Tuesday, October 10, 2017

Salad Nicoise Recipe Easy

Salad Nicoise

Salad Nicoise Recipe Easy - Asian Food - Easy Salad Nicoise recipe is a dish that originated in France. Types of salads is already quite popular in Asian restaurants. But in the manufacturing process is not quite easy. Perhaps the cause is one of the ingredients, anchovies, which are still rare on the market. You can find fish anchovies in packaging in the supermarket frozen food import section.

Read more - Chinese Fish Soup Recipe

Easy Salad Nicoise Recipe Ingredients:

  • 100 g small chickpeas
  • 200 g boiled potatoes
  • 2 hard boiled eggs
  • 1 tsp wine vinegar
  • 1 tbsp olive oil
  • 2 plum tomatoes
  • 1 piece green cucumber
  • 75 g of red pepper and hikau
  • 4 black olives
  • 6 pieces of lettuce
  • 100 g canned tuna
  • 30 g of anchovies
  • croutons for complementary


  • 3 TSP dijon mustard
  • 2 cloves garlic, minced
  • 30 g of anchovies
  • ¼ TSP pepper powder
  • 3 tbsp lemon juice
  • 125 ml olive oil
  • 1 tsp black pepper powder\

How to make Salad Nicoise recipe is Easy:

  • Put the mustard, garlic and anchovies in a container, mix until well blended. Add pepper and lemon juice, shake while tuangi olive oil little by little until the sauce is slightly thickened and slippery.
  • Boiled chickpeas, Siangi, drain. Peel potatoes, dice slices 2 cm. Peel eggs, dividing into four parts. Mix the potato slices with olive oil, wine vinegar and 1 tablespoon of the sauce, mix well, set aside.
  • Halve the tomatoes, remove the seeds, then cut the 2x2cm. Peel the cucumber, seeded, sliced 2 cm dice. longitudinal thin sliced red bell pepper and green onions. Transverse slices olives into a 2-3 part. RIP-torn lettuce leaves and press-press the tuna and anchovies with a fork into splinters rough.
  • Mix beans, potatoes, tomatoes, cucumbers and peppers along with half of the sauce in a container, mix well.
  • Prepare the lettuce on top of a serving plate. Place the salad on top, sprinkle the olives sliced, the meat of tuna, anchovies and egg slices. Tuangi the remaining sauce, serve with complementary croutons.

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