A light and fresh salad, originating from the resort city of Nice, is perfect as an appetizer or a main dish. You can also add seasonal raw vegetables such as romaine lettuce, cucumbers, or celery.
Ingredients
- Head of romaine lettuce
- Cherry tomatoes — 250 g
- Pitted black olives — 80 g
- Anchovies in oil — 30 g
- Eggs — 4 pcs.
- Bunch of green onions
- Tuna in oil — 160 g
- Olive oil, salt, pepper
Important: green beans and boiled potatoes are not included in the classic Nicoise salad.
Preparation
- Wash and chop the fresh green onions.
- Boil the eggs for 8 minutes from the moment the water boils, then cool and peel. Cut each egg into four pieces.
- Wash the cherry tomatoes and cut them in half.
- Rinse the lettuce, tear it into medium pieces, and place it in a bowl.
- Add the olives, chopped tomatoes, and anchovies, and sprinkle with green onions. Add the tuna along with the oil.
- Top with the eggs, season with olive oil, salt, and pepper to taste.
- Serve immediately or store in the refrigerator covered with plastic wrap for a few hours.
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