France is considered the birthplace of Nicoise salad. In French Nice, it is cooked with anchovies. One of the modern variations of this dish is the Nicoise salad with tuna and quail eggs.
It is necessary
- Salad:
- - canned tuna for salads in its own juice - 1 can;
- - quail eggs - 6 pcs.;
- - tomato - 2 pcs.;
- - sweet pepper - 1 pc.;
- - leaf salad.
- Refueling:
- - juice of half a lemon;
- - garlic - 1 clove;
- - fresh herbs thyme:
- - salt - 1 tsp (without a slide);
- - 0.5 tsp granulated sugar;
- - olive oil - 6-7 tablespoons
Instructions
Step 1
First, prepare the salad dressing. Press the garlic clove with a press. Finely chop the fresh thyme.
Step 2
Then mix olive oil with lemon juice, garlic and herbs in a separate container. Add granulated sugar and salt. Mix thoroughly. Leave the dressing to infuse for 30-50 minutes.
Step 3
Boil quail eggs in salted water for 5 minutes. Then cool and gently peel off the shell. Cut the eggs into halves.
Step 4
Cut the bell pepper into strips. Cut the tomatoes into thin slices.
Step 5
Put lettuce leaves torn by hands into small pieces at the bottom of the salad bowl.
Step 6
Drain excess juice from canned tuna (if necessary).
Step 7
Put chopped vegetables and tuna in a salad bowl. We fill with the present dressing. Mix well.
Step 8
When serving, decorate the salad with halves of quail eggs.
