Written by: Hamza Asif
Total Time: 45 mint
If we had to talk about a salad of incredible freshness, with history and, in addition, great for its composition of ingredients and variety of flavors, surely we should refer to the great classic of the world of salads: the Nicoise, without a place to doubts, a light dish ideal for lunch or some of our dinners
With roots in the great city of Nice, the Nicoise salad is a classic of French cuisine that, in my opinion, has endured and will persist over time.
The Niçoise salad, sometimes also called Salade Niçoise or Insalata gizzard, is a type of salad famous worldwide that comes from the Cote D’Azur region of France and was originally conceived in the city of Nice.
The salad or “salade” is mounted on a flat plate or disk and is a combination of various elements in a bed of vegetables, which became popular in the Montpelier Region in the 1880s.
Vegetables, such as tomatoes, red peppers, onions or lettuce, are prepared individually and then combined with other ingredients such as cooked potatoes or beans, as well as boiled egg wedges, tuna in oil and olives.
The salad is served with the traditional Dijon vinaigrette.
The original version of the salad did not include red peppers or onions and was made with artichoke hearts, never with potatoes.
According to legends, there are those who say that the famous choreographer Balanchine may have influenced the creation of this dish during his stay in Monte Carlo, while others claim that it is a Provencal dish.
The salad became famous in North America by chef Julia Child.
The Salade Niçoise and its ingredients are highly debated, including the use of lettuce, which varies according to where it is prepared
- 2 oz green beans
- 3 oz white potato
- 2 radishes
- 5 grape tomatoes
- 2 lettuce leaves
- 1 egg
- 4 oz tuna
- 1 tsp white vinegar
- 1 tsp mustard
- salat and black pepper
- how to cook
- cut the green beans into small pieces and boiled in salted water
- cut the potato in small pieces and boil in salted water
- Radishes, grape tomatoes, and lettuce leaves cut it into small pieces
- boiled egg
- in a try separate the lettuce leaves, grapes tomatoes, radishes, potato, green beans, egg, and tuna.
- and separate the mix mixture of salat, black pepper, white vinegar and mustered and dressing table salt.
- Finally our recipe complete
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|Servings per container: 1|
|Amount per servings|
|Calories fat 160g|
|% daily value||% daily value|
|Total fat 5g||17%|
|Saturated fat 1g||13%|
|Trans fat 0g|
|Total carbohydrate 20g||8%|
|Dietary fiber 6g||12%|