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by: Max M Rasmussen
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public

Nicoise salad (nicoise: olive species) - salad with tuna, olives, tomato, potato og eggs

Nicoise is one of the great classics that you can still order at cafes and restaurants around the world. A real lunch salad that satiates very well. Nicoise is also an olive variety.

Nicoise salad - Max M Rasmussen

Nicoise Salad (Nicoise: black olives)

  • 4-8 (depending on size) potatoes in slices, small, cooked
  • 4 eggs, hard boiled, in wedges.
  • 7 oz (200 g) green beans, cooked, in 1 inch (2.5 cm) pieces (canned is fine)
  • 4 tomatoes in wedges , deseeded
  • 1 small onion in thin slices
  • 3½ oz (100 g) of olives,  Nicoise, or other black sort
  • 7 oz - 15 oz (200 g - 400 g) tuna, cooked (typically from canned oil)
  • 1½ oz - 3½ oz (50 g - 100 g) small pieces of anchovy
  • ½ cup (1 dl) vinaigrette with a little mustard and mild herbs (eg parsley, chives, estragon, carrots)

Directions

Boil the potatoes and eggs. Boil the beans about 5 minutes if they are not out of a can. Let it cool off.

Cut. Serve. Dress.

Notes

Vinaigrette : dressing made with 1 part vinegar / 3 parts oil. You can use lemon instead of vinegar. Salt and pepper. Use plenty of salt.

Potatoes : Use the finest and most waxy sort you can find. As a rule, the small varieties used for caramelized potatoes or asparagus potatoes.


Ok it IS a lot of ingredients, but it satiates - Max M Rasmussen
Ingredients cooked and sliced - Max M Rasmussen
4 café classics with tuna ready for serving - Max M Rasmussen