A taste of the French Riviera: exploring the Niçoise Salad

21/2/2015

Recipe ■
The Niçoise salad is a combination of fish, vegetables and egg. The dish is named after the French city of Nice.

BY HANAN, recipe

There are many different recipes and many claim that their version is the only real one. However, the only real recipe does not exist: there are all kinds of variants. A number of ingredients can be found in all versions.

Recipe for the Niçoise Salad

■ Ingredients for the salad

- 4 tomatoes.
- 1 green pepper.
- 1 red pepper.
- 2 hard-boiled eggs.
- 4 artichoke hearts.
- 20 pitted olives.
- 1 onion.
- 1 clove of garlic.
- 1 can of tuna (natural).
- 16 to 20 anchovies.
- 12 basil leaves.

■ Ingredients for the vinaigrette

- 5 tablespoons of olive oil.
- 2 tablespoons of red wine vinegar.
- Pepper and salt.

■ Preparation

- Make sure the ingredients are cool before you use them.
- Peel the onion and the garlic. Crush the garlic and chop the onion finely.
- Wash the tomatoes and peppers.
- Cut the tomatoes into quarters.
- Remove the peppers from their seed house and cut into thin strips.
- Wash the artichokes and cut into quarters.
- Cut the eggs into quarters.
- Crumble the tuna.
- Make a vinaigrette of the oil, vinegar and spices.
- Rub the inside of a bowl with the crushed clove of garlic and carefully mix in all the ingredients.
- Pour over the vinaigrette and serve immediately so that all the ingredients preserve their distinct flavour.

Enjoy your food.

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