Nicoise salad

Nicoise or Nizzada salad . It is native to southern France , in the Nice region , and became famous in the United States thanks to Julia Child . The combination of fresh ingredients with some cooked ones became popular in the North American city of Montpelier in 1880 . It is a complete and very healthy dish. The original recipe does not include potatoes, red peppers , or onion , but it does include artichoke hearts. The lettuce varies taste.

Summary

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  • 1 History of the dish
  • 2 Recipe
    • 1 Ingredients
    • 2 Dressing
    • 3 Preparation
  • 3 Sources

Dish History

There are various theories. On the one hand it is thought that this salad was created in a small restaurant in the Gare district of Nice . On the other, another hypothesis attributes its creation to the Russian choreographer George Balanchine on the stage that he was at the Monte Carlo Ballet in Monaco between 1944 and 1946 . Where this theory comes from is not known, it is likely that the choreographer would like to eat this salad and associate the recipe with its name.

Recipe

  • Processing time: 45 minutes
  • Yield: for 6 people.

Ingredients

  • 3/4 cup olive oil
  • 2 thyme sprigs
  • A can of tuna in water
  • 1/2 pound small cooked potatoes
  • A cup of cooked green beans
  • 3 tablespoons vinegar of white wine
  • A red bell pepper in strips
  • A finely chopped red onion
  • A lettuce Boston
  • 4 tomatoes cut into four
  • 4 boiled eggs, cut into four
  • 30 olives
  • Salt and pepper to taste.

Dressing

  • Extra virgin olive oil
  • Canned anchovy oil
  • Wine vinegar
  • Lemon juice
  • Tarragon
  • Salt
  • Pepper

Preparation

Cook potatoes and green beans separately, let cool. Cut the potatoes into slices or thick squares and remove the tips of the green beans. Make a vinaigrette with the olive oil , the vinegar , salt , pepper and a little thyme . Put the bell pepper and onion in a bowl , mix and season with the vinaigrette . Put the lettuce on a plate, place the potatoes in the center, put the green beans, the pepper and the onion on top . Season the tuna with a little of the vinaigretteand put on the plate ingredients. Around it place the tomatoes, the hard-boiled egg and the olives. Add the rest of the vinaigrette and serve.

 

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