Salad
Description
This recipe won't take much time. Like many other recipes, the classic version of the Niçoise salad has been interpreted in various ways by Russians, acquiring diverse characteristics even in Moscow restaurants. It's prepared differently, with varying ingredients, and even served in different ways. I'm not saying that's bad—I'm always for experimentation, as long as it tastes good. But still, let's respect classic dishes such as the Niçoise salad. It has a strict traditional recipe that should be followed if the salad is to truly be called "Niçoise." Here's an incredibly detailed and simple recipe for Niçoise salad, which I didn't make up out of thin air, but took directly from a professional French chef's master class. I guarantee that if you prepare the Niçoise salad according to this recipe, even connoisseurs of French cuisine won't find anything to criticize ;) So, let's make Niçoise salad: 1. Drain the canned tuna in a colander to remove excess liquid. 2. Pit the olives. 3. Remove the seeds and membranes from the pepper, then slice it into thin strips. 4. Remove the stems from the tomatoes and cut them into small wedges. 5. Peel the cucumber and slice it thinly. 6. Peel the onion and slice it into thin rings. 7. Flake the tuna with a fork. 8. Remove the stems from the green beans, rinse them thoroughly, place in cold salted water, bring to a boil, and cook for 5–10 minutes. Drain the cooked beans in a colander. 9. Hard-boil the eggs. 10. Mix olive oil, basil, salt, and pepper to make the dressing. 11. In a salad bowl, carefully layer the cucumber slices, then the onion rings and minced garlic. On top, add the pepper strips, olives, tomatoes, tuna, green beans, halved boiled eggs, and parsley. 12. Drizzle the Niçoise salad with the olive oil dressing—and that's it, it's ready to serve! ;) Serve immediately.