2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The famous French salad is served in almost every restaurant, but every chef prepares it differently. Some people think that adding potatoes and green beans is a bad supplement, while others are happy to try more and more supplements.
The original recipe for Nisoaz salad includes fresh vegetables, boiled eggs, anchovies and olive oil. Variations with tuna, arugula and olives are popular today.
This hearty holiday salad can also be served as a stand-alone dinner for the whole family. The salad that we will offer you is one of the varieties of the recipe for Nisoaz salad, in which the ingredients form a wonderful aromatic combination. Be sure to try!
For Nisuaz salad it is recommended that the ingredients are proportional to each other: fresh potatoes, quail eggs and cherry tomatoes. If the season or the range of stores do not allow you to buy these products, use ordinary eggs, large tomatoes and old potatoes.
Classic salad Nisoaz
Main products:
fresh potatoes - 5 pcs.
tuna - 250 g canned
eggs - 2 pcs.
cherry tomatoes - 200 g
green beans - 150 g
Romano salad - 0.5 pcs.
red onion - ΒΌ pcs.
black olives - 12 pcs.
for dressing: anchovies in olive oil - 3 pcs., olive oil - 3 tbsp., Dijon mustard - 2 tsp., balsamic vinegar - 1 tsp., salt - to taste, freshly ground black pepper - to taste
Preparation of Nisoaz salad
Wash the fresh potatoes and boil them in salted water until soft.
Boil green beans in boiling water for 8 minutes. Strain and place the beans in a bowl.
Boil the eggs in a saucepan and cook for exactly 4-5 minutes after boiling. This will prevent the yolk from hardening, but will also retain its shape.
Peel the eggs and cut them into quarters. Cut the boiled potatoes (no need to peel them). Cut cherry tomatoes in halves, red onions into thin strips.
Mix all ingredients for dressing for salad Nisoaz and place them in a blender to grind.
Wash and dry the leaves of Romano salad, place them on serving plates.
In a large bowl, place the potatoes, green beans, cherry tomatoes, red onions, olives, eggs and tuna in pieces, mix gently. Spread the mixture on the plates over the Romano salad and sprinkle generously with the dressing.
Note: When the potatoes are fully cooked, strain the water and add a few lumps of ice. Allow the ice to melt - temporary cooling will prevent the potatoes from falling apart in the salad and keep their shape.
Add some marinated capers and lemon juice to make the dressing more spicy.
If you want to increase portions of Nisoaz salad and to give it extra flavors, add cucumbers and peppers. Just do not overdo it, the main ingredients should be felt more strongly.
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