Good afternoon
I already once wrote that I do not like salads, where everything is coarsely cut and there is no meat or fish. In my understanding, the salad should be similar to Olivier, or, in extreme cases, to Uzbekistan, but you can’t even represent a set of coarsely pinned leaves, slightly sprinkled with balsamic vinegar and olive oil. And there is inconvenient and calories are not enough for our climate. However, there are exceptions to the Fernando type, in which, in addition to all grass, there are eggs and tuna that all save. Our guest from the same series today.
Recently decided to arrange a French party and set the table accordingly. If with hot and all sorts of cheese plates they quickly figured it out, then a hitch came out with the salad. I did not want to make a standard Mediterranean salad, you won’t find a normal greenery of normal this season, therefore I had to arm yourself with a search engine and hire the world of a world web. After a short search, they stopped on a salad known as Nisuaz.
The story of this dish is quite controversial. Recipes are a mass, but champions of world culinary justice prove that only tomatoes, anchovies, garlic and olives should be in true nisuas. No rice, potatoes or beans. But, having wound the opinion of the classics on the mustache, we, all the same, decided to cook Nisuaz not quite according to a classic recipe (there are beans), but also not to retreat far towards rice and potatoes. So, meet:
The grocery set is quite extensive:
- Salad leaves
- Pods of beans (here frozen)
- Bulgarian pepper
- Tomatoes
- Eggs
- Tuna
- Anchovies
- Red onions
- Maslin
For sauce:
- Fresh basil
- Black pepper
- Garlic
- White wine vinegar (1 tbsp. Spoon)
- Olive oil (5 tbsp.
- Quaternary lemon
First of all, we prepare the sauce, because it should brew.
Finely chop the basil, press the garlic, squeeze the juice from the lemon (1 teaspoon), fill everything with wine vinegar, olive oil (4/5 of the total amount), sprinkle with black pepper and slightly salt: salt:
Mix and leave to rest for an hour:
In the meantime, we are not sitting idle. We put the eggs boiled. We also boil water and fill it with beans. We send to the stove, bring to a boil and cook for five minutes:
Then we drain the water and send the beans to the pan, where the remaining olive oil is already heated. Fry the beans for about five minutes until soft:
Along the way, chop the vegetables. I must say that in the present Nisuaz, as in any southern salad, everything is chopped quite large, but we decided to decline and were not mistaken.
So, everything is ready. We take a suitable bowl and throw 1/3 pre -chopped into pieces of salad at the bottom:
Next is 1/3 of the tomato-on-hand mixture:
1/3 beans:
And again we repeat in layers — salad, tomatoes, onions. pepper, beans, until we put everything:
Ready:
Now we spray our salad with lemon juice:
And pour the insisting sauce:
Mix thoroughly:
Now, if the guests have not yet gathered and set it on the table early, we remove the seasoned salad in the refrigerator — let him insist.
And before serving on the table, we cut the eggs on the quarters, and the olives in half. We take out our bowl with vegetables, exuding the wild-year aroma of the sea and sun, and lay out tuna, eggs, olives and anchovies on top.
After that, you can sprinkle again with the remains of lemon juice and serve:
Bon appetit!
