Saturday, March 31, 2012

Salade niçoise: a taste of the south of France سلطة نيسواز


  • ½ cucumber (thinly sliced)
  • 1 to 2 medium tomatoes
  • 1 to 2 potatoes boiled or steamed cut into chunks
  • ½ romaine lettuce or 2 gems salad
  • 2 boiled eggs cut into quarters
  • 1 handful of steamed or boiled green beans
  • 1 tin of tuna chunks
  • 6 to 10 anchovies in oil
  • Salt
  • Black pepper
  • 4 tbsp olive oil
  • 2 tbsp lemon juice
  • Optional: 1 tsp mustard

  1. Make the vinaigrette by mixing the olive oil, lemon juice and mustard. Mix thoroughly (I make it in a recycled small jar). Season with salt and some black pepper and keep aside.
  2. make a layer with the lettuce leaves (washed and dried from water using a clean kitchen towel)
  3. Layer the rest of the ingredients as seen on my pictures.
  4. Drizzle the vinaigrette all over, leave to absorb for few minutes and enjoy.
  5. You can also mix all the ingredients apart from the eggs, serve on a big platter and decorate with the eggs quarters