This salad Niçoise is a classic salad. We have learned about Salad Niçoise already in chef school back in the days and then it was already listed as a classic salad/ dish. Salad Niçoise main ingredients are tomatoes, anchovies or tuna plus the boiled eggs. This is also a delicious recipe for a light summer lunch to enjoy with a lovely glass of Dry Rose which will complement the Salad Niçoise with its fresh fruitiness, good body and crisp finish. Note not to have a sweet rose. It is too sweet and too fruity. Just like all other salads, this also needs to be a beautiful colourful salad. The different ingredients make it already colourful. A perfect combination of colour. For myself, it is very important that any food must always look at its best when served. I think this salad will also look good on a Christmas table - if you serve a lovely buffet with a variation to choose from. Anchovies in my eyes are also a bit of an upmarket ingredient if I must say so - so save this recipe for a special occasion. If you need to make a few individual salads say for instance for a group: you can for sure boil the eggs beforehand, I would recommend to slightly under cook it a bit, and then add the eggs in the cold water to cool and to stop the cooking process. Once you start to put the salads together you can quickly peel the boiled eggs. Add salt to the water then the eggs will peel off easier.
Serves: 4 Prep time: 20 Minutes Cook time: 10 Minutes Ready in: 30 Minutes
Nutrition: Calories 631 Carbs: 40g Protein: 39g Fat: 37g