Niçoise salad

 Niçoise salad

A mix of flavorful and colorful ingredients come together in this recipe with an unmistakable name and flavor. This is the niçoise salad, a rich single dish ideal for an appetizing summer lunch.

• INGREDIENTS
• 300 g of tuna in oil
• 15 taggiasca olives
• 150 g of green beans
• 5-6 anchovy fillets
• 2 auburn tomatoes
• 2 hard-boiled eggs
• 1 head of lettuce
• 1 cucumber
• 1 yellow bell pepper
• 1 celery heart
• 2 tablespoons of white wine vinegar
• ½ a red onion from Tropea
• 4-5 tablespoons of extra virgin olive oil
• salt

The recipe of salad niçoise, as its name suggests, is a specialty of the French Riviera, and in particular of the city of Nice, known all over the world. It is made of many ingredients of different colors and consistencies which make it a rich and tasty dish.

After a day at the beach, for a lunch at the office or a quick dinner, salads of this type are the best solution to bring to the table in a few minutes a dish that is appreciated for the speed of preparation (this is prepared in less than half an hour), for the freshness and for being appetizing and satisfying at the same time.

If you are also fans of the genre, try also the spicy fish salad, an unusual idea to use the sea bass, the summer chicken salad, with boiled potatoes, onions and olives, and the tasty salad with grilled chicken, with tomatoes, olives, cucumbers and red onion.

And if you still haven't found inspiration, also check out the 23 healthy and light summer recipes to fight the great heat.

Start preparing the niçoise salad by cutting the onion into rounds and soaking it in cold water for 30 minutes. Spike the green beans and cook them in boiling salted water for 7-8 minutes. Clean the lettuce, chop it and put it in a salad bowl. Add the tomatoes cut into wedges.

Add the beans cut into smaller pieces. Cut the bell bell pepper into julienne, removing the stalk, seeds and white filaments inside, then add it to the other ingredients in the salad bowl.

Also add the drained onions and the peeled cucumber cut into wedges. Then add the celery cut into chunks, the drained tuna, the hard-boiled eggs cut into wedges and the olives.

Finish the salad with the chopped anchovy fillets. Dress it with an emulsion prepared with vinegar, oil and a pinch of salt and mix well. The niçoise salad is ready to be enjoyed.