are the new recipes on the eve of the New Year holidays. So, rather, keep yourself the technology of preparing a new salad and store everything you need for the gala dinner.
You will need:
- 200 g canned tuna;
- 2 jacket boiled potatoes;
- 2 hard boiled chicken eggs;
- 1 red onion;
- 100 g of cherry tomatoes;
- 50 g of black olives or green olives (as you like);
- 100 g of asparagus beans (fresh or frozen);
- 80 g of lettuce (iceberg, lettuce, ramen, etc.);
- 1 tbsp. l mustard;
- 1 tbsp. lemon juice;
- 3 tbsp. olive oil;
- salt and pepper to taste.
Olives, potatoes and tuna made the classic salad recipe even more vibrant and delicious!
We cut the boiled eggs lengthwise into 4 parts, cut the potatoes into cubes, the onions into thin half rings, and the cherry cut in half. Beans should be held in boiling water for about a minute, and then be thrown into a colander to make the glass liquid.
Mix olive oil with lemon juice, add mustard and smooth the mixture with a fork or whisk. Put the salad or salad mixture on the serving dish, put the tuna, broken into pieces, as well as half the tomatoes, onion half rings, egg quarters and diced potatoes. Top layer is asparagus beans and olives.
Balsamic or wine vinegar is also added to salad dressing.
When you put the dish with the salad on the festive table, immediately mix it in front of the guests, season with lemon mustard sauce and, if necessary, salt and pepper.
Bon Appetit!
