Recipe Classic nicoise salad : Practical and Delicious

Recipe Classic nicoise salad : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Classic nicoise salad. You are currently reading Recipe Classic nicoise salad : Practical and Delicious. This recipe is the creation of the chef Sarah Hobbs. Recipe Classic nicoise salad requires 05m, cook 20m and serve 4. Caution: allergy Contains fish and egg.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Create this vintage French salad with its delicious mix of potato, egg and olives.

Ingredients:

12 Ingredients

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  4 eggs
  
  
  


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  100g new potatoes
  
  
  


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  100g green beans, trimmed, halved
  
  
  


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  2 tbsp red wine vinegar
  
  
  


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  1 tsp Dijon mustard
  
  
  


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  2 garlic cloves, finely
  
  
  


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  Pinch of caster sugar
  
  
  


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  100ml extra virgin olive oil
  
  
  


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  2 baby cos lettuces, leaves separated
  
  
  


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  6 anchovy fillets, halved lengthways
  
  
  


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  12 nicoise or other small black olives
  
  
  


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  1/4 cup chopped flat-leaf parsley
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Place eggs in a small pan of cold water and bring to the boil. Cook for 4-5 minutes, then plunge immediately into iced water and leave to cool.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, place potatoes in a pan of cold salted water and bring to the boil. Simmer for 10 minutes or until tender, adding beans in the final 2 minutes of cooking. Drain and refresh beans in iced water. When potatoes are cool enough to handle, halve or quarter, if large.
  
  
  


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  Step 3
  
  
  
  
  For dressing, whisk vinegar, mustard, garlic, sugar, sea salt and freshly ground black pepper in a small bowl. Gradually add the oil, whisking until thick.
  
  
  


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  Step 4
  
  
  
  
  Peel eggs and cut into quarters. Place lettuce in a bowl with egg, potatoes, beans, anchovies, olives and parsley.
  
  
  


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  Step 5
  
  
  
  
  To serve, pour over the dressing and gently toss to combine.
  
  
  

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