Victoria Cherniag Ruiz

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Victoria Cherniag Ruiz

Nicoise salad

Name: Nicoise salad
Prep time: 80 min
Cook time: 80 min
Yield: 4
Cuisine: Francesa
Ingredients: 3/4 cups olive oil; 2 branches thyme; 1 canned tuna; 1/4 kilos potato, girl; 1 cup green bean; 3 tablespoons white wine vinegar; 1 red pepper, cut into strips; 1 red onion, thin slice girl; 1 butterhead lettuce, Boston Lettuce; 4 tomatoes, cut in 4; 4 eggs, hard, peeled and cut in four; 1 canned anchovy; 30 black olives

1h 20 mins

Low

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Victoria Cherniag Ruiz

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The nicoise salad is a typical dish from the Nice region of France. This salad has tomatoes, tuna, black olives, boiled egg, and potatoes.

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Ingredients

4 portions

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Preparation

Put the potatoes (unpeeled) in a pot with cold salt water. Wait for it to boil and cook for 30-35 minutes or until soft. Remove from the water and cool. Peel the potatoes and slice them coarsely. Cut the ends of the green beans and cook them in salt water for 8 minutes.

To prepare the vinaigrette, mix the vinegar with a little salt, olive oil and a little thyme.

Mix the potatoes, green beans, peppers and onions in a little vinaigrette. Season with salt and pepper. Arrange the lettuce leaves on each plate and in the center place the potatoes. Top green beans, peppers and onions. Season the tuna with a little vinaigrette and place on top of the salad. Around, put the tomato and hard-boiled eggs. Finish the salad with the anchovies and olives. Bathe with the remaining vinaigrette before serving.