经典尼斯沙拉

Name: 经典尼斯沙拉
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head 黄油生菜 叶片分离、洗净和擦干; 2 can 金枪鱼 橄榄油浸装 沥干; 4 eggs large; 2 medium 成熟番茄 切成楔形; 6 鳀鱼片 油浸装 沥干; 4 萝卜 薄片; 2 tbsp 酸豆 沥干; 2 tbsp 新鲜平叶欧芹 粗碎，作为装饰; 2 tbsp 红葡萄酒醋; 1 tbsp 新鲜柠檬汁; 1.5 tsp 第戎芥末; 1 clove 大蒜 切碎或磨碎; 0.5 tsp 粗盐; 0.25 tsp 黑胡椒 现磨; 0.5 cup 优质特级初榨橄榄油; 1 tsp 蜂蜜

沙拉45 分钟4 份中等

关于此食谱

一款来自阳光明媚的尼斯海岸的经典法式拼盘沙拉，采用煎制或罐装金枪鱼、嫩青豆、蛋黄流心的水煮蛋、咸香橄榄和成熟番茄——全部铺排在爽脆生菜上，淋上明亮的第戎芥末油醋汁。这个家庭友好的版本可靠、灵活，外观令人惊艳，味道同样令人满足。

步骤说明

1
Make the vinaigrette: In a small mixing bowl, whisk together the red wine vinegar, lemon juice, Dijon mustard, garlic, kosher salt, and black pepper. While whisking constantly, slowly drizzle in the extra-virgin olive oil until fully emulsified. Taste and adjust seasoning; add honey if you prefer a slightly less sharp dressing. Set aside.
2
Cook the potatoes: Place the halved potatoes in a medium pot, cover with cold salted water, and bring to a boil over ^[medium-high heat]. Cook until just fork-tender, about 12–15 minutes. Drain and let cool slightly. While still warm, drizzle with 1–2 tablespoons of the vinaigrette and toss gently — this helps the potatoes absorb flavor.
3
Soft-boil the eggs: Bring a small saucepan of water to a boil. Gently lower the eggs in with a slotted spoon. Cook for exactly 7 minutes for jammy, slightly soft yolks (or 8 minutes for fully set). Transfer immediately to a mixing bowl of ice water and let sit for 5 minutes. Peel carefully and halve lengthwise.
4
Blanch the green beans: Bring the same pot of water back to a boil (or use a fresh pot of salted water). Add the haricots verts and cook for 2–3 minutes until bright green and crisp-tender. Drain and transfer immediately to the ice water bath to stop cooking. Pat dry with a clean towel.
5
Arrange the salad: Lay the butter lettuce leaves across a large serving platter as the base. Arrange the components in separate clusters or rows: the potatoes, green beans, tomato wedges, tuna in olive oil (broken into large chunks), and halved eggs. Scatter the olives, capers, radishes, and anchovy fillets (if using) over the top.
6
Dress and serve: Drizzle the Dijon vinaigrette generously over the entire salad. Garnish with fresh flat-leaf parsley. Serve immediately with extra dressing on the side. Do not toss — a Niçoise is a composed salad meant to be served and admired before eating.

经典尼斯沙拉

沙拉45 分钟4 份中等

关于此食谱

步骤说明

1
Make the vinaigrette: In a small mixing bowl, whisk together the red wine vinegar, lemon juice, Dijon mustard, garlic, kosher salt, and black pepper. While whisking constantly, slowly drizzle in the extra-virgin olive oil until fully emulsified. Taste and adjust seasoning; add honey if you prefer a slightly less sharp dressing. Set aside.
2
Cook the potatoes: Place the halved potatoes in a medium pot, cover with cold salted water, and bring to a boil over ^[medium-high heat]. Cook until just fork-tender, about 12–15 minutes. Drain and let cool slightly. While still warm, drizzle with 1–2 tablespoons of the vinaigrette and toss gently — this helps the potatoes absorb flavor.
3
Soft-boil the eggs: Bring a small saucepan of water to a boil. Gently lower the eggs in with a slotted spoon. Cook for exactly 7 minutes for jammy, slightly soft yolks (or 8 minutes for fully set). Transfer immediately to a mixing bowl of ice water and let sit for 5 minutes. Peel carefully and halve lengthwise.
4
Blanch the green beans: Bring the same pot of water back to a boil (or use a fresh pot of salted water). Add the haricots verts and cook for 2–3 minutes until bright green and crisp-tender. Drain and transfer immediately to the ice water bath to stop cooking. Pat dry with a clean towel.
5
Arrange the salad: Lay the butter lettuce leaves across a large serving platter as the base. Arrange the components in separate clusters or rows: the potatoes, green beans, tomato wedges, tuna in olive oil (broken into large chunks), and halved eggs. Scatter the olives, capers, radishes, and anchovy fillets (if using) over the top.
6
Dress and serve: Drizzle the Dijon vinaigrette generously over the entire salad. Garnish with fresh flat-leaf parsley. Serve immediately with extra dressing on the side. Do not toss — a Niçoise is a composed salad meant to be served and admired before eating.