Simple Salad Niçoise
ID: ebd242ce...
A classic, vibrant, and incredibly fresh French salad originating from the city of Nice. Packed with raw vegetables, hard-boiled eggs, savory anchovies, and black olives, this dish requires absolutely no cooking (except boiling the eggs) and relies entirely on fresh assembly.
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🍳 Cooking Flow
Slice and prep all the vegetables, placing the sliced artichokes in lemon water to stop browning. → Cut the hard-boiled eggs into wedges. → Rub a halved garlic clove over the serving plate to coat it with flavor. → Artfully arrange the vegetables, eggs, anchovies, and olives on the plate. → Scatter fresh basil on top and finish with a drizzle of extra virgin olive oil.
Cooking Steps
Brief Cooking Order
Slice and prep all the vegetables, placing the sliced artichokes in lemon water to stop browning. → Cut the hard-boiled eggs into wedges. → Rub a halved garlic clove over the serving plate to coat it with flavor. → Artfully arrange the vegetables, eggs, anchovies, and olives on the plate. → Scatter fresh basil on top and finish with a drizzle of extra virgin olive oil.
Introduction
A classic, vibrant, and incredibly fresh French salad originating from the city of Nice. Packed with raw vegetables, hard-boiled eggs, savory anchovies, and black olives, this dish requires absolutely no cooking (except boiling the eggs) and relies entirely on fresh assembly.
Step 1
Slice the medium tomatoes into wedges and lay them on a sheet of kitchen paper to drain excess water.
Step 2
Cut off the top and bottom of the green bell pepper, remove the seeds, and slice the remaining body into thin rings.
Step 3
Thinly slice the radishes and set them aside.
Step 4
Peel and cut the hard-boiled eggs (cooked for 10 minutes) into halves and quarters.
Step 5
Remove the ends of the spring onions and slice them thinly.
Ingredients List
Important Notes
Draining tomatoes on paper towels is crucial to ensure the salad doesn't get watery.
Only use very young, small baby artichokes; mature ones are too tough and fibrous to eat raw.
Rubbing garlic on the plate gives a gentle garlic fragrance without the harshness of raw chopped garlic.
No vinegar or salt is needed in a traditional Niçoise salad: the acidity comes from the tomatoes, and the saltiness comes from the anchovies and olives.
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