Niçoise Layered Salad
⏳ Time
30 minutes
🥕 Ingredients
17
🍽️ Servings
6
Description
Niçoise Layered Salad
Ingredients
- Green Butter - 1 bunch
- Tomatoes - 2 pieces
- Chocolate eggs - 2 pieces
- Anchovy fillet - 8 pieces
- Red Long Chili Peppers - 1.8 oz
- Pitted olives - 2 tablespoons
- Canned Mackerel in Oil - 5.3 oz
- Chinese green beans - 7.1 oz
- Meyer Lemon Juice - 2 teaspoons
- Garlic - 2 cloves
- Parsley - to taste
- Scallions - to taste
- Olive Oil - 8 tablespoons
- Fresh basil leaves - 8 pieces
- Malt Vinegar - 2 teaspoons
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
For the dressing, mix all the ingredients in a bowl and let it steep while preparing the salad.
Step 2
Boil the green beans in a large pot of salted water for about 5 minutes, drain and rinse with cold water to keep them crisp and vibrant. Heat 2 tablespoons of olive oil, add crushed garlic, then add the green beans. Cook for a couple of minutes until tender, sprinkle with parsley, drizzle with lemon juice, remove from heat, and let cool completely.
Step 3
Wash and dry the lettuce leaves, tear them into a bowl. Cut the tomatoes in half lengthwise, then each half into 2 or 3 pieces. Boil the eggs, chop the green onion, and slice the sweet pepper thinly.
Step 4
Peel the eggs and cut them into quarters. If the anchovies are very salty, rinse or soak them.
Step 5
In a salad bowl, layer the lettuce, onion, tomatoes, green beans, and pepper. Repeat the layers several times.
Step 6
Before serving, top the salad with tuna, eggs, olives, and anchovies.
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