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.
