Classic Niçoise salad with tuna

Classic Niçoise salad with tuna is a dish from the classics of French cuisine and specifically from Nice. It is distinguished by brightness and richness of taste, sophistication and elegance. There is no strict recipe for the salad and the different options are basically united by the same cooking idea, and adding tuna is an alternative to classic anchovies. The constant ingredients remain tomatoes, olives and olive oil, and the rest are chosen according to the recipe.

Salad Niçoise - a classic French recipe

There are several versions of the classic French salad Niçoise, and they are adapted to our products. The main ingredients: onions, tomatoes, anchovies, green salad and olives remain unchanged, and tuna with boiled eggs is optional, but it tastes better with them, and green beans will add satiety. The secret of the salad's spicy taste is determined by the dressing.

1. 
   Cut the peeled salad onion into thin half rings, mix them with wine vinegar and leave to marinate. Rinse the lettuce leaves with cold water and dry with a napkin.
2. 
   Boil green beans cut into pieces for 3 minutes in water with added salt and immediately rinse in a colander with cold water so that they remain elastic and do not lose color.
3. 
   Peel the boiled and cooled quail eggs and cut into quarters.
4. 
   Rinse the cherry, dry with a napkin and cut into the same quarters as the eggs.
5. 
   Prepare anchovies, but they can be replaced with other small, spicy-salted fish. Clean the fish and fillet it.
6. 
   Transfer the canned tuna from the jar into a bowl and mash it into small pieces with a fork.
7. 
   You have all the ingredients for the Nicoise salad prepared.
8. 
   To prepare the salad dressing, place all the ingredients specified in the recipe in a glass jar and, closing the lid, vigorously shake the jar several times.
9. 
   Place lettuce leaves on portioned salad bowls. Place tuna pieces with pickled onions on top of them.
10. 
    Place the next layer of boiled beans.
11. 
    Then carefully and beautifully arrange the anchovy fillets with the quartered eggs.
12. 
    On top of them evenly place cherry quarters with olives.
13. 
    Pour generously of aromatic dressing over all salad ingredients.
14. 
    You can serve Niçoise salad prepared according to the classic French recipe. Bon appetit!

Niçoise with canned tuna

Niçoise with canned tuna is one of the options in the line of salads from French cuisine.Tuna, as a healthy and protein-rich fish, goes well with all the ingredients in this salad. In this recipe, we take canned tuna and add green olives and green onions, and the base of the taste is a dressing of olive oil with mustard, garlic and lemon juice.

Cooking time: 35 minutes.

Cooking time: 35 minutes.

Servings: 1.

Ingredients:

• Canned tuna – 120 gr.
• Tomatoes – 1 pc.
• Fresh cucumber – 1 pc.
• Salad – 70 gr.
• Boiled potatoes – 1 pc.
• Boiled egg – 1 pc.
• Olive oil – 60 ml.
• Lemon juice – 25 ml.
• Garlic – 2 cloves.
• Salt - to taste.
• Ground black pepper - to taste.
• Mustard – 1 tbsp.
• Green onion – 25 gr.
• Green olives - for decoration.

Cooking process:

Step 1: Prepare the salad dressing immediately. Pour olive oil and lemon juice into a bowl. Add chopped garlic, a spoonful of mustard and black pepper. Mix these ingredients well.

Step 2. Cut the tomato into thin slices, place in a salad bowl and pour over the prepared dressing.

Step 3. Wash the lettuce leaves, dry them with a napkin, tear them into small pieces with your hands and place them on top of the tomato slices.

Step 4. Cut the washed cucumber into small cubes and place on top of the lettuce leaves.

Step 5. Finely chop the boiled potatoes in their jackets and place them on top of the cucumber. Sprinkle the potatoes with salt and pour one spoon of dressing over them.

Step 6. Peel the hard-boiled egg and cut it into longitudinal slices.

Step 7. Place the egg slices evenly on top of the potatoes.

Step 8. Transfer the tuna from the can to a separate plate and mash it a little with a fork.

Step 9. Then place it between the egg slices.

Step 10Sprinkle the salad with finely chopped green onions and arrange the green olives. Pour the rest of the dressing over all ingredients.

Step 11. The prepared Nicoise salad with canned tuna can be served immediately. Bon appetit!

Salad Niçoise with cod liver

Salad Niçoise with cod liver is the simplest option, because the liver perfectly replaces traditional tuna, and its salty taste replaces anchovies, which are almost impossible to buy from us. In this recipe, we use potatoes, green beans and tomatoes as the vegetable part of the salad. We prepare the classic dressing. This salad will be an independent dish, an aperitif or a good appetizer for the holiday table.

Cooking time: 40 minutes.

Cooking time: 20 minutes.

Servings: 3.

Ingredients:

• Cod liver – 250 gr.
• Potatoes – 600 gr.
• Tomatoes – 160 gr.
• Green beans – 200 gr.
• Chicken egg – 3 pcs.
• Olives – 100 gr.
• Lettuce leaves – 100 gr.
• Vegetable oil – 2 tbsp.
• Lemon – ¼ pcs.
• Garlic – 1 clove.
• Salt - to taste.
• Mixture of peppers - to taste.

Cooking process:

Step 1. First of all, you need to prepare all the ingredients for the salad according to the recipe. Peel the potatoes, rinse, cut into lengthwise slices and boil for 20 minutes in water with added salt. Also hard boil the eggs and green beans.

Step 2. For dressing, in a separate bowl, mix vegetable oil with the juice of a quarter of a lemon, chopped garlic, salt and a mixture of peppers.

Step 3. Dry the boiled potato wedges with a napkin and fry on all sides until golden brown in heated vegetable oil.

Step 4. Place washed and dried lettuce leaves on portioned salad bowls.Then place a second layer of fried potatoes, green olives and green beans, drained in a colander.

Step 5. Cut the boiled eggs and tomatoes into longitudinal slices. Apply them evenly and beautifully in a third layer.

Step 6. Cut the cod liver into small pieces and place them on top of all the ingredients. Pour the dressing over the prepared Niçoise salad with cod liver and serve immediately while it is as fresh as possible. Bon appetit!

Salad Niçoise with potatoes and tuna

Salad Niçoise with potatoes and tuna is an adapted version of the classic “Niçoise” and the popularity of the snack is determined not by the composition of the ingredients, but by the style of cooking and serving. In this recipe we use fresh tuna so that it will be beautiful pieces in the salad. Fry the potatoes. We’ll complement the traditional dressing with honey and grainy mustard.

Cooking time: 50 minutes.

Cooking time: 20 minutes.

Servings: 2.

Ingredients:

• Iceberg salad – 200 gr.
• Tuna fillet – 160 gr.
• Cherry tomatoes – 100 gr.
• Frozen green beans – 80 gr.
• Potatoes – 60 gr.
• Quail egg – 6 pcs.

For refueling:

• Grainy mustard – 40 gr.
• Olive oil – 15 ml.
• Lemon juice – 10 gr.
• Honey – 10 gr.

Cooking process:

Step 1. Prepare all the ingredients for the salad according to the recipe. Thaw the tuna fillet in advance, cut a couple of large pieces, and dry well with a napkin. Boil the bean pods for a couple of minutes or fry a little.

Step 2. Boil quail eggs hard and add salt. Cool them, peel them and cut them in half. You can replace quail eggs with chicken eggs, just cut them into slices.

Step 3. Rinse the cherry, dry and also cut into halves.

Step 4.First cut the peeled potatoes in half and then cut into thin slices. Fry them until golden brown in olive oil and remove excess oil with a napkin.

Step 5. Fry the tuna in heated olive oil using the method of low frying so that the outside becomes brown and the meat remains pink inside. Tuna fried in this way will be juicy.

Step 6. Then cool the tuna pieces and cut into small slices.

Step 7. Wash the Iceberg leaves, dry with a napkin and tear into medium pieces with your hands.

Step 8. Whisk the indicated ingredients for the dressing in a separate bowl. Large mustard grains can be “reduced” a little with a blender.

Step 9. Place pieces of lettuce leaves with fried potatoes in a separate bowl. Pour the dressing over them and use two spatulas or forks to mix a little.

Step 10. Place these ingredients into portioned salad bowls. On top of them, evenly and beautifully arrange sliced ​​tuna, eggs, cherry tomatoes with bean pods. Serve the prepared Nicoise salad immediately to the table. Bon appetit!

Niçoise salad with salmon

Salad Niçoise with salmon will be a delicious interpretation of a classic option for your holiday table. Salmon combined with potatoes makes the dish richer and more satisfying. In this recipe we use fresh salmon fillet. The remaining ingredients and dressing remain traditional for Nicoise. The salad is prepared quite simply and quickly.

Cooking time: 50 minutes.

Cooking time: 30 minutes.

Servings: 4.

Ingredients:

• Potatoes – 300 gr.
• Green beans – 200 gr.
• Salmon fillet – 400 gr.
• Lettuce – 200 gr.
• Tomatoes – 400 gr.
• Chicken egg – 3 pcs.
• Red onion – 1 pc.
• Olives – 20 pcs.

For refueling:

• Lemon juice – 2 tbsp.
• Mustard – 1 tbsp.
• Olive oil – 4 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Prepare the salad ingredients immediately and according to the recipe. Wash the potatoes and peel the onions. Rinse the salmon fillet with cold water and pat dry with a paper towel.

Step 2: Next, prepare the salad dressing. Mix the dressing ingredients specified in the recipe until smooth in a separate bowl.

Step 3. Boil potatoes in their jackets for 20 minutes. Cook the beans for 5 minutes. Boil the salmon fillet in water with salt for 10 minutes, no more, over low heat. Boil the eggs hard. Cool the boiled ingredients. Peel the potatoes.

Step 4. Once the ingredients are prepared, you can start cutting them. Cut the onion into thin half rings. Cut boiled eggs and tomatoes into quarters. Cut potatoes and eggs into small slices.

Step 5. Place the prepared slices of all ingredients, except tomatoes, and olives into a deep salad bowl. Then pour the prepared dressing over them and carefully mix with two forks so that the pieces do not lose their shape.

Step 6. Divide the washed and dried lettuce leaves into medium pieces with your hands and place them on a plate. Place the salad on top and decorate with tomato slices. Serve the prepared Niçoise salad with salmon immediately to the festive table. Delicious and successful dishes!

Niçoise with anchovies

Niçoise salad with anchovies, fresh vegetables, boiled eggs and olive oil dressing is a popular and very tasty dish in French cuisine, but it is also easy to prepare at home. In this recipe, add canned tuna to the salad for satiety.The choice of eggs, tomatoes and legumes is determined by the taste of the housewife. We take canned anchovies, because without them there will be no “Nicoise”, but only an interpretation.

Cooking time: 35 minutes.

Cooking time: 20 minutes.

Servings: 2.

Ingredients:

• Anchovies – 8 pcs.
• Tuna in oil – 140 gr.
• Olives – 10 pcs.
• Green beans – 200 gr.
• Chicken egg – 2 pcs.
• Tomatoes – 4 pcs.
• Onion – 1 pc.
• Salad - to taste.

For refueling:

• Olive oil – 8 tbsp.
• Wine vinegar – 1.5 tbsp.
• Garlic – 2 cloves.
• Salt - to taste.
• Seasonings - to taste.

Cooking process:

Step 1. Prepare all the ingredients for the salad according to the recipe so that everything is at hand, because the salad is prepared quickly and with minimal heat treatment. You can boil the eggs in advance.

Step 2. To dress the bowl, pour 7 tablespoons of olive oil, add wine vinegar, chopped garlic clove in any way and salt with selected seasonings (for example, a mixture of peppers with dry basil). Mix these ingredients well.

Step 3. Boil the green beans for 5 minutes over low heat, rinse in a colander with cold water and fry for 1-2 minutes in 1 spoon of olive oil with the addition of one clove of garlic to make it tasty.

Step 4. Cut the tomatoes with boiled eggs into equal pieces. Cut large olives into halves. Tear the washed lettuce leaves into medium pieces with your hands.

Step 5: To form the salad, take a serving dish and place lettuce leaves on it. Place the beans on top of them and pour some of the dressing over them. Place a heap of canned tuna in the middle of the dish, mashed a little with a fork. Arrange tomato slices with eggs and olives around the tuna and pour the dressing over them.Add anchovies as the final accord of the salad, just taste them for the degree of salinity and, if they are very salty, soak them briefly in cold water. Serve the prepared Niçoise salad with anchovies immediately to the table. Bon appetit!

Recipe 7. Niçoise salad with chicken

Salad Niçoise is traditionally prepared with fish and in particular tuna, but replacing it with chicken will be an equally tasty and interesting option. Chicken meat goes well with all the ingredients of the classic Niçoise, and in this recipe you are invited to prepare the dressing using a mixture of mayonnaise and natural yogurt, which will make the dish lighter, but the appearance will remain festive.

Cooking time: 45 minutes.

Cooking time: 20 minutes.

Servings: 4.

Ingredients:

• Chicken breast – 400 gr.
• Green beans – 200 gr.
• Egg – 2 pcs.
• Cherry tomatoes – 12 pcs.
• Fresh cucumber – 1 pc.
• Onion – 1 pc.
• Olives - to taste.
• Lettuce leaves - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.

For refueling:

• Olive mayonnaise – 1 package.
• Garlic – 1 clove.
• Natural yogurt - to taste.
• Parsley – 2 sprigs.
• Dill – 2 sprigs.

Cooking process:

Step 1. Immediately prepare all the ingredients for the salad according to the recipe. Boil the eggs hard. Wash and dry the lettuce leaves, tomatoes and herbs with a napkin. Peel the onion. Boil green beans for 5 minutes over low heat.

Step 2. Rinse the chicken fillet with cold water, dry with a napkin and cut into small equal pieces. Sprinkle them with salt and black pepper and fry until lightly browned in hot vegetable oil.

Step 3. The ingredients are prepared, and you can start cutting them. Cut the onion into thin quarter rings.Cut the cucumber into thin quarter circles. Cut the cherry tomatoes into halves and the eggs into equal slices so that the yolks remain with the whites.

Step 4. For dressing, in a separate bowl, mix mayonnaise with natural yogurt in any ratio to your liking. To this mixture add a clove of garlic minced and finely chopped dill and parsley. Stir the dressing again.

Step 5. You can assemble the salad either on one dish or in portioned salad bowls. Place lettuce leaves with chopped ingredients, green beans and olives on a plate in any order. Serve the dressing in a separate sauceboat.

Step 6. In the second option, place all the ingredients in portioned salad bowls, decorate with lettuce leaves and pour over the dressing. Serve the prepared Niçoise salad with chicken immediately to your holiday table. Delicious and successful dishes!