Nisuaz salad came to us from French cuisine and began to be very popular. The name was obtained in honor of the city of Nice. The salad is enriched with a large number of useful minerals and vitamin D. It contains a real game of colors. In our article we will consider the classic recipe “Nisuaz” with Tunets.
To prepare the salad, you will need:
- Canned tuna - 200 g
- ANCOUS - 20 g
- A mixture of salad leaves - 150 g
- Podchkvoy beans - 100 g
- Cherry tomatoes - 10 pcs.
- Egg - 5 pcs.
- Maslin - 6 pcs.
- Garlic - 1 clove
- Wine vinegar - 2 tsp.
- Mustard - 1 tsp
- Olive oil
- Pepper, salt
Cooking sequence:
- Boil the chicken beans in salted water for 2-3 minutes. If the beans are frozen, in no case do not defrost it, but to cook in the form in which it is. Lower in a bowl with ice to preserve its shape and saturated green color
- Boil and cool eggs
- Put mustard, 4 tablespoons of olive oil, salt, pepper, chopped garlic in a deep bowl and mix thoroughly. Cover the sauce with cling film and put in the refrigerator for 10 minutes.
- Put the leaves of the salad leaves
- Cut the eggs with slices, into 4 parts, tomatoes and olives in half
- Drain the oil from the tuna and divide it into small pieces
- Put the salad leaves on the bottom of the salad bowl, then all the other ingredients and pour the sauce.
Nisuaz salad is perfect for both the festive table, and for departure rest in the country. It is light in calories and at the same time very satisfying.
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