There are many versions of this wonderful Salade Niçoise sometimes called Provençal salad or Salade Nice. It is a lovely refreshing salad ideal for a starter, a light summer lunch with crispy bread or just as a snack with drinks for entertaining.
This recipe suggests to start with the heart of a lettuce, which is often the tastiest and sweetest part of the lettuce.
All the vegetables should be fresh and sliced uni-formally to suit the rest of the dish.
The goodness of the vegetables full of vitamins and minerals, along with the proteins from the tuna and eggs form a complete nutritious meal.
You can add any vegetable you like that will bring you joy!
Ingredients:
- Vinaigrette Dressing (Dressing recipe here)
- 1 crisp lettuce heart
- 1 cup (8oz) cooked French beans
- ½ cup (4oz) tuna
- ¼ cup (2oz) small black olives
- A few stuffed green olives (optional)
- Thin strips of de-seeded green pepper
- 8 anchovy fillets
- A few thin onion rings (optional)
- 1½ cup (12oz) firm tomatoes, quartered
- 2 hard-boiled eggs, quartered
Instructions:
- Hard boil the eggs ahead of time to give them a chance to cool down. (Warm eggs and lettuce do not go together well. ;-))
- Place half the vinaigrette dressing in a shallow bowl and in this toss, the lettuce leaves together with the beans.
- Arrange small pieces of the tuna along with the other ingredients, black and green olives, peppers, anchovy fillets, and onions on the top of the lettuce.
- Place the tomatoes and hard-boiled eggs on the top around the bowl.
- Sprinkle with the remainder of the vinaigrette dressing.
Salade de Poulet aux Amandes
