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
Easy, Refreshing Salad with Shaved Fennel and Citrus
March 23, 2023
Combining crisp fennel and tangy citrus, this salad is great at any time of the year. However, I often crave it when I have eaten too many rich, sweet foods. My body sends desperate SOS signals telling me it is time to slow the train down and start eating more vegetables and salads. This salad …
Marinated Mushroom and Roast Pumpkin Salad for Autumn Weather
September 21, 2018
Often, as the weather turns cooler the tendency is towards warm, slow-cooked meals, and roasted meats. These menus beg for a table of good friends and great wine. However, you don't want the meal to be too "heavy" this tasty combination of autumn vegetables - marinated mushroom and roast pumpkin salad - is a perfect starter course …
Warm Goat Cheese Salad with Baby Greens
May 23, 2022
When the weather is warm (hot), I love to serve a big plate of fresh greens lightly dressed with extra virgin olive oil and vinegar or lemon juice, topped with slices of grilled chicken cutlets and fresh farmers market tomatoes. I marinate the chicken in the same salad dressing ingredients, rosemary, salt, and pepper. It …
A Quick Summer Salad with Zucchini Squash
July 31, 2020
Regardless of location, there is probably nothing I like more than visiting a farmer’s market in the summer. However, if I were honest the daily Provencal marchés and Italian mercatos have a certain amount of charm that our local market lacks. However, with travel restrictions this year, I have been a regular at the nearby …
No Comment