- green beans - 220 Grams
- green bulgarian pepper - 2 pieces
- anchovies - 100 Grams
- large bulb - 1 piece
- Tomatoes - 450 Grams
- hard boiled eggs - 3 pieces
- olives without pits - 12 pieces
- tuna in oil, can - 1 Piece (450 g)
- salt and pepper - 1 To taste
- cabbage lettuce - 1 piece
- olive oil - 4 items. spoons (dressing)
- wine vinegar - 4 teaspoons (dressing)
- salt - 1 To taste (dressing)
- Freshly ground black pepper - 1 To taste (dressing)
Salad Nisuaz comes from the French city of Nice. It is a mixed salad made up of various vegetables with eggs, tuna and anchovies. Served on a flat dish on lettuce leaves. The initial version of this salad (1903) included red bell pepper, shallots, tomatoes, anchovy fillets and artichokes. Nisuaz has a lot of restaurant variations, but the real salad is never put potatoes, rice and boiled vegetables. The dish is very hearty, so it can be served as a snack, and as a main dish. Preparation: Cut beans, rinse under cold water and boil in a saucepan without a lid in salted water for 20 minutes. Drain and cool. Wash the Bulgarian pepper and cut in half. Remove seeds and fibers. Clean anchovies and rinse under a thin stream of cold water. Peel onion and cut into very thin rings. Dip tomatoes into boiling water, peel and cut into thin slices. Boil the eggs for 15 minutes in salted water, then immerse them in cold water, allow to cool and clean. Cut the eggs into 4 pieces. To make a dressing, mix the vinegar and salt in a salad bowl. Then add olive oil and black pepper. In a large salad bowl mix tomatoes, Bulgarian pepper, green beans, onions, black pepper and black olives. Add the tuna, chopped into small pieces, and refuel. Stir gently so as not to damage the cut ingredients. Before serving, place the dish on the lettuce leaves. Decorate with eggs, chill and serve.
Servings: 4