Nicoise salad where is it from

Add the green beans to the boiling water. Cook until tender but still firm to the bite, about 3 to 5 minutes more or less, depending on the toughness of the beans. Drain and either rinse with cold water to stop the cooking, or shock for half a minute in ice water.

Arrange a bed of lettuce on a serving platter. Mound tuna in the center of lettuce. Sprinkle the tomatoes and onions around the tuna. Arrange the potatoes and green beans in mounds at the edge of the lettuce.

Arrange hard boiled eggs, olives, and anchovies if using in mounds on the lettuce bed. Sprinkle with capers if using. Serve immediately. Should be served slightly warm or at room temperature. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content.

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To learn more about this warm and food-loving region of France, you can visit regions-of-france. Next: Marseille Lamb Tripes. Menu Regions of France. Beautiful riverside converted water mill with a gite 7. Subscribe to my newsletter and follow along on Facebook , Pinterest and Instagram for all of the latest updates. You just need to cook clever and get creative! Your email address will not be published. Notify me via e-mail if anyone answers my comment.

So very good. I made this salad twice within a month. It has become one of my favorite. Easy and simply delicious. Husband said better than the restaurants ones! This salad was awesome! Will Be making again! Great as a dinner with some ciabatta on the side. Made it exactly as per the recipe and it was amazing! Thanks and it was beautiful to look at too!!

Loved this salad. Even my husband who is not a salad fan requested I make it more often. Yes please do a video. Even when I know a recipe I find your videos can add extra tips.

Not a fan of tinned tuna, but I do love tinned salmon, so this will be my substitute. Exciting salads are hard to come by. Thank you for these. Yummm made this tonight and my husband said he wants it once a week. Who knew! Fresh, seared tuna is infinitely better with this salad than tinned.

I like to cook both portions of tuna as a whole piece, which is easier to cook, and then slice it into two once it's done. Rather than adding too many ingredients to the salad, I've taken the olives and anchovies from the classic version and incorporated them into a dressing. When you are shopping for tuna, ask your fishmonger how it has been caught.

However, it is a time-consuming and expensive method, so you're more likely to find 'line caught' tuna - the next best method.

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