Of all the dishes that have a city or region in their name, the “Salade Niçoise” always makes me dream the most. Then I immediately imagine myself sitting on the Promenade des Anglais, at the port or in the vieille ville, my sunglasses on my nose, above me the screeching seagulls and a bright blue sky, in front of me the glittering Mediterranean Sea and on the bistro Table a glass of rosé and of course: a sumptuous Salade Niçoise.
Unfortunately, some culinary holiday impressions cannot be transplanted so well and all of a sudden they don’t taste so spectacular in front of a home backdrop … Fortunately, that’s not the case with this salad classic. I like it anytime, anywhere!
For this quick and delicious version, we took the liberty of using the ingredients a little more freely. What is "missing" is the tuna - everything else is there and harmonises wonderfully...
Bon appétit and have fun daydreaming!
- lettuce hearts
- Eggs (about 2 per person)
- Onion confit with anchovies
- Olive oil, eg from Alziari from Nice
- Fleuriet White Pineau de Charentes Shallot Vinegar
- Allspice d'Espelette
- fleur de sel
Boil the eggs until soft. Wash and trim the lettuce and cut into strips. Pour the onion confit over the salad and toss with the olive oil and vinegar.
Season to taste with fleur de sel and piment d'Espelette. Arrange the halved eggs on the salad.