In 2020, after a two-month hiatus, the show Tous en cuisine made its big comeback on Monday August 24 on M6 with the same principle of seeing Cyril Lignac make live recipes that everyone can reproduce from home. But before that the favorite chef of the French - so that the faithful of the show can cook at the same time as him - had revealed on August 14 the ingredients necessary for the recipe chosen by the chef; this was the Niçoise salad.
Niçoise salad by Cyril Lignac:a first version of his recipe that caused controversy!
However, in its first version published on the internet, its recipe caused many Internet users to react s, who had then deemed it too far from the traditional recipe; Cyril Lignac indeed added potatoes and beans and offered snacked tuna instead of the one in oil found in the Niçoise salad. The native of Rodez had therefore agreed to back off to avoid the diplomatic incident and finally got everyone to agree.
Here's how to make Cyril Lignac's Niçoise salad!
GENERAL INFORMATION
Preparation time:20 minutes
Recipe for 4 people
INGREDIENTS
- 6 washed beefsteak tomatoes
- 2 stalks of celery, washed, peeled and chopped
- 1 green pepper, washed, seeded and cut into strips
- 6 spring onions, washed and sliced
- 1 bunch of radishes, stemmed, washed and cut in half
- 4 artichokes marinated in olive oil
- 4 eggs
- 1 nice piece of tuna in olive oil
- 1 romaine washed and stripped (or heart of lettuce)
- 6 marinated anchovies
- A few basil leaves
- A few black olives
- Olive oil
- Sherry vinegar (or your choice)
- Fine salt and ground pepper
PREPARATION
- In a pot of boiling water, cook the eggs for 6 minutes until soft. At the end of cooking, immerse them in a bath of ice water and peel them in the water. Cut them into wedges.
- Cut the tomatoes and then the artichokes. Detail the romaine leaves.
- In a large dish, place the romaine leaves, delicately and harmoniously add the tomatoes, peppers, celery, spring onions, radishes, quartered eggs, artichokes, tuna and fillets of anchovies.
- Pour a dash of olive oil and a dash of sherry vinegar to season, add a little salt and a turn of the pepper mill. Finish with black olives and basil leaves.
