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France · Cuisine niçoise
Niçoise salad
Tomatoes, peppers, fresh broad beans, hard-boiled eggs, anchovies and tuna, black olives and basil, dressed with olive oil.
translation Translated from French. Translation by Hugo Lefèvre. Read the original
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- Servings
- 4
- Preparation
- 25 min
- Cooking
- 10 min
- Total
- 35 min
- Difficulty
- Easy
Cuisine / tradition: Cuisine niçoise (FR) — declared by the author
- Salad
- No cooking
- Everyday
- Picnic
Ingredients
For 4 servings
- 4 piece ripe tomatoes, in wedges
- 1 piece green pepper
- 1 handful small fresh broad beans
- 4 piece hard-boiled eggs
- 8 piece anchovy fillets in oil
- 160 g tuna in olive oil, drained
- 1 handful small black Niçoise olives
- 4 piece spring onions
- 1 bunch basil
- 4 tbsp olive oil
Method
- Step 1. Boil the eggs for ten minutes, cool them and peel.⏱ 10 min
- Step 2. Cut the tomatoes into wedges, the pepper into thin strips and the onions into rings. Shell the broad beans.
- Step 3. Arrange the vegetables in a bowl. Add the flaked tuna, anchovies, quartered eggs and olives.
- Step 4. Dress with olive oil, pepper and torn basil. Salt is often unnecessary with anchovies and olives: taste first.
Story and cultural note
In the version defended in Nice, a salade niçoise is made of raw seasonal vegetables and contains no potatoes or cooked vegetables. Many recipes outside Nice add them; it is a well-known debate. Here: the raw version.
Diet and allergens
Information declared by the author. CookHuddle does not verify or certify it. If you have an allergy, check the ingredients yourself.
ContainsFishEggs
