How do you prepare Nicoise salad? Chef Barbieri tells us: It will become your favorite fresh and light summer dish.
L’Nice salad Typical dish from French Riviera It is based on raw vegetables, boiled eggs and tuna, very colorful, fresh and light for the summer to be prepared in just a few minutes.
Chef Bruno Barbieri joined in blog brunobarbieri.blog, His version of Nicoise salad is served with a delicious dressing that makes it even more special.
Nicoise salad is a unique dish that you can serve on its own or even as a dish Lucreston seasoning is delicious to take away for a quick packed lunch if you have to be away from home all day, but it’s also good to prepare as is A quick and light lunch or dinner On hot days when you really don’t want to start cooking.
Ingredients to prepare Nicoise salad
- 1 lettuce
- Homemade bread slices
- 200 grams of tuna in oil
- 100 grams of boiled green beans
- 1 boiled potato
- 1 yellow pepper
- 1 cucumber
- 5 datrini tomatoes
- 3 anchovy slices
- 2 boiled eggs
- Pitted Taggiasca olives, to taste
- 1 celery stalk
- 1 Tropea red onion
- Parsley to taste
- Caper powder to taste
- Lemon juice to taste
- Extra virgin olive oil as desired
- Salt to taste
- Pepper as needed
As does Chef Bruno Barbieri
To prepare Nicoise salad as if Chef Bruno BarbieriLet’s start fromGreen saladClean and wash it well. Take a bowl with high edges, chop the lettuce into small pieces and pour into it. Then we clean the file Pepper from threads and seeds And cut into thin slices. Then put it in a non-stick frying pan for a few minutes Drizzle of extra virgin olive oil.
in a pot Let’s boil potatoes Then we cut them into slices once they have cooled down, while in the same non-stick pan in which we fried the peppers, we put the slices Cut the homemade bread into cubes To make it toast on both sides. In the same saucepan where we used to boil potatoes, Let’s boil green beans Add plenty of salt and when done let it cool.
We got to this situation we just have to Boil hard-boiled eggsWait until it cools down and cut one into 4 parts. Now let’s drain the excess oil from the tuna and add it to the bowl with the salad, along with the Pitted Taggiasca olives, anchovies, sliced cucumbers, chopped parsley, caper powder, a drizzle of oil and lemon juice, cherry tomatoes halved, peppers, potatoes and onion rings.
Season everything with a drizzle of extra virgin olive oil and season with salt. Finally, Chef Barbieri advises us to season everything, and to make the Nicoise salad even more delicious, with A sauce made by emulsifying another hard-boiled egg, drizzling extra virgin olive oil, chopped parsley, lemon juice, caper powder and pepper.
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