"Simplicity is the ultimate sophistication" LdV

Friday, 29 June 2018

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) and is inspired by a very well know restaurant in Nice the "African Queen". 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
Little pepper
Tomatoes
Févettes  
Radishes 
Basil leaves
Cucumber
Celery

In your cupboard
Black olives
Drain-canned anchovies
Drain-canned tuna
Onion
Artichoke hearts
Olive oil


THE REAL SALADE "Niçoise"
Serves 2



Half a cucumber sliced
1 celery sliced 
A dozen of black olives (from Nice…) 
2 hard-boiled eggs cut in half 
1 little pepper (diced) 
2 tomatoes (diced)   
3 drain-canned anchovies 
100g 3,5 oz of drain-canned tuna 
100g 3,5 oz of Févettes
8 radishes (cut in half) 
1 onion finely chopped 
A few basil leaves 
3 little artichokes hearts cut in half
Finest olive oil
1 tbsp of  balsamic vinegar

Place the tomatoes first on each plate !
Dispose the others ingredients around.
Seasoned and sprinkle the basil leaves.
Best served chilled! 




La veritable salade Niçoise


Pour 2 personnes
2 œufs durs
La moitié d'un concombre coupé en rondelles
1 petit céleri coupé en morceaux
Une douzaine d'olives (de Nice...)
1 petit poivron (coupé en dés)
2 tomates (coupées en dés)
3 anchois en boite
3 cœurs d'artichauts 
100g de thon en boite
100g de Févettes 
8 radis coupés en deux
1 oignon finement émincé
Huile d'olive
1 CAS de vinaigre balsamique 
Quelques feuilles de basilic

Dans les assiettes, placez les tomates en premier puis articulez les autres ingrédients joliment autour.
Assaisonnez et ajoutez quelques feuilles de basilic.
Servir bien frais.

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