In search of new tasty, but not heavy dishes, housewives sometimes search through tons of literature. And they do not always find what they want, because culinary has gained so many goodies over the centuries of the existence of mankind that it is easy to accidentally miss something interesting. Those wishing to update their menu are advised to turn to French cuisine and prepare Nicoise salad. The classic recipe went for a walk around the world, not only because it makes it possible to prepare a delicious dish, but also because it strikingly combines lightness and satiety.
A few clarifications
The name of the salad accurately indicates its origin - for connoisseurs of the French language. A dish from sunny Nice glorified the city no less than the famous beaches. Despite the popularity that Nicoise salad acquired, its classic recipe does not exist in a single copy. We can say that almost any option served on the table is recognized as traditional. It is well established that the salad originally included fish, tomatoes, olives and garlic. But this is hardly the first recipe, since tomatoes were widely used in France only in the 18th century.
Not only that, although they often cook Nicoise with tuna, the classic recipe indicates anchovies. At the same time, most modern chefs are still inclined to consider tuna as a tradition. In relation to it, the version in which the fish is grilled, so that the middle of the slice remains pink, is considered the most successful.
Having such a huge variety of modifications of the dish, it is easy to get confused. We selected the most successful and closest to the primary (presumably) options.
Salad dressing
What do all the chefs who prepared "Nicoise" agree: the classic recipe necessarily involves the use of a special dressing. For her, pure, unflavored olive oil, Dijon mustard, pepper and salt and balsamic vinegar are thoroughly mixed . This will be the basis; then you can already experiment with herbs. The most successful oregano, basil, sage, thyme, tarragon, rosemary in the sauce for Nicoise are, in general, those that are usually referred to as Provencal. Often, fresh lemon juice is added to the sauce; it is permissible to replace balsamic wine vinegar, but the principle of the base must be maintained.
The simplest Nicoise classic: recipe with photo
Small tomatoes (4 pieces), a large cucumber and four steep eggs crumble into large slices. Red and yellow bell peppers are cut into strips, a 100-gram jar of black olives is cut into circles, tuna in its own juice is optional. Two feathers of green onions and a sprig of basil are crushed, all components are combined and seasoned with olive oil and balsamic vinegar.
Most popular option
Most culinary specialists do not agree to consider the modest dish described above to be real. In its modern form, it is usually made more complex, and only then is it recognized as a natural Nicoise salad. The classic recipe will be as follows step by step.
- A small salad of onion is cut with transparent half rings, sprinkled with wine vinegar and left to marinate.
- 100 grams of asparagus bean is cooked for no longer than three minutes and (to preserve color) is doused with cold water.
- 8 quail eggs are boiled and cut in halves. If you replaced them with two chicken - 6-8 parts along.
- Tuna (standard jar) is disassembled into pieces by hand.
- 8 cherry cut in halves.
- A dozen anchovies are cleaned and spread on a filet.
Preparatory work is completed. Now the plates are laid out with lettuce leaves, and “Nicoise” itself is laid out on them: tuna with pressed onions - beans - anchovies with eggs - tomatoes and whole olives. Everything is spilled with a classic dressing - and on the table.
Chicken Nicoise
There are people who are indifferent to fish. There are those who frankly do not like her in any form. The kings of cooking take into account the needs of all gourmets, so there is also a French meat salad "Nicoise". The classic recipe allows you to use only chicken and, frankly, he is right: with any other meat, the dish turns out to be rough and heavy. The fillet is boiled, cooked and cut into medium pieces or manually disassembled into fibers. A quarter kilo of green beans is cooked in chicken stock. Now a little subtlety. When the chicken “Nicoise” is being prepared, the classic recipe is somewhat modified: four eggs should not be steep, but boiled “in a bag” - this will make the dish more tender and juicy. They are cut along in half, cherry tomatoes are also processed, and olives are cut into circles. For refueling, 3 tablespoons of olive oil, a spoon of lemon juice (it is here instead of vinegar), two tablespoons of grain or Dijon mustard and two crushed garlic cloves are combined. The sauce should be a little infused. For a salad, a handful of arugula, beans and tomatoes are first combined. They are watered with half the dressing, mixed and put in a salad bowl. Chicken, olives and eggs are placed on top and the rest of the sauce is added.
Option with poached egg
And here is another Nicoise salad with tuna. The classic recipe becomes even more classic, as one of the main ingredients is prepared purely in French. To begin with, a tuna steak is breaded in sesame seeds and fried - very quickly, for a minute from each side. The next step is to create a poached egg. The classic way is to salt the boiling water, pour a spoonful of vinegar into it, twist a funnel in the center of the saucepan and carefully beat a fresh egg into it. It should cook for a minute or two, until the protein seizes. For insecure chefs, another technique can be proposed: break the egg into a ladle and dip boiling water on it prepared in the manner described above.
It remains to assemble the Nisoise. The salad is torn (you can take a little different things), tuna is cut into it, boiled green beans and coarsely grated carrots are poured. A few anchovies and a clove of garlic are minced for dressing; they are mixed with pepper in olive oil, combined with wine vinegar and anchovy juice. Sauce is poured over products in a plate, poached is laid out on top, and halves of cherry and olives are placed on its sides. You can enjoy it!
Flying is allowed!
When Nicoise salad is started, the classic recipe is very flexible and tolerant. Firstly, with regard to fish. It is not always possible to buy tuna or anchovies. It doesn’t matter - any spicy fish is suitable. For example, sprat, hamsa or capelin. Secondly, among many classics there are recipes with potatoes - and they are recognized by the French. Thirdly, you can experiment with any fresh vegetables, complementing the prescribed list. In a word, each culinary specialist can create his own Nissoise, and it will turn out to be quite classic as a result.