Of all the dishes that bear a city's name, Salade Niçoise makes us dream the most: a bistro table by the port of Nice, sunglasses on our nose, seagulls in the blue sky, the Mediterranean before us and a glass of rosé by our side. Some holiday dishes only taste half as good at home, but fortunately, this salad does. For our quick version, we take a little more creative freedom with the ingredients. Instead of tuna, we use the onion confit with anchovies from La Belle-Iloise, which already contains onions, tomatoes and anchovies and tastes a little like pissaladière. Bon appétit and enjoy daydreaming!
Nice · Lunch or apéro
Quick Salade Niçoise
On the table in fifteen minutes: boil the eggs, cut the salad, fold in the confit, and you're done. As a light lunch, a starter, or for an apéro on the balcony.
Ingredients
For the salad · serves 4
Optional
Preparation
1
Place the eggs in boiling water and cook for 7 minutes until they are soft-boiled. Cool under cold water and peel.
2
Wash, trim and thoroughly dry the salad hearts, then cut them into wide strips.
3
Pour the onion confit over the salad, add the olive oil and vinegar, and gently fold everything together.
4
Season with Fleur de sel and Piment d'Espelette. Halve the eggs and arrange them on top of the salad.
Tip
If you don't want to miss out on the tuna, roughly break up a few fillets from the jar and add them to the salad along with the eggs.
