Nisuaz salad is a classic recipe with tuna. How to cook a French nisuaz salad, photo. Sauce, refueling nisuaz - recipes

A light, tasty, divine salad with the aroma of Provencal meadows and the taste of summer. All these qualities belong to French, exquisite and to the impossibility of a simple salad with a delicate name Nisuaz. What is the secret of the centuries -old popularity of vegetable salad on all five continents? And how to cook this salad so that it does not lose its authenticity? We will tell you about this in secret in this article.

Nisuaz salad - background to a delicious Provencal snack

The name of the Nisuaz salad comes from the word Niçoise, which is interpreted as "from the city of Nice." This is French, and to be more accurate, the Provencal dish, the basis of which consists of dried anchovies, olive oil, butter and tomatoes. As additional components, legumes, capers, eggs, brass lettuce are often used.

There is an indescribable number of different variations of this salad. Therefore, culinary historians and experienced gourmets are still discussing - what recipe should the true Nisuas correspond: to the one who voiced the restaurateur Auguste Escofier, or that which was proposed in the twentieth century of the measures of Nice Jacques.

There are two more unlikely theories The origin of this masterpiece salad. One version says that the Nisuaz recipe has become popular thanks to Catherine Medici, who borrowed it from the Italians. And the other - assures that the salad was invented by the English sailors V centuries ago.

But it is quite obvious that the modern version of Nisuaz could not exist until the 17th century. Since tomatoes and legumes came to Europe thanks to Columbus only in the middle of the 16th century. But the first prototype of this salad with world popularity ate the ancient Ligurian tribes, however, in a more modest version.

Nisuaz sauce is an important accent in the salad

No matter how many recipes are nisuas, and no matter how many chefs they prove their case when choosing ingredients for this salad, everyone converges in one thing: Nisuaz should refuel with a special sauce.

For refueling, the base is first prepared from a mixture of fragrant oil, balsamic vinegar and dijon mustard. And then you can safely experiment with spicy herbs. Since the salad is considered Provences, the herbs should be the corresponding grass - basil, rosemary, sage, oregano, thyme. Sometimes lemon juice is found in the salad recipe, and instead of balsam - wine vinegar. But the basis of the gas station must maintain its authenticity.

Traditional nisuaz sauce - recipe

To prepare a simple classic gas station, you will need the following ingredients:

• Olive oil (unrefined) - 60 mg.
• Dijon mustard - 6 tbsp. l.
• Balsamic vinegar - 2 tsp.
• Lemon - 2/3 pcs.
• The ground black pepper is a pinch.
• Fresh basil - 2 branches.
• Salt - 3 g.

Phased preparation of refueling for nisuaz salad with photo:

• Pour olive oil into a glass or ceramic bowl.
• Pour the pepper into the oil and squeeze the lemon juice.
• Add balsamic vinegar and mix the sauce.
• Now mix Digon mustard and chopped basil.
• Mix the sauce until a homogeneous structure is obtained and send it to the refrigerator for 20 minutes.

Such a sauce can be used not only for refueling nisuaz salad. It is suitable for meat, fish and grilled vegetables. With this dressing, many dishes open their taste in a new way.

Nisuaz salad - classic recipe

The traditional Nisuaz recipe involves the use of fresh vegetables without heat treatment. Thanks to this, the salad is light, bright and juicy. And adding a dressing with fresh Provencal herbs opens up a riot of tastes, colors and aromas of this excellent snack. Fresh and saturated with vitamins, the salad is especially tasty in the summer, it perfectly replaces the main dish or serves as an addition to meat or seafood.

The base for salad is anchovies or more expensive tuna, ripe tomatoes (yellow), pink oils and garlic should also be present. Over time, boiled eggs, bell pepper and patch beans were added to the recipe, but this is already a matter of taste. And the final ingredient of Nisuaz is a gas station of fresh basil, olive oil, garlic and mustard. Regarding the quantitative composition of the gas station, there are many disputes and misunderstandings, so you can prepare it at your discretion.

Unfortunately, a universal recipe for nisuas simply does not exist. It is as variable as the fantasy and skill of its performer is enough. But still there is a traditional option from which you can start in the process of your culinary creation. So, Provencal Nisuaz is classic - a recipe.

To cook a vegetable mix with a grill tuna, the following products will be needed:

• Pickled tuna - 200 g.
• Maslin - 120 g.
• Quail eggs - 4 pcs.
• Cherry tomatoes - 160
• Salad mix (rugula, brass, Romano) - 220 g.
• Capers - 15 g.
• Exercise beans - 120 g.
• Young bow - 40 g.
• Potatoes - 160

For sauce:

• Olive oil - 30 mg.
• Salt and pepper - 4 g.
• Basil - ¼ bundle.

For marinade:

• Soy sauce - 35 g.
• Salt, pepper - a pinch.
• Garlic - 1 tooth.

The process of making nisuaz salad with photo:

• First you need to prepare products that require heat treatment: cook eggs and beans, bake the potatoes in a uniform in the oven (do not remove the peel after the readiness of potatoes!).

• Onions (to give the dish of brightness you can take blue grades) cut into half rings.

• Cut eggs, tomatoes, olives into two parts, crush capers with a knife.

• Cut the potatoes in the peel slices, cut the asparagus beans in two.

• Now lure the tuna: mix the indicated ingredients for the marinade and immerse the tuna in this mixture for 20 minutes.

• Then fry the fish in a grill pan over high heat so that ruddy strips appear on top, and in the middle, juicy half-skinned pulp. The duration of cooking on the one hand is 3 minutes.

• Take a deep container, break the washed and dried salad mixture into it.

• Then add all the prepared vegetables.

• Beat all the ingredients for refueling the salad, add it to the vegetables and mix the salad.

• The highlight of the real nisuaz is a lubricated plate in which the dish is served. Therefore, prepare a salad bowl, grated by garlic.
• Put the salad into it, lay the slices of the fried tuna on top, decorate the nisuas with the leaves of the basil. The salad is ready!

Interesting variations of nisuaz salad - recipes with photos

Nisuaz salad may not be easy for a light snack, but also a full dinner. After all, it can be prepared differently! Tuna-grille can easily be replaced with anchovies, supplemented with a bell pepper and cucumber, and excluded potatoes and eggs from the list of priority ingredients. And finally, you can “play” with refueling using new combinations of Provencal herbs. Agree, not every dish gives free rein to fantasy and innovation.

Nisuaz salad with tuna and anchovies

If you do not decide what to choose for salad - anchovies or tuna, this option is Nisuaz specifically for you. What is the secret of this salad? The combination of two types of fish and vegetables makes the taste of nisuas balanced: the fish provides nutritional power, and greens and vegetables - lightness and aroma.

What products need to be prepared:

• Tuna in its own juice - 240 g.
• Salad leaves - 120 g.
• Green patch beans - 250 g.
• Tomatoes - 2 pcs.
• Eggs - 2 pcs.
• Potatoes - 150 g.
• Bulgarian pepper red and yellow - ½ pcs.
• Maslins without a bone-8-10 pcs.
• Anchovies (fillet) - 4 pcs.

For sauce:

• Olive oil - 50 ml.
• Wine vinegar (white) - 20 ml.
• Garlic - ½ clove.
• Salt, pepper, mustard taste.

Cooking features:

1. Rub the potatoes well with a brush, wash and boil in a uniform. Then cool in cool water and peel. Cut the root crop in circles.
2. Put the beans into boiling water for 8 minutes, then throw it into a colander and rinse it under a stream of ice water to preserve a bright green color.
3. Bake pepper in the oven at 200 ° C until cooked. Then put the vegetable in the bag and tie it tightly for 10 minutes. Then, easily separate the skin and remove the seeds. Cut the pepper with strips.
4. Cut the tomato with slides 0.5 cm thick.
5. Put the eggs in a stewpan with water and cook for 9 minutes, starting from the moment of boiling.
6. Then clean them, cut them into 4 slices.
7. Put the tuna on a paper towel to get rid of excess fluid.
8. Put crushed garlic, vinegar and salt in a bowl, start whipping the sauce, slowly pouring oil. As a result, you will have an emulsion.
9. On the plate, lay out a ball of salad leaves, lay out beans, vegetables, eggs on top. Then put the tuna, after it anchovies with olives.
10. Pour the salad with refueling and you can start tasting.

Nisuaz salad from Julia Vysotskaya

The secrets of the genuine Provencal snack Nisuaz, which can be tasted in any institution on the azure coast, kindly shared by Julia Vysotskaya, famous in the culinary world. Vysotskaya considers the ideal products for Nisuaz exclusively canned tuna and young potatoes, while she prefers to leave pepper in fresh form without baking, and she buys only frozen beans.

Main ingredients:

• Powder beans - 350 g.
• Cucumbers - 4 pcs.
• Quail eggs - 10 pcs.
• Cherry tomatoes - 300 g.
• Tuna in oil - 2 banks.
• Pepper sweet yellow and red - 1/3 pcs.
• Young potatoes - 12 pcs.
• Red onions - 70 g.
• Green onions - 100 g (1 beam).
• Capers - 25 pcs.
• Olive oil - 40 mg.

Components for refueling:

• Dijon mustard - 1.5 tbsp. l.
• Red wine vinegar - 1.5 tsp.
• Lemon - ½ pcs.
• Sea salt - ¼ tbsp. l.
• Sulfur pepper - tastes.

Preparation:

1. Boil the beans based on the conditions in the packaging instructions.
2. Boil the young potatoes in salt water, then drain the liquid and place the potatoes in a container with ice. This will not let her crumble in the salad.
3. Put the potatoes chopped into 3-4 parts in the salad bowl, pour it with oil so as not to stick together.
4. Cut the green onion obliquely and send to the potatoes.
5. Cut the cherry in half, peel pepper and cucumbers, cut into thin slices, cut red onions with rings. Put vegetables in a bowl of potatoes.
6. Dip the eggs in boiling water for 2 minutes, then let them cool, clean and cut into 2 parts. Put them to vegetables.
7. Add beans, capers and tuna (without oil). Mix everything and put in a portioned salad bowl.
8. Beat all the components for refueling with a fork and pour the salad sauce.

Nisuaz with tuna - a recipe with an unusual approach

What human fantasy will not come up with in the conditions of the modern rhythm of life. If you do not have time to not in a hurry to enjoy the taste of the French dish or you unforeseenly decided to have lunch in nature, this is not a reason to deny yourself your favorite salad. This original way of serving nisuas in the sandwich is simply magnificent.

What you need:

• Fresh loaf or baguette (you can use wheat, buckwheat, with bran) - 1 pc.
• Tomatoes - 450 g.
• Boiled eggs - 2 pcs.
• Maslin - 4 tbsp. l.
• Capers - 15 g.
• Garlic-2-3 cloves.
• Canned tuna-350-400 g.
• Olive oil - 5 tbsp. l.
• Basil - 1 handful.
• Wine vinegar - 2 tsp.
• Salt, pepper - a pinch.

Step -by -step preparation:

1. Put olive oil with vinegar, salt, chopped garlic (you can add spices).
2. Cut the loaf into two even parts, lubricate the cut places with the resulting dressing.
3. Cut the tomatoes, eggs and olives in circles.
4. Separate the tuna from the juice and crumble it with a fork.
5. Take one part of the loaf, lay a ball of tomatoes, a ball of capers, a ball of olives on top of the gas station, salt slightly.
6. Then put eggs and tuna. Lay the basil on top.
7. Now cover the second part of the loaf and tightly press the resulting sandwich.
8. Bake the dish in the food film and leave it under the load for half an hour.
9. Now you can remove the film and cut Nisuaz into portions.

Nisuaz with chicken in a new way

Who said that Nisuaz is done with tuna and no replacement options are unacceptable. It’s just that the poor sailors had nothing to cut the fish, and the chicken for them was beyond the gravity of the opportunity. But now completely different living conditions than a couple of millennia ago, so why not make some changes to a long -standing recipe for salad.

You will need:

• Kurin fillet - 700 g.
• Arugula is a bunch.
• Green beans - 200 g.
• Black olives - 60 g.
• Eggs-3-4 pcs.
• Cherry tomatoes - 200 g.

For sauce:

• Olive oil - 1/3 cup.
• Citrus juice - 20 ml.
• Garlic - 2 slices.
• Grain mustard - 1 tbsp. l.

Cooking process:

1. Put the washed chicken fillet into boiling water, remove the foam and cook it for 20 minutes. Then let the meat cool and cut with cubes.
2. Mix chopped garlic with refueling products, mix everything until smooth.
3. Boil the beans in the chicken broth for about 7 minutes, throw it in a colander.
4. Cut the cooked eggs, tomatoes and olives in two, wash therugula.
5. Tomatoes, olives, arugula and beans pour ½ part of the refueling and mix.
6. Put the tuna and eggs on top of the vegetables, pour the remains of the gas stations.
7. The salad is ready. Bon appetit!

When nisuaz begin to cook in the kitchen, the basic recipe shows incredible flexibility and tolerance. To begin with, you can replace fish. It is not always possible to find tuna or anchovy fillet, so the use of Hamsa or Moiva will be a good alternative. You can also use potatoes, which even the indigenous French recognized in the salad, however, there were no loud debate on this subject. And in the end, you can endlessly add or take fresh vegetables. In a word, each time you can get your own corporate nisuaz.

Remember, any recipe for French nisuas is just a guide for you and an example for inspiration, and not a culinary dogma without the right to change. If you do not like any component in the salad, you can no doubt replace it with your favorite product. After all, you should like the dish you have prepared, and not Provencal restaurateurs.