Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the necessary ingredients. We will take anchovies and tuna out of jars (I had these canned food in crushed form in jars), drain the liquid from the olives, wash the salad leaves and tomatoes, peel the garlic.
Step 2:
We tear the salad leaves with our hands and put them on a plate, anchovies and tuna on top.
Step 3:
Cut the boiled potatoes, put them in a plate with the rest of the ingredients.
Step 4:
Cut tomatoes - add to salad.
Step 5:
Slice boiled chicken eggs.
Step 6:
Cut olives in any shape - rings, halves, lengthwise into 4 parts, etc. Spread in the center of the salad.
Step 7:
Preparing salad dressing. Garlic is squeezed out through a press. Add mustard and garlic to the olive oil, mix thoroughly, add to the salad, evenly watering all the ingredients in the plate (you can serve the dressing separately).
Step 8:
A little salt and sprinkle with dried basil. The dish is ready to serve!
Step 9:
Bon appetit!
This French salad has long gone beyond its homeland and is widely known all over the world. It is on a par with Olivier, Caesar and Greek salads, so there are currently many variations of its preparation. This recipe reflects the main "essence" of this French dish - anchovies, tomatoes and salad leaves, without which no recipe "Nicoise" can do.
Calorie content of the products possible in the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Tomatoes - 23 kcal/100g
- Atlantic anchovies, canned - 135 kcal/100g
- Garlic - 143 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Olives - 166 kcal/100g
- Leafy salad - 14 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Chicken egg - 80 kcal/100g
- Dijon mustard - 143 kcal/100g
- Canned tuna in its own juice - 96 kcal/100g
