Niçoise Salad with Anchovies

Salads | French cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

This salad can and should include tuna. With tuna, the salad is more nutritious and serves as a standalone dish.

Ingredients

Arugula - 1 bunch
Tomatoes - 2 pieces
Chocolate eggs - 2 pieces
Spanish onions - 1 piece
Anchovy fillet - 8 pieces
Orange Bell Peppers - ½ piece
Chinese green beans - 7.1 oz
Pitted olives - 20 pieces
Garlic - to taste
Parsley - 1 bunch
Basil - 1 bunch
Salt - to taste

Step by Step guide

Step 1

Wash all the vegetables and herbs, and dry them. Prepare the salad dressing in advance so it can infuse well. Mix olive oil with vinegar. Crush a clove of garlic and finely chop the basil leaves. Add them to the oil, season with salt and pepper. Set the prepared dressing aside.

Step 2

In boiling salted water, cook the green beans for about five minutes. Drain the beans in a colander and rinse them with cold water. This will help the beans retain their beautiful green color and stay crisp.

Step 3

Trim the ends of the green beans. Heat 2 tablespoons of olive oil, add the crushed garlic clove. Immediately add the green beans to the pan and sauté for about two to three minutes. While the beans are cooking, finely chop the parsley. Sprinkle the cooked beans with parsley and drizzle with lemon juice.

Step 4

Gently mix and set aside to cool. Take two plates, place arugula (or torn lettuce) at the bottom of each, then add the onion sliced into half-rings, followed by the tomatoes, and finally the green beans. Top the beans with a quarter of the bell pepper, sliced into thin strips lengthwise. Layer the tomatoes on top of the pepper.

Step 5

Carefully mix everything with a fork, drizzle with the dressing, and mix gently and thoroughly. Season with salt and pepper if needed. Before serving, cut the eggs into quarters and place them on top of the salad. Arrange the olives, pitted olives, and anchovies (4 pieces each). Drizzle with lemon juice and serve.