OTHER LANGUAGES: deGerman

Salad Nicoise Recipe
Salade Nicoise recipe by professional chef Thomas Sixt with the most important tips from France and star chef ideas for the perfect salad Nicoise. All information here!
Servings Prep Time
4Portions 30Minutes
Cook Time Passive Time
15Minutes 0Minutes
Servings Prep Time
4Portions 30Minutes
Cook Time Passive Time
15Minutes 0Minutes
Ingredients
Salad Ingredients for Salad Nicoise
  • 150g junge grüne Bohnen
  • 1/2TSP saltI use Himalayan salt!
  • 1TBSP olive oil
  • 4pc tomatoes
  • 4pc eggs
  • 1/2pc cucumberI like to use small cucumbers!
  • 200g Tuna in oilI use tuna from the glass
  • 50g Sardines in oil
  • 20pc black oliveswithout stone
  • 1 – 2pc small capers
  • 120g Mixed leaf salade.g. lettuce, frisèe, radicchio,
Salad dressing Ingredients for Salad Nicoise
  • 1/2pc clove of garlic
  • 3TBSP white wine vinegar
  • 1TSP Dijon-mustard
  • 2TBSP olive oil
  • 4Pinches salt
  • 3Pinches black pepper
  • 4Pinches brown can sugar
Supplements and decoration
  • 3Slices toast bread
  • 40g Butter
  • 1/2TSP thyme
  • 4pc parsley
  • 4pc spring onions
Instructions
  1. Bring a pot of water to the boil and season with salt. Clean the beans and remove the ends of the beans.
  2. Blanch the cleaned beans in boiling water until al dente.
  3. Let the beans cool well in cold water so that they remain green.
  4. Lightly carve the tomatoes and prepare them for blanching.
  5. Blanch the tomatoes in boiling water for 30-40 seconds, then remove from the water, cool under cold water and peel.
  6. Cut the peeled tomatoes into quarters and place the core in a mixing bowl. Cut the tomato pulp into strips or cubes.
  7. Peel the cucumbers, halve lengthwise, scrape out the seeds and juice with a spoon and add to the tomatoes in the mixing bowl.
  8. Cut the prepared cucumbers into pieces, season gently with salt and pepper.
  9. Add the seeds and juice of the cucumber with the tomato seeds and juice to the tomato parts in the mixing bowl.
  10. Add the remaining dressing ingredients to the mixing bowl: Garlic clove, white wine vinegar, mustard, olive oil, salt, pepper and sugar.
  11. Mix the salad with the Nicoise salad dressing.
  12. Cook the eggs for 12 minutes, quench, peel, halve, quarter and prepare.
  13. 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.
  14. 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.
  15. 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.
Recipe Notes

7. Calories Salad Nicoise

Nutrition Facts
Salad Nicoise Recipe
Amount Per Serving
Calories 382 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 8g 40%
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 223mg 74%
Sodium 1478mg 62%
Potassium 536mg 15%
Total Carbohydrates 17g 6%
Dietary Fiber 5g 20%
Sugars 4g
Protein 25g 50%
Vitamin A 68%
Vitamin C 32%
Calcium 15%
Iron 25%
* Percent Daily Values are based on a 2000 calorie diet.

8. Other recipes with tuna

Tuna steak with vegetables – Low Carb
Tuna salad with spinach and apple – Low Carb
Tuna Salad with Romana Salad, Tomatoes, Avocado and Egg
Tuna noodles with garlic, parsley and peperoncino
Spaghetti with tuna and asparagus
Pasta salad with tuna with vegan and vegetarian variation
Tuna Pasta with Basil and Tomatoes
Tuna Pizza
Vitello Tonnato
Tuna spread with herbs and vegetables

OTHER LANGUAGES: deGerman