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Salad Niçoise - recipes with photos. How to prepare French classic Nicoise salad with tuna and dressing

Salad Niçoise originates in France, and from there it spread throughout the culinary world.

It belongs to that category of masterpieces, the recipe of which changes slightly in each country, something national is added, and more and more new components appear in the composition. Exactly the same fate as Olivier, Greek salad, Caesar.

Now you can argue which composition of Niçoise is still considered a classic. But in any case, you should definitely try it, because it is very tasty. The main thing is not to be intimidated by the large number of ingredients. They are all accessible and not expensive, so take a chance and prepare such an elegant salad.

Let a piece live in your home for a moment sunny France.

Classic Niçoise salad recipe

The classic French salad recipe includes quite a few ingredients, but they all go well together. It is light, at the same time nutritious and very healthy.

Salad ingredients:

green beans - 200 g;
olive oil (for frying beans) - 10-20 ml;
garlic - 1 clove;
lemon juice - 1 tablespoon;
lettuce leaves - 1 small bunch;
salad onion (white or red) - 1-2 pieces;
canned tuna - 1 can;
tomatoes - 3-4 pieces;
chicken eggs - 3 pieces;
bell pepper - 1 piece;
anchovies - 10 pieces;
pitted olives - 10 pieces.

Dressing ingredients:

olive oil - 1 tablespoon;
wine vinegar - 1 tablespoon;
salt and ground black pepper - a pinch;
garlic and basil - to your taste.

Preparation:

1. Boil the beans for 5 minutes, then rinse with ice water (this will preserve their bright, rich green color). Heat olive oil in a frying pan, add chopped garlic and boiled beans, fry for 5-6 minutes. Cool and sprinkle with lemon juice.

2. Boil hard-boiled eggs, remove, peel, and cut into quarters.

3. Cut the peeled and washed onion into thin half rings.

4. Wash the tomatoes and cut into slices.

5. Remove the seeds and stem from the pepper, wash it and cut into medium slices.

6. Wash the lettuce leaves, dry them, and tear them with your hands.

7. Drain the liquid from the canned tuna and use a fork to crush it.

8. Make the dressing, just mix all the ingredients together. Use garlic to your taste, you can take cloves and chop them, or use dried ground garlic; if you don’t like it, you can do without garlic. Basil can be used both fresh and dried.

9. And now we will collect Nicoise.

Line the bottom of a large wide salad bowl with torn lettuce leaves, place the onion on top and pour a little dressing over it. Transfer the fried beans, distributing them evenly over the entire surface, and season again a little.

Place tuna in the center in the form of a small slide. Place slices of tomatoes, peppers and eggs around. Place anchovies and olives on top (if they are very large, you can cut them in half). Pour over the dressing, you can add a little more lemon juice and sprinkle with freshly ground pepper to your taste.

Other variations of Niçoise salad
We looked at the classic recipe in detail. There are situations in life when you don’t have one or another necessary ingredient at hand, and you have to improvise; the result is a slightly modified Niçoise.

Niçoise is almost classic

Here green beans replace fresh cucumber, you don't have to put it onion(at your discretion) and add a teaspoon of Dijon mustard to the dressing.

Niçoise with potatoes

Almost nothing changes here, just add 3-4 medium potatoes, boiled in their jackets, cut into quarters and arranged, as well as tomatoes and eggs around the tuna slide.

Serving the salad will also look beautiful if you place potato pieces in the center and all the other ingredients around it. The entire salad is eventually sprinkled with finely chopped fresh parsley.

Niçoise with chicken

In this version, the ingredients are as follows: beans, lettuce, eggs, tomatoes, olives and boiled tuna instead chicken fillet, torn into fibers or cut into pieces. The dressing consists of 1/3 cup olive oil, 1 tablespoon lemon juice, two minced garlic cloves and 2 teaspoons grainy mustard.

Nicoise dacha

After all, many people like to spend the summer at the dacha doing gardening and vegetable gardening; they don’t have enough time for culinary delights, so our summer residents came up with their own version of the French salad. You can skip the green beans in this recipe.

Pick from the garden fresh cucumbers, tomatoes, peppers, wash everything and cut into large pieces. Boil jacket potatoes and eggs, peel them and cut into quarters. Open the jar canned saury, slightly disassemble the fish into pieces, put it in a salad bowl, add all the other prepared ingredients there, sprinkle with torn lettuce leaves, onion half rings and fresh herbs on top.

If you have olives, add them and season a little vegetable oil, lemon juice, salt and pepper to taste. Believe me, in the evening fresh air When it gets a little dark, the crickets begin to sing and the aroma of all the garden flowers becomes especially intense, plus such a delicious country Niçoise - it’s even better than in France.

15 Feb 2016 1395

Discussion: 2 comments

I liked the version of the country salad with beautiful name, but the usual tomatoes and cucumbers are already somehow boring, and if you add fish and eggs, then everything will be much tastier and juicier!

Answer

At first I thought it was something from Mediterranean or Italian salad recipes, but here the French one is very interesting, I can already imagine its soft, delicate taste due to wine vinegar.

Answer

36 salad recipes for every taste

1 hour

105 kcal

5/5 (1)

This dish also boasts an amazing balance of lightness and nutrition. To prepare it, you can use either fresh fish and vegetables, or frozen or canned - this will in no way affect the taste of the salad or its rich appearance.

Let's enjoy preparing Niçoise salad together using two of my favorite recipes that are sure to meet your expectations and conquer even the most picky members of your family.

Recipe for Niçoise salad with canned fish

Kitchen appliances and utensils: a small saucepan, a cutting board, a sharp knife, a large flat dish, a colander, a small container for preparing the sauce.

Ingredients

Preparing the dressing

Food preparation

Assembling the salad

The final stage

Video recipe for Nicoise salad with canned fish

I bring to your attention a video, after watching which you can learn more about the salad described above. The video also shows the complete process of assembling the prepared ingredients. Enjoy watching!
https://www.youtube.com/watch?v=mnUq_zGKqE8

Recipe for Niçoise salad with fresh fish

Cooking time: about an hour.
Number of servings: for 4-6 persons.
Kitchen appliances and utensils: frying pan with ceramic coating, whisk, small saucepan, cutting board, sharp knife, deep container, dish for serving salad on the table.

Ingredients

products	quantity
To prepare the salad
salad mix	100 g
lettuce iceberg	100 g
bell pepper	1/2 pcs.
tomatoes	3 pcs.
green beans	150-200 g
anchovies (fillet)	8 pcs.
fresh tuna	400 g
quail eggs	12 pcs.
pitted olives	15-20 pcs.
olive oil	50-60 ml
salt	5-10 g
ground black pepper	5-7 g
To prepare the sauce
large orange	1 PC.
olive oil	40-50 ml
french mustard	30 g
white balsamic vinegar	15 ml
salt	5 g
ground black pepper	5 g

Cooking sequence

Food preparation

Cooking fish

Preparing the dressing

Assembling the salad

Video recipe for Nicoise salad with fresh fish

For those who like to perceive information visually, I offer a video with detailed step by step instructions preparing Niçoise salad according to the recipe described above. After watching it, you will understand how rich and rich it turns out. appearance of this dish. Enjoy watching!

Possible other preparation and filling options

Salad "Nicoise" is assembled different ways. In addition to those described above, you can lay out the products in layers in a salad bowl and repeat them several times. However, remember that tuna is placed on top of all products and only before serving the dish. I also recommend adding additional salt, pepper and a little lemon juice to the already prepared salad - this will give the dish more flavor. spicy taste and a pleasant aroma.

Since we are talking about classic Russian fish salads, I want to offer it to beginners. The product is prepared very quickly and easily, which novice cooks cannot but like.

It seems to me that every holiday table should definitely be decorated with some kind of fish dish - this way you will satisfy the tastes of all guests and show yourself as a good housewife. I recommend drawing your attention to the luxurious and wonderful, famous for its inimitable taste.

Let's finish here. I hope that I was able to interest you in these salads.

If you have any additional questions about their preparation and assembly, be sure to write about it in the comments, and I will immediately give a comprehensive answer. I’m also very interested in what kind of fish salads you prepare for your loved ones, what kind of ingredients do you use in the process? Write about it, I will definitely try your options! Bon appetit and extremely rave reviews about your culinary abilities!

Today we will talk about how to prepare Niçoise salad. Initially, Niçoise salad, a recipe that was invented in France, was a classic of Provençal cuisine. Over time, the recipe went beyond France, underwent many changes, and in fact, each chef prepares it in his own way, adding certain ingredients. Today, we will look at several options - Nicoise salad with tuna, classic Nicoise salad and a recipe for Nicoise salad from Julia Vysotskaya.

Niçoise salad - recipe

In order to prepare Niçoise salad you will need the following products:

Salad – 1 piece
Tomato – 4 pieces
Boiled egg – 3 pieces
Onions – 3 pieces
Anchovies – 8 pieces
Bell pepper – 1 piece
Small green olives – 2 tablespoons
Canned tuna, in oil – 150 grams
Lemon juice and beans – 2 teaspoons
Olive oil for dressing - 7 tablespoons
Garlic – 2-3 heads
Basil leaves – 7-8 pieces
Wine vinegar - 1.5 tablespoons
Salt, ground black pepper - to taste

First of all, we prepare the salad dressing, prepare it first, because it needs to brew. To make the dressing, mix olive oil with a chopped clove of garlic, add chopped basil, add wine vinegar and salt and pepper to taste.

After the dressing is ready, we begin to prepare the products. First, boil the beans. The beans need to be boiled in salted water for five minutes. Then pour cold water. This is necessary so that the beans do not lose color and retain their elasticity. Next, heat the olive oil in a frying pan, add chopped garlic and beans. Frying time depends on taste. If you like your beans crispy, you only need to fry them for just one minute. If you like soft beans, then three minutes. After this, sprinkle the beans with parsley, remove from heat, cool and pour in olive oil and lemon juice.

Then, boil the eggs. Tomatoes, sweet peppers, onions and green onions - wash and cut thoroughly.

Salad Niçoise - preparation

We take a salad bowl; the one that expands towards the top is best. Place lettuce leaves on the bottom of the salad bowl, then onions, then peppers and tomatoes, and beans. We repeat the layers several times. Pour the dressing over the salad. Before serving the salad, you need to arrange the tuna on top. It is pre-disassembled into fibers, olives, anchovies and eggs are added. Then the Niçoise salad needs to be salted and peppered again, sprinkled with lemon juice and sprinkled with green onions.

Salad Niçoise is ready! Can be served.

Recipe from Yulia Vysotskaya

And now we will tell you how to prepare Niçoise salad from Julia Vysotskaya. You will need the following products:

For refueling:

Mustard
Olive oil
Grated garlic
Chopped basil
Honey
Wine or balsamic vinegar

For the Niçoise salad:

Lettuce leaves – 1 piece
Tomatoes – 4 pieces
Boiled quail egg – 8 pieces
Red onion – 3 pieces
Anchovies – 8 pieces
Bell pepper – 1 piece
Green beans – 200 grams
Potatoes cut into slices
Green olives – 2 tablespoons
Chilled tuna – 150 grams
Hard cheese – 15 grams
Lemon juice – 2 teaspoons

As in the previous method, we initially prepare the salad dressing. Mix mustard, olive oil, honey, vinegar, grated garlic, basil. The dressing should sit for about 20 minutes.

Next, heat the olive oil, add chopped garlic and beans. Next, if you like the beans to be soft, you need to fry them for about five minutes, if you want them to be crispy, you need to fry them for two minutes. Drizzle the beans with garlic oil and lemon juice, sprinkle with chopped parsley and remove from heat. Cool.

The marinated tuna must be fried over high heat for one minute on each side. Tuna is fried with salt, pepper and lemon juice in olive oil.

Let the eggs boil. At this time, wash and cut tomatoes, bell peppers, red and green onions.

When all the products are ready, you need to put them in a salad bowl. Lay lettuce leaves down, then arugula, basil, onion, potato wedges, peppers, tomatoes and beans. Next comes a layer of tuna.

Before serving, decorate the salad with eggs, olives, and anchovies. Pour dressing over salad and sprinkle with cheese. Salad ready!

Classic recipe

Salad Niçoise is a famous culinary recipe from the French city of Nice made from vegetables, boiled eggs, tuna and olive oil dressing.

Salad ingredients:

Salad – 1 piece
Tomatoes – 4 pieces
Eggs – 3 pieces
sweet onions - 3 pieces
anchovy fillet - 8 pieces
sweet red pepper – 0.5 pieces
green beans - 200 grams
olives – 2 tablespoons
tuna in oil – 150 grams
lemon juice – 2 teaspoons

Dressing ingredients

olive oil - 7 tablespoons
crushed garlic - 1 clove
chopped basil leaves - 7-8 leaves
wine vinegar - 1.5 teaspoons
salt, pepper to taste

Also, first we prepare the salad dressing so that it has time to brew. To do this, mix all the ingredients for the dressing.

Then we prepare the ingredients for the salad.

Boil the beans. Place in boiling salted water and cook for five minutes, drain the beans in a colander and rinse with cold water. Heat olive oil in a frying pan, add crushed garlic and beans, cook for a few minutes. If you want the beans to be crispy, then one minute, if you want them to be soft, then three minutes. Then sprinkle the beans with chopped parsley, remove from heat and cool. After the beans have cooled, pour olive oil and add wine vinegar. Instead of vinegar, you can use lemon juice.

We separate the salad by leaves, wash and dry. We chop up the large leaves and place them on the bottom of the salad bowl. Wash the tomatoes, then cut them. First, in half lengthwise, then each part into two or three pieces. We cut the red onion as desired. Rinse the olives to remove any juice and cut them in half. We also wash the bell pepper and cut it into thin strips. Boil the eggs, peel and cut into quarters. We wash the anchovies in cold water.

Place the ingredients in a salad bowl in layers. First lettuce, then onions, tomatoes, then beans and peppers. The layers need to be repeated several times.

Mix the dressing and pour it over the salad. Before serving the salad, mash the tuna with a fork, put it in a salad bowl, add eggs, anchovies and olives. Sprinkle with lemon juice and pepper.

Niçoise salad - video

Salad Niçoise is not only a cheap salad, but also nutritious. Moreover, preparation does not take much time. You can also watch the video on our website.

If you open several cookbooks, you will read in each of them different recipe"Niçoise"! Some cooks put boiled potatoes in it, sometimes even rice, but this is not a dogma. I followed those who do without such ingredients that “weigh down” the salad. But the presence of legumes is, perhaps, rather a rule. But you can choose legumes to your taste. I really love green beans, so that's why I used them.

As for the choice of tomatoes and eggs, be guided by your taste. Quail eggs and cherry tomatoes will look beautiful. On the other hand, the rich taste will suffer somewhat (I really like the latest culinary trend - using natural, simple ingredients where possible). And finally, tuna and anchovies. I used canned tuna in olive oil and also canned anchovies. Probably, in our latitudes you can do without anchovies altogether, but then the result will no longer be “Niçoise”, but your signature interpretation of the famous salad.

This salad is prepared very quickly because the ingredients are minimally processed. And we'll start with dressing (that's what they call salad dressing).

Pour 7 tablespoons of olive oil and 1.5 tablespoons of wine vinegar into a bowl. Now we add to them those components that will add a bouquet of taste and aroma to the future salad. I suggest using garlic (crush the peeled clove well and then finely chop), freshly ground pepper (I think a mixture of peppers is appropriate here), basil leaves (or other aromatic herbs of your choice). Add salt to the same sauce. Mix everything and set aside.

Now let's start cooking the beans. I used frozen beans, which I added to boiling salted water and simmered over low heat for about 5 minutes. To preserve the bright green color of the beans, you need to rinse them with cold water when they are ready. Therefore, I put the boiled beans in a colander and rinsed them with cold water.

It seems to me that a dish will be tasty when all its components are tasty. That's why I threw the boiled beans into the pan with 1 tbsp. olive oil and finely chopped garlic. And fried it for literally 1-2 minutes. Ready!

All that remains is to prepare the remaining ingredients: tomatoes and boiled eggs It is better to cut in the same way, for example, into quarters. If your olives are small, then it is not necessary to cut them at all, but if desired, you can cut them in half.

Let’s start “assembling” the salad. Place torn lettuce leaves on the bottom of the plate, on top of which are thin onion feathers and pour a little sauce over them. Then - beans, distributed throughout the dish, and again a little salad dressing. In the center there is a mound of canned tuna, previously mashed with a fork. Surrounded by slices of tomatoes and eggs. And - as a final touch - several anchovy fillets. Before using, be sure to taste the anchovies; if they are very salty, then soak them a little in cold water.

You can add a little sauce or freshly ground pepper to taste. Salad ready! I think it is very balanced, healthy, tasty and elegant. I think if you serve this salad with... festive table, Your guests will be pleasantly surprised: a piece of sunny France in your home.

Today we will prepare the popular French salad “Nicoise”, and, like all popular recipes, it has many cooking options.
Each restaurant has its own secret to preparing the dressing and an individual set of ingredients.

At first it may seem that the products included in this salad are incompatible, but the result is magnificent.

To prepare it we will need:

List of ingredients:

For the salad:

200 gr. canned tuna
leaf salad
200 gr. cherry tomatoes
1 sweet bell pepper
1 red onion
150 gr. green beans
10 quail eggs
pitted olives
1 clove of garlic
2 tbsp. olive oil

For refueling:

7 tbsp olive oil
2 cloves garlic
1 tbsp. white wine vinegar
1 tbsp. lemon juice
1 tsp mustard
1 tsp capers
4-5 anchovies
parsley
salt, sugar and pepper

For the salad
For refueling

French salad "Nicoise" with tuna - step-by-step recipe:

First, let's prepare the salad dressing. To do this, pour olive oil, white wine vinegar, lemon juice into a blender bowl, add mustard, add capers, anchovies, lightly chopped garlic and a small handful of parsley leaves.

Season lightly and add a little ground black pepper.

Grind all the products to a homogeneous sauce. Taste it, I was missing a little sugar, adjust the sauce to your taste.

Pour the dressing into a gravy boat and set aside for now.

We will serve the salad on a large platter, put lettuce leaves on it, you can use any leaf lettuce, I took a ready-made mix.

Place red sweet onion cut into very thin strips on top of the lettuce leaves; you can also use leeks, shallots or green onions.

Cut the sweet bell pepper, remove the seeds and cut into thin strips. Place the peppers on top of the onions.

Place the next layer of green beans. I have it frozen, I first boiled it in salted water for 5 minutes, rinsed it under running cold water and seasoned it with olive oil and chopped garlic.

Then cut the cherry tomatoes into 2 halves and place them on a plate on top of the beans. If you use regular tomatoes, then choose sweeter ones, that's why I took cherry ones.

In this salad I use quail eggs, although you can also use regular chicken eggs. It is necessary to boil the eggs in salted water for 3-4 minutes, cool, peel and cut in half.

Next we lay out the tuna, I use canned tuna in its own juice, break the fish into pieces and place it on a dish. You can take tuna in oil; if it is possible to use fresh fillet, then it must be fried in a grill pan and cut into thin slices.

All that remains is to pour the pre-prepared aromatic dressing over the salad.

Salad "Nicoise" with tuna is ready and it is best to serve it immediately. It turned out very beautiful, tasty and bright!

I wish everyone bon appetit!

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