In ancient times, the French salad of Nicoise was the food of a poor people in Nice,France, who tried to fill their plate with tuna, eggs and vegetables.
Chicken eggs: 4 pcs
Potatoes: 100 grams
Green beans: 100 g
Balsamic vinegar: 2 tbsp
Mustard: 1 teaspoon
Garlic: 2 cloves
Sugar: 1 tbsp
Olive oil: 100 ml
Lettuce: 2 heads, with separated leaves
Gypsy fish fillet: 6 pieces
Black olives: 12 pieces
Chopped parsley: ¼ glass
How to prepare:
Put the eggs in a small saucepan with cold water and bring to a boil. Cook for 4 to 5 minutes, then immediately immerse in ice water and allow to cool.
Meanwhile, put the potatoes in a bowl of salt water and bring to a boil. Let cook for 10 minutes (or until soft).
In the last 2 minutes of cooking, add the beans. Take out the beans and pour them into ice water. When the potatoes are so cold that you can hold them in your hand, cut them in half, or if they are large, divide them into four parts.
Combine balsamic vinegar, mustard, garlic, sugar, sea salt and black pepper to make a sauce in a bowl. Gradually add the oil and stir until your mixture thickens.
Peel Chicken eggs, and Cut into four pieces. Put the lettuce in a bowl with the eggs, potatoes, beans, fish (steamed), olives and parsley.
To serve, pour your sauce over this mixture and mix gently.