Classic Niçoise Salad
An elegant and hearty salad originating from Nice, combining seafood protein with fresh and cooked vegetables for a complete and balanced meal.
40 min
Medium
Francesa
2 servings
The story behind
The Niçoise salad is an icon of Provençal cuisine. As seen in the image **Ensalada Niçoise Clásica.png**, this version stands out with abundant chunks of tuna and anchovy fillets on a bed of mixed greens. It is complemented by hard-boiled eggs, juicy tomatoes, tender green beans, green bell pepper, and olives, all presented artisanally in a white bowl with a gold rim.
Instructions
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1Boil the green beans in salted water for 4-5 minutes until tender-crisp; shock in cold water to preserve the color.
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2Create a generous base of mixed greens in an elegant bowl.
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3Distribute the tomatoes, green bell pepper, and green beans over the lettuce.
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4Place the tuna chunks in the center and arrange the anchovy fillets on top.
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5Position the egg quarters and olives around the bowl, following the style of the **Ensalada Niçoise Clásica.png** photo.
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6Dress with a classic Dijon vinaigrette just before serving.
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