"Napois" salad: a classic recipe with a photo

In search of new delicious, but not heavy dishes mistresses sometimes break through tons of literature. And they do not always find what they want, because cooking has worked so many goodies over the centuries of human existence that it's not difficult to accidentally miss something interesting. If you are interested in updating your menu, we recommend that you consult the French cuisine and prepare a salad "Nyuaz". The classic recipe went for a walk around the world, not only because it makes it possible to cook a delicious dish, but also because it strikingly combines lightness and satiety.

A few clarifications

The name of the salad with accuracy indicates its origin - for connoisseurs of the French language. A dish originally from sunny Nice has glorified the city no less than the famous beaches. Despite all the popularity that the Napois salad has acquired, the classic recipe for it does not exist in a single copy. You can say that almost every option served on the table is recognized as traditional. It is precisely established that initially salad included fish, tomatoes, olives and garlic. But this is hardly the first recipe, since tomatoes were widely distributed in France only in the 18th century.

Moreover, although most often prepare "Nisuaz" with tuna, a classic recipe indicates anchovies. At the same time, most modern cooks are inclined to regard tuna as a tradition. In relation to him, the most successful version is the one in which the fish is grilled, and so that the middle of the slice remains pink.

Having such a huge variety of modifications of the dish, it's easy to get lost. We selected the most successful and closest to the primary (presumably) options.

Sauce for salad

What all the cooks who cooked "Nisuaz" agree on: the classic recipe necessarily involves the use of a special dressing. It is thoroughly mixed with pure, not flavored olive oil, Dijon mustard, pepper and salt and balsamic vinegar. This will be the basis; Further it is already possible to experiment with herbs. The most successful in the sauce for "Nisuaz" oregano, basil, sage, thyme, tarragon, rosemary - in general, those that are usually referred to as provencal. Often, fresh lemon juice is added to the sauce; It is permissible to replace balsamic with wine vinegar, but the principle of the basis must be preserved.

The simplest "Nuisaz" is classic: a recipe with a photo

Large slices crumbles small tomatoes (4 pieces), a large cucumber and four steep eggs. Red and yellow Bulgarian pepper is cut with straws, a 100 gram jar of black olives - circles, tuna in its own juice - arbitrarily. Crushed two feathers of green onions and a sprig of basil, all components are combined and dressed with olive oil with balsamic vinegar.

The most popular option

Most cooks do not agree to consider this a modest dish described above. In the modern form it is usually made more multi-component, and only then recognized as a natural salad "Nyuaz". The classic recipe step-by-step will look like this.

1. A small salad onion is cut with transparent semirings, it is sprinkled with wine vinegar and left pomarinovatsya.
2. 100 grams of asparagus beans are brewed no longer than three minutes and (to preserve color) is washed with cold water.
3. 8 quail eggs are steeply cooked and cut halves. If you replaced them with two chicken - 6-8 pieces along.
4. Tuna (standard pot) is dismantled into pieces by hand.
5. 8 cherries are cut half.
6. A dozen anchovies are cleaned and separated on fillets.

The preparatory work has been completed. Now the plates are forgiven with lettuce leaves, and on them is laid out actually "Nisuaz": tuna with pressed onions - beans - anchovies with eggs - tomatoes and whole olives. Everything is poured by a classic dressing - and on the table.

Chicken "Nuisaz"

There are people who are indifferent to fish. There are also those who frankly do not like her in any way. The culinary kings take into account the needs of all gourmets, so there is also a meat French salad "Nyuaz". The classic recipe allows only chicken fillet and, frankly, he is right: with any other meat the dish turns out to be rough and heavy. The fillet is boiled, kneaded and cut into medium pieces or manually disassembled. In the broth from under the chicken is brewed a quarter of a kilo of string beans. Now a little fineness. When preparing a chicken "Nisuaz", the classic recipe is somewhat modified: four eggs should not be steep, and cooked "in a bag" - so the dish will turn out more tender and juicy. They are cut along in half, as are cherry tomatoes, and olives are cut into slices. For refilling, combine 3 tablespoons of olive oil, a spoonful of lemon juice (it is here instead of vinegar), two spoons of cereal or Dijon mustard and two pressed garlic cloves. The sauce should stick a little. For a salad, a handful of arugula, beans and tomatoes are first combined. They are poured by half of the filling, mixed and put in a salad bowl. Chicken, olives and eggs are placed above and the remainder of the sauce is added.

Variant with poached egg

And here is another salad "Nisuaz" with tuna. The classic recipe becomes even more classic, as one of the main ingredients is prepared purely in French. To begin with, the tuna steak is breaded in sesame seeds and fried - very quickly, for a minute from each side. The next step is the creation of the poached egg. The classic way is to pour boiling water, pour a spoonful of vinegar into it, spin a funnel in the center of the saucepan and gently drive a fresh egg into it. Cook it should be a minute or two, until the squirrel grabs. For the insecure cooks, you can offer another method: break the egg into a ladle and drop it on the boiled water prepared in this way.

It remains to collect the "Nuisaz". The salad is torn (you can take a little different), it cuts tuna, poured boiled string beans and a large grated carrot. For refueling, a few anchovies and a clove of garlic are ground; They are mixed with pepper in olive oil, combined with wine vinegar and juice from anchovies. Sauce is watered food in a plate, the pashot is laid out on top, and on the sides of it are halves of cherry and olives. You can enjoy!

Fantasy flight is allowed!

When a salad is prepared, the classic recipe is very flexible and tolerant. First, as for the fish. It is not always possible to buy tuna or anchovies. It does not matter - any spicy fish will do. For example, sprat, anchovy or capelin. Secondly, among many variants of the classics there are recipes with potatoes - and they are recognized by the French. Thirdly, you can experiment with any fresh vegetables, supplementing the prescribed list. In a word, each culinary expert can create his own "Nissuaz", and he will get as a result quite classical.