Salad "Nicoise": an original recipe, cooking with canned and without fish

While experts are exploring what happened in the salad before: anchovies or tuna, culinary specialists use both of the "classic" options. Moreover, tuna is recommended to be cooked only on the grill. To the point where the fish is fried on top, and the middle is still pink. Anchovies should just be salty.

Classic variation

To safely cook tuna, you need to be sure of its quality. At a minimum, fish should be freshly caught. In our area, finding this is not so simple, which means the exact implementation of the primary version of the dish is in question. Buying the “right” anchovies is not a problem - they can simply be salted or canned with the addition of butter. The dish is cooked instantly, especially if you boil the eggs in advance.

What to cook from:

• anchovies in oil - six fillets;
• big sweet tomato - one piece;
• pitted olives - 150 g;
• bell pepper (red) - 80 g;
• green basil - three branches;
• boiled chicken eggs - two pieces;
• asparagus beans - 100 g;
• Dijon mustard - 20 g;
• lettuce - 100 g;
• wine vinegar - 20 g;
• garlic - one clove;
• olive oil - 100 g.

Step-by-step instruction

1. Mix oil with vinegar and mustard. Add chopped garlic and basil.
2. Bean pods cut into three or four parts. Blanch in boiling water with salt for two minutes. Then shift in cold water with ice.
3. Cut the tomato and eggs into slices. Pepper - straws.
4. Tear lettuce leaves into large pieces with your hands and put on a dish.
5. Arrange vegetables, eggs and olives on top.
6. Divide the anchovies into strips and lay on a salad.
7. Pour sauce over everything.

The easiest Nicoise salad recipe

What to cook from:

• canned tuna - one can;
• red sweet onion - one piece;
• tomatoes - two pieces;
• boiled chicken egg - one piece;
• Beijing cabbage - five leaves;
• boiled rice - two tablespoons;
• olive oil - 50 g;
• balsamic vinegar - 10 g;
• mustard seeds - 20 g.

Step-by-step instruction

1. Combine oil, vinegar and mustard.
2. Drain the liquid from the tuna and divide it into large pieces with a fork.
3. Cut eggs, tomatoes and onions into slices.
4. Separate cabbage from hard bases and tear with your hands.
5. Put everything in a salad bowl, sprinkle with rice and pour dressing.
6. Mix gently to keep all the pieces intact.
7. Salt or add black pepper to taste.

With cod liver and potatoes

What to cook from:

• potatoes - two tubers;
• canned cod liver - one can;
• iceberg salad - 150 g;
• boiled quail eggs - five pieces;
• tomato - one piece;
• lemon - one slice;
• fresh cucumber - one piece;
• garlic - one clove;
• pitted olives - 100 g.

Step-by-step instruction

1. To prepare dressings from canned food, drain the fat.Add lemon juice and chopped garlic to it.
2. Wash the potatoes well and boil them in very salt water. Then put on a cutting board. Without peeling, crush the tubers with the bottom of the plate.
3. Fry potato "cakes" in hot oil until golden brown. Cool and cut into large pieces.
4. Eggs and olives cut in half.
5. Slice the tomato and cucumber.
6. Divide the cod liver with a fork into parts.
7. Break the iceberg with your hands and place on a flat plate.
8. Spread the rest of the ingredients on top.
9. Pour over the sauce and sprinkle with black pepper.

With seafood

What to cook from:

• leaf lettuce - 100 g;
• frozen scallops - 250 g;
• sweet tomatoes - two pieces;
• boiled chicken eggs - two pieces;
• mustard - 15 g;
• Parmesan cheese - 70 g;
• cold pressed oil (olive) - 50 g;
• slice of lemon.

Step-by-step instruction

1. Thaw the scallops. Rinse and dry well with a paper towel.
2. Transfer to a bowl and drizzle with lemon juice. Add a pinch of salt.
3. After 15-20 minutes, fry on both sides in a hot frying pan greased with oil. Keep each side on fire for no more than 30 seconds.
4. Finished scallops cut in half.
5. Cut eggs and tomatoes into large cubes.
6. Put lettuce leaves on the dish. Place the rest of the ingredients on top.
7. Pour salad dressing with a mixture of oil and mustard.
8. Sprinkle with parmesan. (It can be grated or cut into thin slices using a peeler).

With Chiken

What to cook from:

• boiled chicken breast - one piece;
• cream tomatoes - three pieces;
• frozen beans - 150 g;
• arugula salad - 100 g;
• crackers without additives - 50 g;
• boiled chicken eggs - two pieces;
• olive oil - 40 g;
• slice of lemon;
• Dijon mustard - 20 g.

Step-by-step instruction

1. Beans (without defrosting) are allowed in vegetable oil until tender.
2. Cut the meat into large pieces.
3. Eggs and tomatoes are cut into four parts.
4. Mix oil with mustard.
5. Sprinkle arugula with lemon juice.
6. Pour out all the ingredients on the salad “pillow” without stirring with each other.
7. Dress with sauce and salt.
8. Put croutons on top.

With salmon

What to cook from:

• raw salmon - 300 g;
• yellow cherry tomatoes - ten pieces;
• leaf salad - 150 g;
• sweet red pepper - 80 g;
• Yalta onion - one piece;
• boiled quail eggs - ten pieces;
• soy sauce - one tablespoon;
• black olives - 50 g;
• green olives - 50 g;
• mustard seeds - 15 g.

Step-by-step instruction

1. Salt and fry the fish fillet in oil until tender.
2. Cool and cut into large cubes.
3. Cherry and eggs cut in half.
4. Dice the peppers.
5. Cut the onion into slices.
6. Salad leaves cut into wide stripes.
7. Mix mustard with soy sauce and dilute with olive oil.
8. Mix everything by adding olives.
9. Before serving the salad, pour the dressing.

For the dish, any kind of leaf salad is suitable. The most successful combinations are obtained with lettuce and iceberg.

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