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Flavorful Classic French Niçoise Salad
A Niçoise salad is like a Caesar or Greek salad – it’s a tried and true classic. I think it’s so universally beloved because of how well the ingredients come together. By the way, there are many variations of this classic French dish. For example, the classic way is to prepare it with anchovies, but I sometimes use krill meat instead, and it turns out wonderful.
For me, a Niçoise salad is a great excuse to experiment and try something new – sometimes even I don’t know what I’ll end up with in the end.
Before proceeding to the step-by-step recipe, I will share some tips:
- When making a Niçoise salad, choose cocktail tomatoes or sweet pink ones. It is important to find the juiciest ones available.
- I also have a great trick – if I only want a subtle taste of garlic, I just cut a clove in half and rub it on the plate. I just love the surprised faces of guests who sense that there’s garlic in the dish but can’t really feel it’s taste.
- I use black olives for my Niçoise salad because they are less salty than green ones. That’s because the salad already has enough saltiness from the anchovies.
- There is red onion in the salad recipe because it does not have such a pronounced taste. You can experiment with adding leeks, though.
- The classic version of the Niçoise salad demands green beans, you can use them too, but I still like canned white ones, which makes the salad more tender.
- For a Niçoise salad, I boil eggs for only about 5 minutes, so that the yolk remains a little runny. You can make hard-boiled eggs or use quail eggs instead of chicken ones.
Niçoise salad preparation
Ingredients
2 eggs, boiled and quartered
6 cocktail tomatoes
1 garlic clove
10 black olives
½ salad lettuce bunch (about 6 lettuce leaves)
½ red onion
3 tbsp vegetable oil (I use sunflower)
1 cucumber
2 tbsp canned white beans
8 salted anchovy fillets
Salt and pepper
Preparing the nicoise salad
Flavorful Classic French Niçoise Salad: Приготування
Prepare everything you need to make the salad. Wash the tomatoes and quarter them. If using large tomatoes, dice them. Transfer the tomatoes to a bowl and salt them. This will bring out the excess moisture.
Wash the lettuce leaves, dry with a paper towel and tear roughly with your hands. If you prefer, you can chop them corseley instead.
Finely slice the onion half. Peel (this is optional) the cucumber and cut it into half-circle slices.
In a salad bowl, arrange the lettuce leaves, the cucumber slices, onions, tomatoes and olives (you can leave them whole or cut into halves). Add the beans.
Add the anchovy fillets. Mix all of the ingredients and toss with the oil. You can also drizzle some lemon juice over it.
Rub a crushed garlic clove on the serving plate and arrange the salad onto it. Garnish with the boiled and quartered eggs.
Cooking is easy!
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