30 min

Salade Niçoise – The French Classic

Name: Salade Niçoise – The French Classic
Prep time: 30 min
Yield: 4
Ingredients: x 8.00 kleinere Kartoffeln, festkochend; Fleur de sel de Guérande sea salt PGI; 100.00 g grüne Bohnen; x 4.00 Eier; 150.00 g Salat, mild und bitter gemischt (z.B. Römersalat, Frisée und Radicchio); x 1.00 kleine rote Zwiebel; 200.00 g Kirschtomaten; x 1.00 Glas Thunfisch in Lake oder Olivenöl; 1.00 Handvoll Nyons Black Olives PDO; 2.00 EL Kapern aus dem Glas; x 12.00 Sardellenfilets (Anchovis); Vallée des Baux-de-Provence Olive Oil PDO; etwas Rotwein-Essig (wahlweise Weißwein- oder Kräuteressig)

By Stevan Paul, Editor

We love Salade Niçoise, it says something like I am on vacation now. This French classic salad is made of tomatoes, hard-boiled eggs, Niçoise olives and anchovies or tuna, dressed with olive oil.

Preparation time

30 min

Ingredients For

Smaller potatoes, waxy x 8
Sauces & condiments

Fleur de sel de Guérande sea salt PGI

See the article
Green beans 1 oz
Eggs x 4
Lettuce, mild and bitter mixed (e.g. romaine lettuce, frisée and radicchio) 1.50 oz
Small red onion x 1
Cherry tomatoes 1.50 oz
tuna in brine or olive oil x 1
Nyons Black Olives PDO

1 grip See the article
Capers 2 tbsp
Anchovis x 12
Vallée des Baux-de-Provence Olive Oil PDO

See the article
Some red wine vinegar (optionally white wine vinegar or herb vinegar)

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Preparation

Boil the potatoes with skin in salted water until soft, this takes about 15 minutes depending on the size of the potatoes used. Clean the beans, cut in half and cook in salted water for 8-12 minutes until al dente. In a second pot, boil the pierced eggs for 8-12 minutes (waxy to hard), cool in cold water.

Clean the lettuces bite-size, wash thoroughly in lukewarm water and spin dry. Peel the onion, cut into fine rings, marinate with salt and a few dashes of vinegar. Halve the cherry tomatoes. Drain the tuna and cut into bite-sized pieces.

Briefly rinse the potatoes under cold water, then peel and quarter lengthwise. Drain the olives, capers and anchovies. Peel and halve the eggs. Arrange everything colorfully on deep plates or in bowls. Serve drizzled with olive oil. Salt and vinegar can be added for individual seasoning.