In this post I show you my Salad Nicoise recipe. The well-known and popular French salad with tuna, beans, egg and onions is a classic summer salad and tastes great.
I remember a great summer evening at La Croisette in Cannes and a delicious Nicoise salad.
This is exactly how I have prepared this salad for you and I would be happy if you cook this recipe yourself. Step by step I show you every step with a picture and tell you my professional cooking tips for a perfect Salade Nicoise.
2. Salade Nicoise Jamie Oliver and what other Chefs tell about this salad
I found a salad nicoise at Jamie Oliver’s. He supposedly conjures this dish in 15 minutes, which is an impossibility. I like the idea of using freshly fried tuna.
In general, our star chefs tend to use fresh tuna (Poletto), kidney beans (Poletto) don’t fit so well in this French classic, but the beans are a good substitute if you want to go faster.
Johann Lafer is still using canned tuna for the classic recipe.
What do I take with me from the chefs show? I stick to the classic preparation and pay attention to the details.
3. The best Tuna for Salad Nicoise
When I was shopping for tuna I noticed that you can buy very high quality white tuna in a glass in the supermarket. Canned tuna is cheaper, but the tuna in the jar can be removed better and the tuna fillet manages to jump out of the packaging as a whole :-).
Following now the recipe for my Salade Nicoise. During the preparation you will find a photo for each step.
As a last tip I would like to recommend you quail eggs instead of chicken eggs as an addition to this salad. Especially when guests come, soft boiled quail eggs are a great thing and always go down well. The quail eggs cook I show elsewhere.
Bring a pot of water to the boil and season with salt. Clean the beans and remove the ends of the beans.
Blanch the cleaned beans in boiling water until al dente.
Let the beans cool well in cold water so that they remain green.
Lightly carve the tomatoes and prepare them for blanching.
Blanch the tomatoes in boiling water for 30-40 seconds, then remove from the water, cool under cold water and peel.
Cut the peeled tomatoes into quarters and place the core in a mixing bowl. Cut the tomato pulp into strips or cubes.
Peel the cucumbers, halve lengthwise, scrape out the seeds and juice with a spoon and add to the tomatoes in the mixing bowl.
Cut the prepared cucumbers into pieces, season gently with salt and pepper.
Add the seeds and juice of the cucumber with the tomato seeds and juice to the tomato parts in the mixing bowl.
Add the remaining dressing ingredients to the mixing bowl: Garlic clove, white wine vinegar, mustard, olive oil, salt, pepper and sugar.
Mix the salad with the Nicoise salad dressing.
Cook the eggs for 12 minutes, quench, peel, halve, quarter and prepare.
Open the tuna glass and carefully remove the tuna fillet. Prepare the tuna for serving. Also prepare the anchovies, olives and capers for later serving.
Prepare the parsley, cut the toast into cubes and fry in a pan with butter and thyme until crispy. Season the crispy bread cubes with salt and pepper. Pluck the lettuce, wash, spin and prepare. Cut the spring onions into thin, slanted slices or rings.
Marinate the beans, cucumber slices and lettuce in a bowl with the salad Nicoise dressing and serve.Serve the salad with quartered eggs and tuna. Decorate with anchovies, olives, tomato cubes, capers and spring onion. Finally decorate with parsley leaves and roasted bread cubes and serve.
7. Calories Salad Nicoise
Salad Nicoise Recipe
Amount Per Serving
Calories 382Calories from Fat 225
% Daily Value*
Total Fat 25g38%
Saturated Fat 8g40%
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Total Carbohydrates 17g6%
Dietary Fiber 5g20%
* Percent Daily Values are based on a 2000 calorie diet.
Servus!Ich bin Thomas und zeige Dir auf dieser Website tolle Kochrezepte zum selber kochen.Als Kochprofi begleite ich Dich gerne in der Küche und als Foodfotograf möchte ich Dir Lust auf gutes Essen machen.Gutes Gelingen & Guten Appetit!
Hello, this is Thomas, I’ll help you with the cooking.
I am Thomas and show you on this website great recipes to cook yourself.