I'll write to you Nisuaz, especially since he's been "in debt" for a long time, yeah.
I am absolutely sure that you are, of course, familiar with him. That's how many "institutions" - so many variations.
I also have "my own", but today is not about him - I'll show you Niçoise of our favorite "storyteller" Guy Jedd, so, probably, it will be right. Let it go like a classic, I definitely believe him.
And I'm quoting him:
"Green lettuce, baby onions, tomatoes and olives, olive oil and anchovies are a must in an authentic Nicoise, but the proportions can vary. Tuna and boiled egg are optional, but they are much tastier with them. Your Nicoise needs neither potatoes nor corn : they have no place in the fresh vegetable mix that is the authenticity of the recipe."

Ingredients

for 4 servings Has already

• Salad - 1 head
• Tomatoes - 4 pcs.
• Boiled eggs - 3 pcs.
• Young onion - 3 pcs.
• red bell pepper- 0.5 pcs.
• Green string beans- 200 g
• Tuna in oil - 150 g
• Garlic - 1 clove
• Small olives - 2 tbsp.
• Anchovies in oil - 8 fillets
• Lemon juice - 3 tbsp
• for refueling:
• Olive oil - 7 tbsp.
• Basil green - 8 leaves
• Wine vinegar - 1.5 tbsp.
• Garlic - 1 clove
• Sea salt
• Ground black pepper

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• Jedda's salad is escarole (a kind of chicory), a battavia variety, with a slight bitterness.
• Drain liquid from tuna, disassemble into fibers

1.

For the vinaigrette, combine all the ingredients in a bowl and leave to infuse while you prepare the salad. Do it ahead of time.

2.

Cooking vegetables. Boil the beans in a large amount of salt water for about 5 minutes, put them in a colander and douse with cold water or hold on ice - then it will be "dense" and will not lose its color.

Heat up 2 tablespoons, add crushed garlic clove, then beans.
Cook for a couple of minutes until soft or one minute if you like the beans to crunch - I love it.

Sprinkle with parsley, remove from heat, let cool completely.
Drizzle with a little more olive oil, a teaspoon of wine vinegar or lemon juice.

3.

Separate lettuce into leaves, wash, dry - tear large leaves into a bowl.
Cut the tomatoes in half lengthwise, then each part into 2 or 3. Boil the eggs, cut the young onion. (If not, take sweet). Olives, if large, rinse well from oil and cut in half. If small - entirely.
Peel sweet pepper and cut into thin slices.

Nicoise salad is one of the most popular types of salads, the popularity of which is not inferior to the famous Caesar. The homeland of this dish is sunny, cheerful and rich Nice, Niçoise invites everyone to try the classic Mediterranean recipe and experience a real explosion of tastes. According to some evidence, the legendary choreographer George Balanchine took part in the creation of this salad, it is quite possible that he owes his delicate and refined taste to him.

If there are salads with chicken or beef meat with fresh vegetables and crispy lettuce, then the appearance of fish salad with fresh vegetables is quite obvious. The appearance of such a salad is more expected in sunny Italy, where seafood is found on the table several times more often than meat, but Nicoise appeared in Nice.

Today, probably, every restaurant has its own version of the Nicoise salad recipe. Tuna-based versions of this dish are often offered. But the original recipe in Nice still uses only anchovies, boiled eggs and fresh vegetables in a sauce of olive oil, lemon juice or wine vinegar. The classic recipe does not include rice, potatoes, or green beans.

Experimenting with the recipe for the classic Nicoise salad is not only in other countries where there are no such amazing anchovies in such abundance as in Nice, but also famous chefs, including those working in sunny Nice establishments. We can recommend trying the most popular versions of this famous salad and choosing the one you like best.

How to cook nicoise salad - 15 varieties

Let's start with the original salad recipe for 4 servings. Nicoise, which is very close to the one that once appeared in sunny Nice.

Ingredients:

• lettuce - bunch
• small sweet tomatoes - 4 pcs.
• bulbs - 3 pcs.
• red bell pepper - 0.5 pcs.
• green beans - 200 g
• garlic - clove
• olives - 2 tbsp. l.
• chicken eggs - 3 pcs.
• anchovies in oil - 8 fillets
• Lemon juice - 3 tbsp

For sauce:

• olive oil - 7 tbsp. l.
• basil leaves - 8 pcs.
• White wine vinegar - 1.5 tablespoons
• garlic - 1 clove
• salt, black pepper

Cooking:

Prepare the sauce by grinding the ingredients and leave to infuse. Blanch the beans, rinse with cold water, put with a spoonful of olive oil and a clove of garlic in a thick frying pan and simmer over low heat. Sprinkle with parsley, hold for a minute and remove from heat until cool, then pour over lemon juice.

In a salad bowl, chopped vegetables are folded in layers: lettuce, onions, tomatoes, peppers and repeat, pepper and salt the layers. Boiled eggs, olives and anchovies are placed on top, poured with sauce.

Lettuce leaves should only be very fresh. To keep them crispy, they need to be refrigerated before cooking. If you don't have a good salad, spinach will do. Some chefs in Nice immediately add anchovies to the sauce and then pour over the vegetable mixture.

Classic Nicoise is prepared only on the basis of anchovies and fresh vegetables. Connoisseurs say that in the old restaurants of Nice it is served in the second half of summer and autumn, when fish and vegetables are in abundance. This recipe includes green beans, as they are often added to vegetables. Tuna is also added to the salad, which gives a special taste. At the moment, this recipe is considered the best.

Ingredients:

• 2 tomatoes
• 2 eggs
• a few lettuce leaves
• green string beans - 120 g
• anchovies - 7 pieces
• olives - a handful
• olive oil - 7 tbsp. spoons
• light balsamic vinegar - 1 tbsp. a spoon
• garlic - 1 clove;
• fresh basil - ¼ bunch
• salt and black pepper to taste

Cooking:

First, the sauce is prepared, for this they are mixed: crushed garlic, finely chopped basil, olive oil, vinegar, pepper and salt. The sauce is thoroughly whipped and left until the salad is prepared. Next, you need to blanch the beans, and then pour over with cold water. Boil the eggs and rinse the anchovies with cold water.

Crispy lettuce leaves are placed at the bottom of the dish, then chopped vegetables, a layer of olives, eggs and anchovies on top, tuna pieces are laid out on top of the salad and the salad is poured abundantly with dressing with salt and pepper.

In France, Niçoise has long ceased to be a dish prepared according to a specific recipe, in many respects this is already a style of cooking different dishes, which always contain tomatoes, green beans, garlic and seafood. Tuna can be not only canned, but also fried.

Ingredients:

• lettuce leaves - a small bunch
• tomatoes - 4 pcs.
• eggs - 2 pcs.
• string beans - a handful
• tuna steaks - 2 pcs.
• olives - a few pieces (optional)
• anchovies - a few pieces
• boiled potatoes - 2 pcs. (not necessary)

For sauce:

• olive oil - 50-80 g
• garlic - clove;
• salt - 2 pinches;
• sugar - a pinch;
• white balsamic vinegar - 2 tbsp. l.
• mustard - 2/3 tsp

Cooking:

Blanch the beans, boil a little, pour over with cold water. Fry the tuna steaks in oil and add a little salt. Beat the sauce with a blender, thanks to the mustard, there will be a stable thick consistency. Put in a dish on lettuce leaves, chopped potatoes, beans, tomatoes, sliced ​​eggs, sliced ​​tuna steak, anchovies, olives and pour over the sauce.

Tuna or sea beef steaks can be sprinkled with black and white sesame seeds, and fried so that the inside of the meat is soft pink.

Nicoise can be prepared in the manner of a Greek salad by adding cheese to it. Cheese can be different, for example, mozzarella, blue cheese, feta cheese or the classic French parmesan.

Ingredients:

• canned tuna - 125 g
• potatoes - 2 pcs.
• chicken eggs - 2 pcs.
• green beans - 100 g
• lettuce mix - 250 g
• tomatoes (cherry or cream) - 4-6 pcs.
• parmesan - 50 g

For sauce:

• olive oil - 3 tbsp. l.
• mustard - 2 tbsp. l.
• lemon juice - 2 tbsp. l.
• sugar - a pinch

Cooking:

Boil eggs and vegetables, blanched green beans, fry a little in butter. Put the ingredients in a flat plate, mix lightly, pour over the pre-prepared sauce (beat all the ingredients with a blender) and sprinkle with parmesan.

The winter version of Nicoise salad includes boiled potatoes, which makes the salad more filling. Not only anchovies give an interesting taste, but also capers, which can be added to this recipe.

Ingredients:

• lettuce leaves (any) - a bunch
• green beans - 600 g
• large potatoes - 4 pcs.
• wine vinegar - 1 tbsp. l.
• cherry tomatoes - 600 g
• canned tuna - 1 can
• chicken eggs - 6 pcs
• olives - handful
• capers - 2 tbsp. l. (optional)
• anchovies - 6 pcs.

For sauce:

• olive oil - 0.5 tbsp.
• lemon juice - 2 tbsp. l.
• mustard - 2 tsp
• salt and black pepper to taste

Cooking:

For the sauce, mix the ingredients and beat with a mixer or whisk. Cook raw foods chop everything. Put on a large tasting plate without stirring, serve the sauce in a gravy boat, as well as salt and pepper.

The taste will be richer if you use high quality extra virgin olive oil, as well as freshly ground sea salt with a few peppercorns.

There are many variations of this salad, but one of them is based on grilled tuna. The result is a beautiful-looking and delicious-tasting dish.

Ingredients:

• tuna - 40 g
• anchovies - 8 fillets
• half a bell pepper
• tomatoes - 3 pcs.
• olives - 20 pcs.
• iceberg lettuce and arugula - 150 g
• quail eggs - 12 pcs
• orange - 1 pc.
• For sauce:
• mustard - 2 tbsp. l.
• olive oil - 50 g
• black pepper and salt to taste
• white balsamic vinegar - 1 tbsp. l.

Cooking:

Put olives in a container, add chopped tomatoes, julienned peppers, sliced ​​anchovies, orange slices, boiled and cut eggs, a layer of lettuce. We cut the tuna into cubes or rectangles, season and fry on the grill. Prepare the sauce by mixing it with a whisk or a blender. We serve portioned plates.

This variant of Nicoise salad is Auriel Stern's signature recipe. The key difference is not using tuna, but smoked salmon.

Ingredients:

• salmon - 250 g
• potatoes - 6 pcs.
• iceberg lettuce - handful
• red onion
• Bell pepper
• cucumber
• quail eggs - 8 pcs.
• cherry tomatoes - 10 pcs.
• frozen green beans - 150 g
• basil leaves
• capers - 1 tbsp. l.
• salt and black pepper to taste

For sauce:

• apple cider vinegar - 1 tbsp. l.
• mustard - 1 tsp
• olive oil - 50 g

Cooking:

Put iceberg lettuce on the bottom of the dish, then peppers, tomatoes, onions, cucumbers, beans, olives, basil leaves, boiled potatoes, egg halves and cooked smoked salmon steak. Drizzle with sauce.

You can fantasize about seafood, or you can try adding chicken fillet. The salad, of course, will resemble the famous Caesar, but the recipe deserves attention.

Ingredients:

• chicken fillet - 4 pcs.
• green beans (frozen) - 250 g
• olives (olives) - 50 g
• eggs - 4 pcs.
• cherry tomatoes - 150 g
• arugula - 70 g

For sauce:

• olive oil - 1/3 tbsp.
• lemon juice - 1 tbsp. l.
• mustard - 2 tsp
• garlic - 2 cloves

Cooking:

Make a four-ingredient sauce, whisk if necessary. Fry the chicken fillet. Put lettuce leaves, tomatoes, slightly boiled green beans, olives, eggs in a dish. If desired, you can add capers or anchovies. Pour dressing over.

The original Niçoise-themed white bean salad will be a great dish for a homemade dinner. It's delicious, filling and easy to make.

Ingredients:

• red onion - ½ pc.
• canned tuna - 1 jar
• canned white beans - 1 can
• cherry tomatoes - 4-5 pcs.
• fresh parsley - bunch

For sauce:

• mustard - 1 tsp
• olive oil - 50 g
• lemon juice - 1 tbsp. l.

Cooking:

For the sauce, mix the ingredients in a bowl. Divide the tuna into fibers and put in a dish, add the washed white beans, onion half rings, tomatoes and chopped parsley. Drizzle with sauce.

This version of the salad features a more refined sauce due to the addition of chicken yolk and tarragon. Gordon Ramsay is famous for his "emotional" dishes of his own authorship, this salad is no exception.

Ingredients:

• salmon - 400 g
• tomatoes - 200 g
• green beans - 200 g
• potatoes - 400 g
• chicken eggs - 4 pcs.
• butter - 10 g
• lettuce - ½ bunch
• basil - a few leaves
• olives - 100 g
• zest of a pollimon
• black pepper and salt to taste
• olive oil for frying

For sauce:

• olive oil - 1 tbsp.
• chicken yolk - 1 pc.
• mustard - 1 tsp
• vinegar - 1 tsp
• tarragon - twig
• fine salt - ½ tsp

Cooking:

Mix all the components of the sauce and beat with a whisk, boil potatoes and eggs, a little beans and vegetables. Fry beans after blanching in butter and add lemon zest. Saute salmon in olive oil, season with salt and pepper. Put the prepared products in a salad bowl, pour over the sauce.

Nicoise salad will be quite tasty even with an incomplete set of ingredients. The key base, of course, will be canned tuna.

Ingredients:

• canned salmon - 1 can
• tomatoes - 3 pcs.
• chicken eggs - 2 pcs.
• soy sauce
• mayonnaise - 1 pack.

Cooking:

Boil the eggs, separate the tuna into fibers, chop the eggs. Put tomatoes, eggs and tuna on lettuce leaves, pour a little mayonnaise over the layers and sprinkle tuna meat with soy sauce.

This recipe is a variation on the original Nicoise with fried salmon. The salad not only looks original, but also has a noble balanced taste.

Ingredients:

• salmon steak - 300 g
• chicken eggs - 2 pcs.
• basil leaves - 150 g
• fresh or pickled pear - 1 pc.
• olives and canned olives - a handful
• tomatoes - 3 pcs.
• red onion - ½ pc.
• pineapple pieces - 3-4 pcs.
• capers - optional
• olive oil - 100 g
• salt and black pepper to taste

For sauce:

• mustard - 1 tsp
• olive oil - 3 tbsp. l.
• balsamic vinegar - 1 tbsp. l.

Cooking:

Mix the sauce ingredients together and let it brew. Put vegetables and fruits on a serving plate, cover with basil leaves on top and sprinkle with olives and black olives. Fry the salmon steak in breaded oil, cool, cut into pieces and put on a serving plate.

This version of the salad makes for a well-balanced Nicoise a la Nicoise when no lettuce leaves are available. The recipe strongly resembles the classic Nicoise.

Ingredients:

• Chinese cabbage - 250 g
• tomatoes - 3 pcs.
• cucumber - 1 pc.
• tuna - 1 jar
• chicken eggs - 2 pcs.
• onion - ½ onion
• mustard - 1 tsp
• sunflower oil - 50-100 g

Cooking:

Cook and grind all the ingredients not finely, mix gently and pour over the sauce of mustard, vinegar and oil.

Salad a la Nicoise with Beijing cabbage is not made with tomatoes. You can add any vegetables or fruits to it, including dried or pickled ones. The original Nicoise contains dried olives, you can diversify the dish with sun-dried tomatoes.

Ingredients:

• Chinese cabbage - 250 g
• tuna - 1 jar
• chicken eggs - 2 pcs.
• onion - ½ onion
• olives - 7-10 pcs.
• mustard - 1 tsp
• balsamic vinegar - 1 tbsp.
• sunflower oil - 50-100 g
• crackers - 80-100 g

Cooking:

Boil eggs and cut. Chop Chinese cabbage. Divide the tuna into fibers. Mix all the ingredients, sprinkle with croutons and add the sauce of vinegar and sunflower oil.

This salad has only a few ingredients but is very pretty looking and nutritious. This is a great option for dinner. If necessary, you can add lettuce or Beijing cabbage.

Ingredients:

• eggs - 3 pcs.
• tuna - 1 jar
• onion - 1 pc.
• boiled rice - 200 g

Cooking:

Finely chop the onion, rub the eggs, divide the tuna into fibers, add rice and mix with mayonnaise. If necessary, you can add Chinese cabbage, basil leaves and lettuce, cut the eggs in half.

Have you tried Nicoise salad? If not, then we suggest you get to know this dish better. We will describe how it appeared, how to cook it properly.

History of occurrence

The history of this salad dates back to the 50s of the last century. Rumor has it that the great choreographer George Balanchine participated in the creation of the dish. Nicoise salad, the recipe with a photo of which we will present below, was a must in every cookbook. There is another version. It says that the dish was mainly prepared in the south of France and only for fishermen who, returning from the sea, loved to eat tasty and healthy. Then the Nicoise salad became almost a national dish. It is very nutritious, but at the same time not very high in calories. The salad is prepared quickly and does not require large material costs.

Description

Today, there are so many ways to prepare this chic dish. Often, chefs argue whether this dish contains potatoes and whether it should be a mandatory ingredient in Nicoise. In a simplified version, the salad combines sweet peppers, lettuce, sweet onions, eggs, tomatoes, as well as anchovies and olives. Dressing is made from vegetable oil with vinegar or lemon juice. Some recipes use green beans and canned tuna. As for the aforementioned beans, this ingredient should be mandatory, but the fish component is already optional. There will be more work with the sauce, garlic and mustard must be present in it. If the salad is from the “grand” version, then the main “hero” here will be primarily tuna. It is desirable that it be pickled, not canned. As for potatoes, there should be few of them so that they do not clog the dish, do not complicate it, but play a dominant role.

Salad "Nicoise": a classic recipe

This dish has several cooking methods. To begin with, we will consider the classic version. All the ingredients that we will now list are for four servings. To prepare a classic Nicoise salad, you will need:

• four tomatoes;
• one head of lettuce;
• three onions (preferably young);
• one clove of garlic;
• three boiled eggs;
• two tablespoons of small olives;
• anchovies in oil (eight fillets);
• three tablespoons of lemon juice;
• sweet red pepper;
• 150 grams of tuna in oil;
• two hundred grams of green beans.

Each Nicoise salad should include a dressing.

To prepare it you will need:

• one and a half tablespoons of wine vinegar;
• seven tablespoons of olive oil;
• sea ​​salt;
• eight leaves of green basil;
• ground black pepper;
• garlic clove.

The process of preparing a delicious salad

Consider the first stage of cooking:

1. So, we begin to prepare the Nicoise salad, the photo of which you see above. To begin with, you need to drain all the liquid from the tuna, and then disassemble it into fibers.
2. Vegetables should be mixed in advance so that they are a little infused.
3. Boil the beans in salted water for 15 minutes.
4. Then it must be thrown into a colander, rinsed in cold water. Thus, the beans will not lose their color and will be dense.
5. After that, you need to warm up two tablespoons of olive oil and add it to the vegetables. Then, for 10 minutes, all these ingredients must be boiled. Next, remove the vegetables from the heat and wait until they cool down. Then you need to add a little olive oil and a teaspoon of wine vinegar or lemon juice, as well as chopped parsley. Thus, you got something like a vinaigrette, but that's not all, the Nicoise salad, the recipe of which we are now describing, is not quite ready yet.

The next stage of preparation:

1. Now we sort the lettuce into leaves, dry it and wash it. After that, large leaves should be torn into a bowl, and the tomatoes should be cut in half, lengthwise, and then each part should be divided into 2 or three pieces.
2. Eggs must be boiled, and onions must be chopped.
3. We wash the olives, if they are large, cut them. But it is best to add small fruits to the Nicoise salad, which can be thrown whole.
4. As for sweet pepper, it must be cut into thin slices and then peeled.
5. The egg must be cut in such a way that quarters are obtained, and the anchovies must be thoroughly washed.
6. Salad "Nicoise" is best served in a salad bowl that expands upwards. Now you need to lay out the dish in layers. The first should consist of lettuce, the second of onions, the third of tomato, and the fourth of peppers and beans. These layers must be repeated several times. Then stir the vinaigrette with a fork and salt it to taste. After that, add the dish to the salad bowl and decorate it with egg quarters, anchovies and olives. Next, you need to pepper the salad again and add a little lemon juice. Thus, you will get a very tasty Nicoise salad.

We have considered the classic recipe for cooking. It is possible that this option is not to someone's liking. We will now describe another method of preparation.

Salad with tuna

Now let's look at how the Nicoise salad with tuna is made. To cook it, you first need to make a dressing. To prepare it you will need:

• mustard;
• grated garlic;
• balsamic vinegar;
• olive oil;
• chopped basil.

For the salad you will need:

• four tomatoes;
• eight boiled quail eggs;
• eight anchovies;
• 200 grams of green beans;
• one salad;
• three pieces of red onion;
• two tablespoons of green olives;
• potato;
• 15 grams of hard cheese;
• two teaspoons of lemon juice;
• 150 grams of chilled tuna.

salad preparation

First you need to prepare the dressing for the salad. To do this, mix the following ingredients: olive oil, balsamic vinegar, mustard, honey, chopped basil and grated garlic. Dressing should be infused for at least twenty minutes, so you need to cook it first.

Now you need to heat the olive oil in a pan and put the beans, as well as crushed garlic. In order for the beans to be crispy, they need to be fried for no more than two minutes, and if you want them to be soft, for at least five minutes. Once the beans are done, drizzle with garlic oil and lemon juice, then sprinkle with parsley. Then it will all need to be removed from the stove and allowed to cool slightly.

On a quick fire, you need to fry the marinated tuna in olive oil on both sides. When it is ready, you need to sprinkle it with lemon juice.

After that, you need to boil the eggs, and finely chop the tomatoes, green onions, red and sweet peppers.

Let's move on to the next step. In a deep, transparent plate, you will need to put lettuce leaves, basil, then add a little onion, pepper and tomato (in cut form) on top. And then you can lay out the sliced ​​\u200b\u200bfried tuna.

Such a Nicoise salad, the recipe of which we have described to you, must be decorated with olives, anchovies, as well as quail eggs and olives. Then we dress the salad with sauce and serve it to the table.

Conclusion

Now you know how to cook Nicoise salad. We have provided the recipe with photos. We hope you can make it a reality in your kitchen.

In search of new tasty, but not heavy dishes, housewives sometimes rummage through tons of literature. And they don’t always find what they want, because cooking has developed so many goodies over the centuries of human existence that it’s easy to accidentally miss something interesting. Those wishing to update their menu are advised to contact and prepare the Nicoise salad. The classic recipe went around the world not only because it makes it possible to cook a delicious dish, but also because it amazingly combines lightness and satiety.

A few clarifications

The name of the salad accurately indicates its origin - for connoisseurs of the French language. A dish originally from sunny Nice glorified the city no less than the famous beaches. With all the popularity that the Nicoise salad has acquired, its classic recipe does not exist at all in a single copy. We can say that almost any option served on the table is recognized as traditional. It is well established that the salad originally included fish, tomatoes, olives and garlic. But this is hardly the very first recipe, since tomatoes became widespread in France only in the 18th century.

Moreover, although Nicoise is most often prepared with tuna, the classic recipe indicates anchovies. At the same time, most modern culinary specialists still tend to consider tuna as a tradition. In relation to it, the version in which the fish is grilled is considered the most successful, and so that the middle of the slice remains pink.

With such a huge variety of dish modifications, it's easy to get confused. We have selected the most successful and closest to the primary (presumably) options.

salad dressing

What all the chefs who prepared Nicoise agree on is that the classic recipe necessarily involves the use of a special dressing. For her, pure, unflavoured olive oil, pepper and salt are thoroughly mixed. This will be the base; then you can experiment with herbs. The most successful in the sauce for Nicoise are oregano, basil, sage, thyme, tarragon, rosemary - in general, those that are usually classified as Provence. Often fresh lemon juice is added to the sauce; it is permissible to replace balsamic with wine vinegar, but the principle of the base must be preserved.

The simplest "Nicoise" classic: recipe with photo

Small tomatoes (4 pieces), a large cucumber and four hard-boiled eggs crumble in large slices. Red and yellow bell peppers are cut into strips, a 100-gram jar of black olives - in circles, tuna in its own juice - optionally. Two green onion feathers and a sprig of basil are crushed, all components are combined and seasoned with olive oil and balsamic vinegar.

Most popular option

Most culinary experts do not agree to consider the modest dish described above to be real. In its modern form, it is usually made more complex, and only then is it recognized as a natural Nicoise salad. The classic recipe step by step will look like this.

1. A small lettuce onion is cut into transparent half rings, sprinkled with wine vinegar and left to marinate.
2. 100 grams of asparagus beans are cooked for no longer than three minutes and (to preserve the color) are doused with cold water.
3. 8 quail eggs are boiled hard and cut into halves. If you replaced them with two chicken ones - 6-8 pieces lengthwise.
4. Tuna (standard can) is broken into pieces by hand.
5. 8 cherry tomatoes cut in half.
6. A dozen anchovies are cleaned and filleted.

Preparatory work has been completed. Now the plates are lined with lettuce leaves, and Nicoise itself is laid out on them: tuna with squeezed onions - beans - anchovies with eggs - tomatoes and whole olives. Everything is spilled with classic dressing - and on the table.

Chicken Nicoise

There are people who are indifferent to fish. There are those who frankly do not like her in any form. The kings of cooking take into account the needs of all gourmets, so there is also the Nicoise meat French salad. The classic recipe allows you to use only chicken fillet and, frankly, he is right: with any other meat, the dish turns out to be rough and heavy. The fillet is boiled, cooled and cut into medium pieces or manually disassembled into fibers. A quarter of a kilo of green beans is boiled in chicken broth. Now a little subtlety. When chicken Nicoise is being prepared, the classic recipe is somewhat modified: four eggs should not be hard-boiled, but boiled “in a bag” - this way the dish will turn out to be more tender and juicy. They are cut in half lengthwise, cherry tomatoes are processed in the same way, and olives are cut into circles. For dressing, combine 3 tablespoons of olive oil, a spoonful of lemon juice (it is here instead of vinegar), two tablespoons of grain or Dijon mustard and two crushed garlic cloves. The sauce should thicken up a bit. For a salad, a handful of arugula, beans and tomatoes are first combined. They are poured over with half the dressing, mixed and placed in a salad bowl. Chicken, olives and eggs are placed on top and the rest of the sauce is added.

Poached egg option

And here is another Nicoise salad with tuna. A classic recipe becomes even more classic as one of the main ingredients is prepared in a pure French way. To begin with, the tuna steak is breaded in sesame seeds and fried - very quickly, for a minute on each side. The next step is to create a poached egg. The classic way is to add salt to boiling water, pour a spoonful of vinegar into it, twist a funnel in the center of the saucepan and carefully drive a fresh egg into it. It should cook for a minute or two until the protein seizes. For unsure cooks, another method can be proposed: break an egg into a ladle and lower it into boiling water prepared in the described way.

It remains to collect "Nicoise". Lettuce is torn (you can take a little different), tuna is cut into it, boiled green beans and coarsely grated carrots are poured. For dressing, a little anchovies and a clove of garlic are crushed; they are stirred with pepper in olive oil combined with wine vinegar and anchovy juice. The sauce is poured over the products in the plate, poached is laid out on top, and on the sides of it are halves of cherry tomatoes and olives. You can enjoy!

Flight of fancy allowed!

When the Nicoise salad is started, the classic recipe turns out to be very flexible and tolerant. First, regarding the fish. It is not always possible to buy tuna or anchovies. It doesn't matter - any spicy fish will do. For example, sprat, anchovy or capelin. Secondly, among the many variants of the classics, there are recipes with potatoes - and they are recognized by the French. Thirdly, you can experiment with any fresh vegetables, supplementing the prescribed list. In a word, every culinary specialist can create his own Nissoise, and it will turn out to be quite classic as a result.

Nicoise. Real Nicoise

I'll show you Nicoise Guy Jedda. Let it go like a classic, I definitely believe him.

And I'm quoting him:
"Green lettuce, baby onions, tomatoes and olives, olive oil and anchovies are a must in an authentic Nicoise, but the proportions can vary. Tuna and boiled egg are optional, but they are much tastier with them. Your Nicoise needs neither potatoes nor corn : they have no place in the fresh vegetable mix that is the authenticity of the recipe."

We need for 4 persons.
- a head of lettuce (in Zhedda it is battavia, escarole lettuce)
- 4 ripe tomatoes
- 3 boiled eggs
- 3 large young onions
- 8 anchovy fillets in oil
- half a large red sweet pepper
- 200 grams of green beans (plus a clove of garlic, olive oil, lemon juice or vinegar)
- 2 tablespoons small olives
- 150 grams of tuna in oil (drain the liquid, disassemble into fibers)
- 2 teaspoons lemon juice

For refueling:

7 tablespoons olive oil
- 1 clove of garlic (crushed)
- 7-8 basil leaves (chopped)
- one and a half tablespoons of wine vinegar
- salt
- pepper

For the "vinaigrette" mix all the ingredients in a bowl and leave to infuse while you prepare the salad. Do it ahead of time.

Cooking vegetables. Boil the beans in a large amount of salt water for about 5 minutes, put them in a colander and douse with cold water or hold on ice - then it will be "dense" and will not lose its color.

Heat 2 tablespoons of olive oil, add crushed garlic clove, then beans.
Cook for a couple of minutes until soft or one minute if you like the beans to crunch - I love it.

Sprinkle with parsley, remove from heat, let cool completely.
Drizzle with a little more olive oil, a teaspoon of wine vinegar or lemon juice.

Separate lettuce into leaves, wash, dry - tear large leaves into a bowl.
Cut the tomatoes in half lengthwise, then each part into 2 or 3. Boil the eggs, cut the young onion. (If not, take sweet). Olives, if large, rinse well from oil and cut in half. If small - entirely.
Peel sweet pepper and cut into thin slices.

Peel the egg and cut into quarters. Anchovies, if very salty, rinse or soak.

In a salad bowl expanding "to the top" put:
- lettuce layer
- onion layer
- a layer of tomato
- beans and peppers
Repeat layers several times.

Stir the vinaigrette with a fork, taste, salt and pepper to taste and pour over the salad.
Before serving, top the salad with tuna, quartered eggs, olives and anchovies.
Pepper again and sprinkle lightly with lemon juice.
Here is such a "real" Nicoise.
As soon as I put the tuna on the bottom, it is somehow unsympathetically photographed in canned form.

In mine, I cut vegetables smaller (I never added beans, but I VERY liked it), do not use olives or olives (I don’t like it) and I always put young radishes. Refueling is now done "Jeddowski" (sorry), it's much better.
In general, I recommend taking note of it - it is great for simple vegetable salads.

Salad "Nicoise"

Salad "Nicoise", the best recipe from the site Eat at Home!

Ingredients

1 package frozen green beans (450-500 g)

300 g tuna in olive oil

10 small new potatoes

2 sweet peppers

10-15 cherry tomatoes

8-10 quail eggs

Small bunch of green onions

15-20 capers

1/2 red onion

Juice of 1/2 lemon

6 art. spoons of olive oil

1 st. a spoonful of wine vinegar

1 st. tablespoon Dijon mustard

Pinch of freshly ground black pepper

A pinch of sea salt

Cooking method

Prepare the beans as directed on the package.

Boil young potatoes in their skins.

Boil quail eggs too.

Cut the boiled potatoes into four parts, mix with beans, add 2 tbsp. tablespoons of olive oil.

Peel the peppers, remove the seeds, chop finely and toss with the salad.

Finely chop the red onion.

Finely chop the green onion.

Cut eggs and tomatoes in half, put in salad, sprinkle with capers, red and green onions. Mix everything.

Crumble the tuna with a fork and place on top.

Make dressing: mix mustard with lemon juice, add vinegar, 4 tbsp. spoons of olive oil, salt and pepper, beat lightly with a fork.

Submit dressing separately.

Nicoise

In French, salade niçoise, also known as anchovy salad, is a famous culinary recipe for the French city of Nice. Despite the fact that this is a salad, the dish is very nutritious, but not heavy. Judge for yourself: this salad consists of fresh vegetables with eggs, tuna, olives and anchovies. There are opinions that there should be no potatoes or green beans in the salad, but there are also opinions that without these ingredients it is no longer a real niçoise. I suggest not wasting time arguing, but trying to cook! It's so delicious!