We’re going to prepare a superb Niçoise salad. It’s also called Nizarda salad in Spanish.
And as more likely than not you’ve already guessed, it gets its name because its origin is in the region of Nice.
As you’re going to see, it’s a very Mediterranean salad and since we’re so near to the Mediterranean, we absolutely love everything which makes us think of that sea.
Niçoise salad has as its base all types of fresh green vegetables and of course, all the better if they’re seasonal. So that you capture their flavour and taste even more.
It’s an explosion of colours in which you can find tomatoes, peppers (red ones as well as green), celery… mixed with capers, anchovies or hard-boiled eggs.
Olives are a must and herbs, such as basil, which give it all aroma.
Rice and potates are usual ingredients in this salad but in our recipe, we’re going to give them a miss (but you can always add them if you wish).
What is certain is that in all types of salads, there are a thousand and one combinations. We only want you to try our ‘adaptation’. And we’re going to tell you it ipso facto.
Ingredients (4 people)
- 400 gr of different types of lettuce (tender shoots, escarole, rocket…)
- 4 tomatoes
- 4 eggs
- 100 gr stoned black olives
- 4 fillets of fresh tuna
- 2 spoonfuls of olive paste
- 100 cl of extra virgen olive oil of the Picual variety
- Vinager to your liking
- Ground black pepper
- Put the different types of lettuce into a large bowl
- Cook the eggs for 10 minutes. Leave to cool, peel them and set them aside.
- After you’ve washed the tomatoes, cut them into medium-sized pieces. Cut the eggs up into eight, take the olives and place all of these ingredients on top of the bed of different lettuces.
- Grill the tuna on a low heat. One of the secrets is for it to be golden on the outside but to be tender inside. If you can, use a barbecue. If you use branches from the vine to make the barbecue, all the better.
- Add salt to everything and place the tuna on the salad.
- Now it’s time for you to prepare a vinagrette sauce.To do so, add the extra virgin olive oil to the vinager and olive paste.
- Now all that’s left to do is to pour the vinagrette over the salad and it’s ready for serving.
It’s really easy, isn’t it? And don’t think it’s only a summer salad. You can eat it at any time of year.
Perhaps you’re asking yourself why it’s better to use extra virgin olive oil made from the Picual variety of olive. We’re going to tell you why.
But before we do, for ths salad, we advise you to use our High Quality, made from 60% Picual.
This variey is going to enhance the aroma of freshly cut grass and you’ll also note the taste of alfalfa.
It’s the oil which best recreates the aromas and flavours of our natural parks, the Font Roja and the Sierra de Mariola and for that reason, you’re going to love it. Because the salad reminds you of nature and our High Quality enhances this memory.