Salad Nicoise

Salad Nicoise

This is a classic salad from France. This salad traditionally is served without lettuce. It is served with thin French green beans and potatoes. You can add anchovy fillets to the salad if you like them.

Serves 4 – 6

Preparation time 15 – 20 minutes

Cook time 30 minutes

Ingredients

  • 9 Mediterranean baby potatoes
  • 4 large eggs
  • 200 g thin French green beans
  • 400 g baby Rosa tomatoes, halved
  • 2 x 170 g tins tuna, drained
  • 100 g black olives of your choice
  • 1 red onion, thinly sliced in rings
  • 15 ml – 20 ml capers

Dressing

Ingredients

  • 100 ml olive oil*
  • 60 ml lemon juice*
  • 20 ml Dijon mustard*
  • 1 clove of garlic, finely crushed*
  • salt and freshly grounded black pepper


Place potatoes in a saucepan and cover with water. Bring to the boil and boil to just soft. The time will depend on how big your potatoes is. Let it cool and peel. Boil eggs to medium soft – see how to. Place French beans in bowl and cover with boiling water. Let it stand for 10 minutes. Drain and let it cool.  Arrange French beans, potatoes, tomatoes, tuna, olives, onion and capers on a platter. Halve eggs and arrange on top. Dressing Mix all ingredients well. Pour over salad and serve immediately.

NICOISE SLAAI
Dis ‘n klassieke Franse slaai. Die slaai word tradisioneel sonder blaarslaai voorgesit. Dun groen Franse groenbone en klein baba aartappeltjies is ‘n moet in die slaai. Ansjovis-filette kan ook gebruik word, as jy daarvan hou.

Genoeg vir 4 – 6

Voorbereidings tyd 15 – 20 minute

Kook tyd 30 minute

Bestanddele

  • 9 Mediterreense baba aartappels
  • 4 eiers, medium gekook
  • 200 g dun groen Franse bone
  • 400 g baba Rosa tamaties, gehalveer
  • 2 x 170 g blikke tuna, gedreineer
  • 100 g swart olywe van jou keuse
  • 1 rooi ui, gesny in dun ringe
  • 15 – 20 ml kappertjie sade

Slaaisous

Bestanddele

  • 100 ml olyfolie
  • 60 ml suurlemoensap
  • 20 ml Dijon mosterd
  • 1 knoffelhuisie, fyngekap
  • sout en varsgemaalde swartpeper

 

Plaas aartappeltjies in kastrol. Bedek met water en bring tot kookpunt en kook tot sag. Dreineer in vergietes en laat afkoel. Skil aartappeltjies en sny in skywe. Kook eiers tot medium sag – sien how to. Plaas groen bone in bakkie en bedek met kookwater. Laat staan vir 10 minute, dreineer en laat afkoel. Rangskik bone, aartappels, tamaties, tuna, uie en kappertjies op opdienbord. Skil eiers en halveer. Rangskik eiers bo-op. Slaaisous Meng al die bestanddele goed saam en sprinkel oor slaai. Sit dadelik voor.

 

 

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