Salads are always sought after in the summer season, but I often prepare them even when it’s cold because when you want to stay a bit “light”, they’re ideal for a flat stomach. This one isn’t so light, but it’s cheerful and, consumed as a single dish, it’s ideal. If you want to join me in the kitchen, let’s prepare a beautiful Fresh and Tasty Niçoise Salad.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 lettuce
- 2 bell peppers (small)
- 1 Tropea red onion
- 2 eggs (medium)
- 1 cucumber
- 2 salad tomatoes
- 2 potatoes
- 3.5 oz green beans
- 4.2 oz canned tuna in oil
- 10 Taggiasca olives (pitted)
- 5 anchovies in oil
- 2 pinches dried oregano
- 1 tbsp tbsp extra virgin olive oil
- 2 tsp tsp balsamic vinegar
- 0.07 oz fine salt
Tools
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- Kitchen Scale
- Cutting Board
- Pressure Cooker
- Steamer Basket
Steps
To prepare the Niçoise salad, start by cooking the potatoes with their skins on. Continue by cleaning the green beans, removing the tips, and trying to remove the string. Boil the green beans in water or, as I do, steam them with the pressure cooker. Hard-boil the eggs in cold water (with a pinch of salt) for 9 minutes. This is the portion of ingredients that needs cooking.
Peel the cucumber, slice it thinly, and salt it so it releases its excess moisture.
In a large bowl, place the pitted Taggiasca olives, chopped anchovy fillets, tomatoes cut into wedges, cucumber, onion sliced into rings, tuna drained of oil, lettuce leaves (washed and torn by hand, not with a knife), julienned bell peppers, sliced hard-boiled eggs, and diced potatoes. Dress with extra virgin olive oil, balsamic vinegar, salt, and oregano. Mix well, and the fresh and tasty Niçoise salad is ready to serve.
