The south of France is full of restaurants; any of them offer nicoise salad. The salad is served on a large platter. Restaurant kitchens prepare salad in different varieties. One thing about it is invariable, the content of anchovies, tomatoes and olives.
It is necessary
- - young potatoes - 250 g;
- - green beans - 150 g;
- - sweet pepper - 1 pc.;
- - chicken eggs - 2 pcs.;
- - cherry tomatoes - 8 pcs.;
- - Iceberg lettuce leaves - 2-3 leaves;
- - salt and pepper - to taste
- - tuna steak - 2 pcs.;
- - black olives - 6 pcs.;
- - fresh greens - a bunch.
- For refueling:
- - anchovies in oil - 1 jar of 50 ml;
- - garlic - 1 slice;
- - Dijon mustard - 1 tsp;
- - lemon juice - 0.5 tbsp.;
- - olive oil - 2 tablespoons
Instructions
Step 1
Wash the potatoes and boil in salted water until soft. After cooling, peel, cut each tuber in half. Wash the beans, peel and divide each pod into two parts. Boil in boiling water for 8 minutes.
Step 2
Rinse and peel the Bulgarian pepper, i.e. remove seeds and septa. Then chop it into thin strips. Boil eggs hard-boiled, cool. Peel and cut into wedges. Wash the cherry tomatoes and cut in half. Tear clean lettuce leaves into pieces.
Step 3
Go ahead and make a salad dressing. Open a jar of anchovies, drain the liquid well. Finely chop two anchovies, mix with crushed and chopped garlic clove. Add the mustard and lemon juice to the mixture. Pour in the olive oil, then whisk the mixture until thick. Season the sauce to your liking.
Step 4
Dip potatoes, bell pepper strips and beans into a deep bowl. Add tomatoes and some finely chopped greens. Pour the dressing into the vegetables and stir.
Step 5
Pour olive oil over the tuna steaks and sprinkle with pepper. Heat a non-stick skillet and fry the fish on both sides. Enough 3-4 minutes for cooking on each side. At the end of frying, salt the fish pieces.
Step 6
Put the lettuce leaves on plates, spread the nicoise salad on top. Next to the salad, designate a spot for the tuna steak. Decorate the dish with anchovies, herbs and olives.
