French salad Nisuaz is a dish of the Provencal culinary tradition. As you know, the Provencal cuisine is one of the most useful and refined in the world. Known even a special collection of Provencal herbs, which is classic and decorates many dishes. Salad Nisuaz is currently very popular not only in France, but also in other countries. The name niçoise comes from the city of Nice. As part of the traditional salad recipe, tomatoes, anchovies, olives and garlic must be present.
How is the Napois salad prepared?
There are many options for cooking this dish. The opinions of the culinary experts on the classic formula of the Napois salad diverge. It is often cooked with green beans (young green beans, peas). The composition of the Nisuaz salad can include tuna (delicious option) lettuce, capers, onions, cucumber, artichokes, sweet pepper, hard-boiled eggs. Sometimes in the "Nisuaz" even boiled potatoes are laid, although many professional chefs reject this approach.
Secret of salad - dressing
Refueling for salad, or special sauce "Nisuaz" is easy to prepare: in the classic version, the dressing includes oil, vinegar, salt and pepper.
Ingredients:
- 4-5 spoons of olive oil Extra Virgin;
- 1-2 teaspoons of natural light wine vinegar;
- 1 teaspoon Dijon mustard;
- pepper red (better fresh) and black ground - to taste;
- a little lemon juice;
- salt.
Preparation:
The process is simple: just mix olive oil with wine or balsamic vinegar, add a little bit of pepper and slightly add. Often to add a special taste to the dressing, add pepper of different kinds, Dijon mustard, fragrant Provencal herbs, garlic, sugar.
Nisuaz with tuna
Ingredients:
- 150 g of canned tuna;
- 6 fillet of anchovies;
- 2-4 ripe red tomatoes;
- 1 red onion;
- 1-2 sweet peppers;
- 6 hard-boiled quail eggs;
- 1 stalk of leek;
- pieces of 15-20 olives without pits;
- 1 tablespoon of capers;
- 4 cloves of garlic;
- greens: parsley, basil, rosemary, tarragon, leaves of green salad Romano.
Preparation:
We'll cut the tomatoes arbitrarily, sweet peppers - short straws, cucumbers - along, and then - with short strips. We cut the anchovies arbitrarily. Olives are cut - each in 3 parts - in circles. Leek - also circles, onions - short straws. Pieces of tuna with a fork. Boil the quail eggs, cool and cut each in half. Prepare the fill: mix the olive oil with wine vinegar and Dijon mustard, add capers, chopped greens, chopped garlic. You can beat everything with a blender, but it is desirable that the mixture is not quite homogeneous. The charm of refueling in its heterogeneous consistency. Lay out on the serving dish the leaves of a green salad, and on top - a vegetable mixture. Mix all the prepared ingredients in the salad bowl.
Liberally fill the salad dressing. Decorate with basil leaves. It's good to serve a light table wine, white or better, to the Napois salad.
"Nisuaz a la ryus"
Of course, you can prepare a salad of Nisuaz with sprats, replacing the last anchovies, but it should be noted that replacing authentic ingredients with available ones in some way modifies the dish, and therefore such options can no longer be considered classical or traditional. In addition, sprats and anchovies are definitely different products and, accordingly, have different tastes. Therefore, a version of salad Nisuaz with sprat received an additional designation - salad in the Russian version.