hey guys study this is Alex the French
guy cooking and today I’m going to show
you my take on a very French classic the
salad nicoise the dish originated from
the South of France from the city of
needs to be more precise and it’s a
celebration of freshness and of the
season there is no cooking involved in
this recipe only preparation and that’s
a really perfect fresh and healthy dish
that you can make for your family at
lunch so first off let’s slice a few
tomatoes so I’m using just simple red
medium size tomatoes so if you want to
you can use any tomatoes you like like
green yellow big ones small ones cherry
ones I like to have different size of
tomatoes so to remove the excess of
water from the tomatoes place a few
sheets of kitchen paper on a bowl put
your tomatoes on top next up let’s slice
up a bell pepper
remove the bottom remove the top then
remove the seeds and slice it into thin
circles checkers disks you know smaller
rings okay let’s set this aside next up
let’s slice up a few radishes radishes
have that distinct peppery flavor which
will go perfectly with the salad let’s
place those on the side so next we’re
going to slice up a few hard-boiled eggs
if you want to make those that’s easy
you just boil them for 10 minutes
whenever you buy eggs it’s always good
to go for the best quality you can go to
like we did for the tomatoes it’s great
you have some quarters and some hearts
as well so the reason why I’m putting
everything on the side is just to be
easy at the end to dress up the dish in
a matter of minute right next we are
going to slice up a few spring onions
remove the bottom remove the top and
then slice it
set this aside to the next part of this
recipe might be the trickiest one you
gotta prepare the after jokes remove the
stem remove the top and then remove the
outer leaves because they are tough you
don’t want to eat the tough leaves
nobody wants so here’s a little tip if
you don’t want your hands to go totally
black after peeling an artichoke then
you can dip them into citrusy water if
you never put a metal joke before I’ve
made a 1-minute video tip hey now it’s
time to turn the artichoke so basically
we are only leaving the best part the
most tender part of the artichoke cut it
in half and to remove any hair if there
is one so when the artichoke is clean
cut it into thin slices and then drop it
into the citrusy water so I chose very
young artichokes otherwise they are not
edible wrong all the preparation work is
over all we need to do now is spining up
some stuff beautifully of course
so before we add any ingredients to this
plate we need to add some garlic but if
we just slice up some garlic it would be
too strong I’m just gonna rub a tiny
clove of garlic 1/2 of a clove of garlic
on the plate this way we get the flavors
without the kick so first off let’s
place the green bell peppers because
there is so little work in the
preparation you can give some extra love
to the presentation now the tomatoes so
now let’s add the eggs as you can see
there is no meat in this recipe but with
the eggs it’s a nice take of protein
now the artichokes
a few radishes and finally let’s add
some toppings very important toppings
first of spring onions don’t go crazy on
spring onion it still is a bit pungent
next some small and young broad beans so
now is the turn of two of the most
important ingredients of this recipe and
chilies and also some Nicoise olives
these are not exactly in this was always
but these are black olives and if you
live abroad then you can use almost any
olives you like the finishing touch is
adding a few basil leaves just you know
for the freshness and for the plane or
this salad need is a drizzle of extra
virgin olive oil no vinegar not needed
because the the tomatoes are already a
bit acidic and also no salt so we get
the olives and the anchovies
perfect it’s a very popular salad and
it’s meant to be share so please enjoy
this recipe with all your family on a
sunny afternoon in the garden if you
want to see more salads made by other
food tube talents and hit the link I
hope you enjoyed this recipe don’t
forget to subscribe to foodtube in to my
own channel for many more fresh and
delicious recipes bye bye 3
guy cooking and today I’m going to show
you my take on a very French classic the
salad nicoise the dish originated from
the South of France from the city of
needs to be more precise and it’s a
celebration of freshness and of the
season there is no cooking involved in
this recipe only preparation and that’s
a really perfect fresh and healthy dish
that you can make for your family at
lunch so first off let’s slice a few
tomatoes so I’m using just simple red
medium size tomatoes so if you want to
you can use any tomatoes you like like
green yellow big ones small ones cherry
ones I like to have different size of
tomatoes so to remove the excess of
water from the tomatoes place a few
sheets of kitchen paper on a bowl put
your tomatoes on top next up let’s slice
up a bell pepper
remove the bottom remove the top then
remove the seeds and slice it into thin
circles checkers disks you know smaller
rings okay let’s set this aside next up
let’s slice up a few radishes radishes
have that distinct peppery flavor which
will go perfectly with the salad let’s
place those on the side so next we’re
going to slice up a few hard-boiled eggs
if you want to make those that’s easy
you just boil them for 10 minutes
whenever you buy eggs it’s always good
to go for the best quality you can go to
like we did for the tomatoes it’s great
you have some quarters and some hearts
as well so the reason why I’m putting
everything on the side is just to be
easy at the end to dress up the dish in
a matter of minute right next we are
going to slice up a few spring onions
remove the bottom remove the top and
then slice it
set this aside to the next part of this
recipe might be the trickiest one you
gotta prepare the after jokes remove the
stem remove the top and then remove the
outer leaves because they are tough you
don’t want to eat the tough leaves
nobody wants so here’s a little tip if
you don’t want your hands to go totally
black after peeling an artichoke then
you can dip them into citrusy water if
you never put a metal joke before I’ve
made a 1-minute video tip hey now it’s
time to turn the artichoke so basically
we are only leaving the best part the
most tender part of the artichoke cut it
in half and to remove any hair if there
is one so when the artichoke is clean
cut it into thin slices and then drop it
into the citrusy water so I chose very
young artichokes otherwise they are not
edible wrong all the preparation work is
over all we need to do now is spining up
some stuff beautifully of course
so before we add any ingredients to this
plate we need to add some garlic but if
we just slice up some garlic it would be
too strong I’m just gonna rub a tiny
clove of garlic 1/2 of a clove of garlic
on the plate this way we get the flavors
without the kick so first off let’s
place the green bell peppers because
there is so little work in the
preparation you can give some extra love
to the presentation now the tomatoes so
now let’s add the eggs as you can see
there is no meat in this recipe but with
the eggs it’s a nice take of protein
now the artichokes
a few radishes and finally let’s add
some toppings very important toppings
first of spring onions don’t go crazy on
spring onion it still is a bit pungent
next some small and young broad beans so
now is the turn of two of the most
important ingredients of this recipe and
chilies and also some Nicoise olives
these are not exactly in this was always
but these are black olives and if you
live abroad then you can use almost any
olives you like the finishing touch is
adding a few basil leaves just you know
for the freshness and for the plane or
this salad need is a drizzle of extra
virgin olive oil no vinegar not needed
because the the tomatoes are already a
bit acidic and also no salt so we get
the olives and the anchovies
perfect it’s a very popular salad and
it’s meant to be share so please enjoy
this recipe with all your family on a
sunny afternoon in the garden if you
want to see more salads made by other
food tube talents and hit the link I
hope you enjoyed this recipe don’t
forget to subscribe to foodtube in to my
own channel for many more fresh and
delicious recipes bye bye 3
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