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Nicoise fish salad with black olives and chicken eggs

Niçoise Fish Salad with Black Olives and Egg

A fish-and-vegetable salad from Nice—satisfying and light at the same time! It has a really interesting flavor thanks to the combination of tuna, anchovies, tomato, and lettuce. Unusual and light, it's perfect for breakfast!

Lisek

Recipe author

Nicoise fish salad with black olives and chicken eggs

Composition / ingredients

Servings:

Canned tuna

Anchovies

Black olives

0.5

Tomatoes (small)

Eggs

Potatoes

Lettuce (leaves)

Salt

Basil (dried)

Dijon mustard (level)

Olive oil

Garlic (cloves)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 10 g

Fats 25 % 5 g

Carbohydrates 25 % 5 g

99 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

Gather the ingredients. Take the anchovies and tuna out of their cans (mine came flaked in jars), drain the olives, rinse the lettuce and tomatoes, and peel the garlic.
Step 2:

Tear the lettuce by hand and arrange it on a plate, then top with the anchovies and tuna.
Step 3:

Cut the boiled potato and add it to the plate with the rest of the ingredients.
Step 4:

Cut the tomatoes and add them to the salad.
Step 5:

Slice the hard-boiled eggs.
Step 6:

Cut the olives however you like—into rings, halves, lengthwise into quarters, and so on. Arrange them in the center of the salad.
Step 7:

Make the dressing. Press the garlic through a garlic press. Stir the mustard and garlic into the olive oil, mix well, and drizzle it evenly over all the ingredients on the plate (or serve the dressing on the side).
Step 8:

Add a little salt and sprinkle with dried basil. The dish is ready to serve!
Step 9:

Enjoy!

This French salad long ago spread far beyond its homeland and is now known all over the world. It stands alongside Olivier, Caesar, and Greek salads, so there are countless variations on it. This recipe captures the core "essence" of the dish—anchovies, tomatoes, and lettuce, which no Niçoise recipe can do without.