Salad "Nicoise"

Salad «Nicoise»


Lettuce — 1 head
Tomatoes — 4 PCs.
Eggs — 3 PCs.
Sweet onions — 3 PCs.
Anchovy fillets — 8 pieces
Sweet red pepper — 1/2 PCs.
Green beans — 200 g
Olives — 2 tbsp
Tuna in oil — 150 g
Lemon juice — 2 tsp

For the filling:

Olive oil — 7 tbsp
Crushed garlic -1 clove
Chopped Basil leaves — 7-8 leaves
Wine vinegar — 1.5 tsp
Salt, pepper — to taste


1. Pre-cook the filling. To do this, connect all components in a small bowl and stir with a whisk. The beans drop into the boiling water and cook for 5 minutes. Strain the beans in a colander and rinse with cold water.
2. Heat 2 tablespoons of olive oil, add a crushed clove of garlic, then the beans. Cook a few minutes until soft. Sprinkle with parsley, remove from heat and allow to cool completely. Drizzle with olive oil, a teaspoon of wine vinegar or lemon juice.
3. Salad disassemble the leaves, wash and dry. Large leaves break up into a bowl. Tomatoes cut in half lengthwise, then each piece in 2 or 3 pieces. Arbitrarily chop the sweet onion. Black olives rinsed and cut in half. Sweet pepper peel and cut into thin slices. Boil eggs, remove shell and cut into quarters. Rinse the anchovies in cold water.
4. In a salad bowl put layers of fresh lettuce, onions, tomatoes, beans and peppers. Repeat the layers several times. Stir the dressing with a fork and pour over salad. Before serving salad spread mashed tuna, quartered eggs, olives and anchovies. Again pepper and lightly sprinkle with lemon juice.

Bon appetit!

Folder: Seafood salads

Uploaded: Dec 21, 2015

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Tags: seafood salad recipe, seafood salad recipes, recipe for seafood salad, recipes for seafood salad, imitation crab seafood salad recipe, recipe seafood salad, best seafood salad recipe, seafood salad recipe with crabmeat and shrimp, recipes seafood sal

published 2 years ago