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!
Full day Wine Tasting Tour from Marseille: Châteauneuf du Pape, Gigondas & Séguret
Experience a full day of wine tasting and cultural exploration on this enchanting wine tour. Discover the rich history, stunning landscapes, and world-class wines of the Southern Rhone Valley as you visit the picturesque towns of Châteauneuf-du-Pape, Gigondas, and Séguret.
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
Tasty Duck, Roasted Pear and Spinach Salad Recipe
January 25, 2017
salad with the rich, sweet flavours of roasted duck breast and juicy pear comes in handy and let’s not forget the extra dose of green, much needed vitamins from the young spinach leaves and some fried red cabbage. …
Provence Gourmet: Olive Tapenade on a Mesclun Salad
November 26, 2014
The olive harvest in Provence is almost finished, and the extra virgin nectar rests briefly before serving. This easy recipe can be served any time of year. Gilles at Provence Gourmet shared this recipe with Perfectly Provence readers to celebrate this year’s harvest. This is an easy salad to celebrate the olive harvest. More Salad …
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 …
Citrus Salad with Orange, Fennel, Olive and Capers
July 31, 2019
In a climate where fennel grows wild and, olive oil production is big business this tangy salad is a tribute to the landscape. This citrus salad incorporates many ingredients native to the South of France and the Mediterranean Basin. Gemma Wade prepared this salad as a side dish for the Easter lunch menu…
No Comment