"Simplicity is the ultimate sophistication" LdV

Thursday, 9 June 2016

THE REAL SALADE "Niçoise" (SALADA NISSARDA)

THE REAL SALADE "Niçoise" 
(SALADA NISSARDA)

So nice to recreate this wonderful salad which contains only ingredients of Nice! Mind you, there are as many salada nissarda recipes as families in Nice itself! There is even a kind of "war" between restaurants about this salad, it is incredible! Only French can fight for a methodology in a dish don't you think so? I do... This recipe had been given to me by Niçois friends (people from Nice). Very easy to make, especially when it is sunny outside, it brings a little bit of the aromas of my country in my London plate... I have warned you, if you change any of the listed ingredients, it would not be a real salade "Niçoise" anymore, so if you cannot find Févettes, omit them...



Wine pairing : Vin de Bandol (Rosé) from Provence.





THE REAL SALADE "Niçoise"
A quick glance in your kitchen...

In your fridge
Hard-boiled eggs
Green pepper
Tomatoes
Févettes  
Radishes 
Basil leaves
Mesclun salad

In your cupboard
Black olives
Drain-canned anchovies
Drain-canned tuna
Garlic
Olive oil


THE REAL SALADE "Niçoise"
Serves 2

A dozen of black olives (from Nice…) 
2 hard-boiled eggs cut in half 
1 little green pepper (diced) 
2 tomatoes (diced)   
6 drain-canned anchovies 
100g 3,5 oz of drain-canned tuna 
100g 3,5 oz of Févettes
8 radishes (cut in half) 
1 garlic clove 
A few basil leaves 
Some Mesclun salad (optional).

Rubbed each plate with the garlic clove.
Place the tomatoes first!
Dispose the others ingredients around.
Drizzle with olive oil and sprinkle the basil leaves.
Best served chilled! 


La veritable salade Niçoise

Pour 2 personnes
œufs durs
Une douzaine d'olives (de Nice...)
1 poivron vert (coupé en dés)
2 tomates (coupées en dés)
6 anchois en boite
100g de thon en boite
100g de Févettes 
8 radis coupés en deux
1 gousse d'ail 
Huile d'olive
Quelques feuilles de salade Mesclun (optionnel)
Quelques feuilles de basilic


Frottez les assiettes avec la gousse d’ail.
Placez les tomates en premier puis articulez les autres ingrédients joliment autour.
Recouvrir d’un filet d’huile d’olive et de quelques feuilles de basilic.
Servir bien frais.

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