COPPER🇫🇷 France
Salade niçoise recipe
Summer on a plate, no lettuce required.
Ingredients
- 200 g tuna in olive oil
- 200 g green beans
- 4 eggs
- 400 g ripe tomatoes
- 80 g black olives
- 8 anchovy fillets
- 1 red onion
- 4 tbsp olive oil
- 1 tbsp red wine vinegar
How to make Salade niçoise
- Boil the eggs eight minutes, cool and halve them. Blanch the beans until just tender and shock in cold water.
- Wedge the tomatoes and salt them. Slice the onion thin.
- Arrange everything loosely on a platter, nothing tossed, nothing hidden.
- Drape over the anchovy and tuna, then dress with oil and a little vinegar. Eat at room temperature.
What is Salade niçoise?
Salade niçoise is a traditional dish from France, boiled, and takes about 30 minutes from start to finish. It is built around ripe tomatoes, tuna in olive oil and green beans. The recipe below uses 9 ingredients and is written out step by step.
How long does Salade niçoise take?
At 30 minutes it is quicker than 97% of the 588 dishes in Copper's atlas. Copper's atlas has 11 dishes built on ripe tomatoes. The method runs to 4 steps.
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