New recipes

Salade Niҫoise

Salade Niҫoise


To prepare the tuna, sprinkle both sides with salt and pepper. Heat oil in a large skillet, preferably cast iron, on high heat. When the oil is very hot and lightly smoking, add the tuna. Sear on one side for 2 minutes, turn the tuna and sear about 1 minute. Remove from the skillet to a cutting board and let rest.

Add potatoes to a large pot and cover with water. Add a few teaspoons of salt. Bring to a boil, and cook for about 15 minutes until potatoes are cooked through. Bring another pot of water to boil and add the haricot vert, turn off the heat, let stand for 2 minutes. Drain and run cold water over the vegetable. Pat dry.

Add the greens to a platter or shallow wide bowl. Slice the tuna thinly. In rows, arrange the tuna, potatoes, haricots vert, olives, capers, tomatoes and egg.

To prepare the vinaigrette, whisk together the vinegar, lemon juice, shallots, garlic and mustard. Season with salt and pepper. Slowly in a thin stream, whisk in the olive oil until emulsified.

Drizzle the dressing over the salad and serve.


The varieties that we typically see in mixed greens – arugula, spinach, endive, baby romaine and bibb lettuces – mostly originated around the Mediterranean. In fact, the consumption of mixed lettuces in what we would consider ‘salad’ dates back to the time of the ancient the Greek and Romans. That being said, the use of mixed greens in their young and tender form as we know them today originated in Provence, France as mesclun.

In the region of Provence, mixed greens are a common accompaniment to a meal. Sometimes they are tossed with dressing or just placed on the plate as-is. Either way their simplicity as well as their depth of flavor shine. They are abundant at the well-known outdoor markets of Provence and may include the standard mix of lettuces as well as interesting varietals like frisée, dandelion, mâche, and chervil. Some believe that mesclun was first grown and used outside of the Provencal city of Nice where coincidentally, one of the most well-known salads in the world was also invented.


The varieties that we typically see in mixed greens – arugula, spinach, endive, baby romaine and bibb lettuces – mostly originated around the Mediterranean. In fact, the consumption of mixed lettuces in what we would consider ‘salad’ dates back to the time of the ancient the Greek and Romans. That being said, the use of mixed greens in their young and tender form as we know them today originated in Provence, France as mesclun.

In the region of Provence, mixed greens are a common accompaniment to a meal. Sometimes they are tossed with dressing or just placed on the plate as-is. Either way their simplicity as well as their depth of flavor shine. They are abundant at the well-known outdoor markets of Provence and may include the standard mix of lettuces as well as interesting varietals like frisée, dandelion, mâche, and chervil. Some believe that mesclun was first grown and used outside of the Provencal city of Nice where coincidentally, one of the most well-known salads in the world was also invented.


The varieties that we typically see in mixed greens – arugula, spinach, endive, baby romaine and bibb lettuces – mostly originated around the Mediterranean. In fact, the consumption of mixed lettuces in what we would consider ‘salad’ dates back to the time of the ancient the Greek and Romans. That being said, the use of mixed greens in their young and tender form as we know them today originated in Provence, France as mesclun.

In the region of Provence, mixed greens are a common accompaniment to a meal. Sometimes they are tossed with dressing or just placed on the plate as-is. Either way their simplicity as well as their depth of flavor shine. They are abundant at the well-known outdoor markets of Provence and may include the standard mix of lettuces as well as interesting varietals like frisée, dandelion, mâche, and chervil. Some believe that mesclun was first grown and used outside of the Provencal city of Nice where coincidentally, one of the most well-known salads in the world was also invented.


The varieties that we typically see in mixed greens – arugula, spinach, endive, baby romaine and bibb lettuces – mostly originated around the Mediterranean. In fact, the consumption of mixed lettuces in what we would consider ‘salad’ dates back to the time of the ancient the Greek and Romans. That being said, the use of mixed greens in their young and tender form as we know them today originated in Provence, France as mesclun.

In the region of Provence, mixed greens are a common accompaniment to a meal. Sometimes they are tossed with dressing or just placed on the plate as-is. Either way their simplicity as well as their depth of flavor shine. They are abundant at the well-known outdoor markets of Provence and may include the standard mix of lettuces as well as interesting varietals like frisée, dandelion, mâche, and chervil. Some believe that mesclun was first grown and used outside of the Provencal city of Nice where coincidentally, one of the most well-known salads in the world was also invented.


The varieties that we typically see in mixed greens – arugula, spinach, endive, baby romaine and bibb lettuces – mostly originated around the Mediterranean. In fact, the consumption of mixed lettuces in what we would consider ‘salad’ dates back to the time of the ancient the Greek and Romans. That being said, the use of mixed greens in their young and tender form as we know them today originated in Provence, France as mesclun.

In the region of Provence, mixed greens are a common accompaniment to a meal. Sometimes they are tossed with dressing or just placed on the plate as-is. Either way their simplicity as well as their depth of flavor shine. They are abundant at the well-known outdoor markets of Provence and may include the standard mix of lettuces as well as interesting varietals like frisée, dandelion, mâche, and chervil. Some believe that mesclun was first grown and used outside of the Provencal city of Nice where coincidentally, one of the most well-known salads in the world was also invented.


The varieties that we typically see in mixed greens – arugula, spinach, endive, baby romaine and bibb lettuces – mostly originated around the Mediterranean. In fact, the consumption of mixed lettuces in what we would consider ‘salad’ dates back to the time of the ancient the Greek and Romans. That being said, the use of mixed greens in their young and tender form as we know them today originated in Provence, France as mesclun.

In the region of Provence, mixed greens are a common accompaniment to a meal. Sometimes they are tossed with dressing or just placed on the plate as-is. Either way their simplicity as well as their depth of flavor shine. They are abundant at the well-known outdoor markets of Provence and may include the standard mix of lettuces as well as interesting varietals like frisée, dandelion, mâche, and chervil. Some believe that mesclun was first grown and used outside of the Provencal city of Nice where coincidentally, one of the most well-known salads in the world was also invented.


The varieties that we typically see in mixed greens – arugula, spinach, endive, baby romaine and bibb lettuces – mostly originated around the Mediterranean. In fact, the consumption of mixed lettuces in what we would consider ‘salad’ dates back to the time of the ancient the Greek and Romans. That being said, the use of mixed greens in their young and tender form as we know them today originated in Provence, France as mesclun.

In the region of Provence, mixed greens are a common accompaniment to a meal. Sometimes they are tossed with dressing or just placed on the plate as-is. Either way their simplicity as well as their depth of flavor shine. They are abundant at the well-known outdoor markets of Provence and may include the standard mix of lettuces as well as interesting varietals like frisée, dandelion, mâche, and chervil. Some believe that mesclun was first grown and used outside of the Provencal city of Nice where coincidentally, one of the most well-known salads in the world was also invented.


The varieties that we typically see in mixed greens – arugula, spinach, endive, baby romaine and bibb lettuces – mostly originated around the Mediterranean. In fact, the consumption of mixed lettuces in what we would consider ‘salad’ dates back to the time of the ancient the Greek and Romans. That being said, the use of mixed greens in their young and tender form as we know them today originated in Provence, France as mesclun.

In the region of Provence, mixed greens are a common accompaniment to a meal. Sometimes they are tossed with dressing or just placed on the plate as-is. Either way their simplicity as well as their depth of flavor shine. They are abundant at the well-known outdoor markets of Provence and may include the standard mix of lettuces as well as interesting varietals like frisée, dandelion, mâche, and chervil. Some believe that mesclun was first grown and used outside of the Provencal city of Nice where coincidentally, one of the most well-known salads in the world was also invented.


The varieties that we typically see in mixed greens – arugula, spinach, endive, baby romaine and bibb lettuces – mostly originated around the Mediterranean. In fact, the consumption of mixed lettuces in what we would consider ‘salad’ dates back to the time of the ancient the Greek and Romans. That being said, the use of mixed greens in their young and tender form as we know them today originated in Provence, France as mesclun.

In the region of Provence, mixed greens are a common accompaniment to a meal. Sometimes they are tossed with dressing or just placed on the plate as-is. Either way their simplicity as well as their depth of flavor shine. They are abundant at the well-known outdoor markets of Provence and may include the standard mix of lettuces as well as interesting varietals like frisée, dandelion, mâche, and chervil. Some believe that mesclun was first grown and used outside of the Provencal city of Nice where coincidentally, one of the most well-known salads in the world was also invented.


The varieties that we typically see in mixed greens – arugula, spinach, endive, baby romaine and bibb lettuces – mostly originated around the Mediterranean. In fact, the consumption of mixed lettuces in what we would consider ‘salad’ dates back to the time of the ancient the Greek and Romans. That being said, the use of mixed greens in their young and tender form as we know them today originated in Provence, France as mesclun.

In the region of Provence, mixed greens are a common accompaniment to a meal. Sometimes they are tossed with dressing or just placed on the plate as-is. Either way their simplicity as well as their depth of flavor shine. They are abundant at the well-known outdoor markets of Provence and may include the standard mix of lettuces as well as interesting varietals like frisée, dandelion, mâche, and chervil. Some believe that mesclun was first grown and used outside of the Provencal city of Nice where coincidentally, one of the most well-known salads in the world was also invented.


Watch the video: GUTEKADORE UKO WAKORA SALADE YA KACUMBARI