Warm Salad Nicoise a Recipe from Provence
Provencal Recipes · Salad · TasteIn Nice, where this main course salad gets its name no chef would ever dream of serving a Warm Salad Nicoise.
However, in my part of Provence, the dish is perfect when the weather isn’t. The ingredients (tuna, olives, eggs, peppers and anchovies) are the same as the traditional cold version of this salad, and I serve it at a warmer temperature. The recipe below is in French and English.
Warm Salad Nicoise from Provence
This warm salad is quick to prepare for lunch or a light dinner. Serve with some crusty baguette. For a larger crowd, simply double the quantities.
Ingredients
- 340 g (1 cup) haricots verts Green Beans
- 340 g (1 cup) Tomates Tomatoes
- 1 bocal (jar) Poivrons Grillés Grilled Peppers
- 1 boite (can) Thon à l’Huile Tuna in oil
- 2 Oeufs Eggs
- 1-2 Ail Garlic Cloves
- Anchois à l’huile Anchovies in oil
- 12-16 Olives Noires Black Olives
- fresh basil Fresh Basil
- Huile d’Olive Olive Oil
- Sel et du Poivre noir en grain Salt & Fresh Ground Pepper
Instructions
- Faire cuire les haricots verts à la vapeur, pas trop longtemps, qu’ils restent verts et croquants. (Steam the green beans for a few minutes, but not too long you want them to remain crunchy)
- Sur une plaque huilée, sur laquelle on déposé de l’ail émincé, mélanger les haricots verts, les tomates en morceaux et les poivrons grillés. Ajouter le thon, les olives; et si nécessaire, un peu d’huile d’olive. (Use a large skillet or if you have one a griddle. Grease the surface with olive oil and fry the sliced garlic, tomatoes, green beans and grilled peppers. Add the tuna, if required add more oil to your pan.)
- Casser les oeufs dans des ramequins, avec du sel, du poivre et un peu d’huile d’olive. Poser les ramequins sur la plaque. (Break the eggs into small ramquins. Add oil, salt & pepper and place on the griddle to cook.)
- Mettre à cuire/rôtir une dizaine de minutes. Ajouter au dernier moment du basilic. Si c’est du basilic citron, c’est encore meilleur. (Allow the ingredients to cook 10 minutes. Add the chopped basil at the last moment. If you have lemon basil it's even tastier.)
- Servir tiède. (Serve warm.)
Tried this recipe?Let us know how it was!
From Nice: Full-Day 4x4 Alpine Escape with Local Food & Wine Tastings
Hop aboard a premium 4x4 Ford Raptor and venture far from the bustle of the French Riviera into the hidden mountain landscapes of Nice. This exclusive experience takes you off the beaten path to explore the soul of alpine Provence, where perched villages, wild valleys, and enduring local traditions await.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Monaco Grand Prix 2019 Amber Lounge ExcitementRelated Provence Articles
Light and Delicious Spring Menu from Provence
March 29, 2019
Spring Menu from Provence As we transition into Spring in Provence, I like to add both ginger and lemon to my recipes, for a zingy spice and natural acidity that will add brightness to our dishes. As I depart from the heavier winter soups and daubes, I enjoy making lighter, brighter dishes to welcome the warmer weather. In …
Couscous takes over French Favourites a Recipe
January 21, 2016
Forget magret de canard and moules frites – couscous served with its savoury slow-cooked stews is popular in French cuisine. It was voted France’s 3rd favourite meal in a study conducted for Vie Pratique Gourmand (2011). There are references to couscous consumption in France that date as far back as 1630 (Toulon) and 1699 (Brittany). …
How to Make a True Nicoise Salad
May 9, 2016
What is a true Niçoise salad? An authentic Niçoise is made with raw vegetables; only the eggs are cooked. You have anchovies or tuna, never the two. This salad can be a complete meal with some good bread and a glass of rosé! You can mix the salad just before serving.…
Super Sides: Cauliflower Salad with Cilantro Pesto
November 21, 2018
But, at Cook'n with Class we are not concerned about culinary superstars rather easy to follow recipes with delicious results. Try this side dish of Cauliflower Salad with Cilantro Pesto with your Thanksgiving turkey or Christmas spread.…
No Comment