A delicious nicoise salad recipe reminds me of hot summer evenings at the Côte d’Azur, France. That’s where this salad comes from: Nice! It is served cold and therefore perfect to prepare some time in advance. I even cooked the eggs the day before! Lettuce, tomatoes, canned tuna, blanched green beans… So simple and yet so freaking delish!
Some nicoise salad recipes contain other ingredients such as cooked potatoes or iceberg and romaine lettuce instead of the corn salad I used. Do whatever you want but at least include tuna, eggs, olives and tomatoes! The best companion for this salad is a cool rosé wine (hey, a chilled beer also works).
Ingredients for 2 persons
Rinse the green beans and drain on a clean kitchen towel. Bring a
large pan of salted water to a boil and blanch the beans in it for 4
minutes until they are softer but still crunchy to the bite.
them immediately under cold running tap water and put them aside to
drain. Transfer the olive oil, white wine vinegar, chopped onion and fresh parsley to a bowl. Season with a little pinch of pepper and salt to taste and stir well.
Put the vinaigrette aside until later. Drain the tuna.
Peel the boiled eggs and cut them into wedges. Slice the tomato.
Put the corn salad and blanched green beans in a salad bowl. Sprinkle with the vinaigrette and toss well to combine. Transfer this onto plates. Top the green salad with the boiled egg, tomatoes, anchovy filets, black olives and canned tuna. Serve cold.