Salade Nicoise
Originating from the South of France, this salad has become a classic dish all around the world. Salade Nicoise features raw and cooked vegetables and is garnished with tuna, anchovies, and hard-boiled eggs. It is, then, dressed with oil, vinegar, and garlic. You can also add al dente green beans or artichoke hearts. Don't add boiled potatoes nor replace the anchovy with canned tuna!
Ingredients
- 2 eggs
- 1 small cucumber
- 100 grams fresh broad beans
- 1 green bell pepper
- 3 green onions
- 1 clove garlic
- 10 anchovy fillets
- olive oil extra virgin
- white wine vinegar
- fresh basil
- 4 tomatoes
- 20 little black olives
- salt, fresh ground pepper
Instructions
- Boil the eggs, cool them in cold water and take off the shell. Peel the cucumber and cut it in slices or cubes. Salt the cucumber and let it sit in the fridge while preparing the other ingredients. It will render liquid and make the cucumber more firm.
- Take off the bean shells by pinching the skin between your thumb and index finger. Cut the pepper in half, remove the seeds and cut in un strips. Peel and cut the onions and garlic.
- Prepare a sauce vinaigrette with 5 tablespoons of olive oil, 2 tablespoons wine vinegar, salt, and pepper. Add a teaspoon of Dijon mustard to get a thicker sauce. Cut the 8 basil leaves. Rub the interior of a wooden salad bowl with garlic.
- Strain the cucumber and put it into the salad bowl. Add the tomatoes, onions, beans, and bell pepper. Sprinkle the vinaigrette sauce and the basil leaves over the salad. Mix well.
- Decorate the salad with the hard-boiled eggs and anchovy fillets. Serve immediately.