Classic Nicoise salad with tuna anchovies and quail eggs

Step-by-step cooking

1. Step 1:

   

   How to make a classic Nicoise salad with tuna and anchovies? Boil the new potatoes in a uniform until tender. For Nicoise, I take very young tubers, the so-called "baby potatoes". It cooks very quickly: 15 minutes after boiling the water. But medium-sized tubers are also suitable. Fill the finished tubers with cold water so that the peel leaves better. Set aside for a while.

2. Step 2:

   

   Blanch the beans in boiling water for about 10 minutes until tender.

3. Step 3:

   

   Then flip it into a colander and pour cold filtered water over it. This way the heat treatment process will stop faster.

4. Step 4:

   

   Boil the quail eggs separately. After boiling the water, the eggs will be ready in 5 minutes. Immediately fill them with ice water to clean them better.

5. Step 5:

   

   For nicoise, a salad is traditionally used "Romano" or "Romaine". It has dense sweet leaves. Separate each leaf from the head and rinse under running water. Shake the leaves and discard them in a colander: the water should drain completely.

6. Step 6:

   

   Peel and slice the cooled potatoes and eggs. Potatoes in quarters, eggs in half.

8. Step 7:

   

   Cherry tomatoes and pitted olives cut in half, red onion rings.

9. Step 8:

   

   Place the coarsely chopped lettuce leaves on the plates, with the beans on top.

10. Step 9:

    

    Put canned tuna in its own juice in the center. Eggs and potatoes are symmetrically on the sides.

11. Step 10:

    

    Followed by onions, tomatoes and olives. It remains to prepare the sauce.

12. Step 11:

    

    For the sauce, mix olive oil, balsamic vinegar, Dijon mustard and anchovy fillets with an immersion blender.

13. Step 12:

    

    Halves of fillet for two servings are quite enough for me. But you adjust to taste. With an immersion blender, the anchovy bones in the sauce will not be felt at all.