{"id":270,"date":"2017-02-27T18:08:48","date_gmt":"2017-02-27T17:08:48","guid":{"rendered":"https:\/\/blogs.churlaud.com\/cuisine\/?p=270"},"modified":"2017-02-27T18:12:48","modified_gmt":"2017-02-27T17:12:48","slug":"salade-nicoise","status":"publish","type":"post","link":"https:\/\/blogs.churlaud.com\/cuisine\/2017\/02\/27\/salade-nicoise\/","title":{"rendered":"Salade ni\u00e7oise"},"content":{"rendered":"

Temps<\/h2>\n

Pr\u00e9paration : 25mn
\nCuisson : 10mn
\nTemps au frais avant consommation : 30mn<\/p>\n

Ingr\u00e9dients pour 4 personnes<\/h2>\n

1kg de petites tomates
\n1 concombre
\n200g de petites f\u00e8ves fra\u00eeches
\n8 petits oignons blancs
\n1 poivron vert
\n4 artichauts poivrade
\n1 gousse d’ail
\n2 oeufs
\n8 filets d’anchois (optionnel)
\n100g de petites olives noire de Nice
\nQuelques feuilles de basilic
\n8 cuill\u00e8res \u00e0 soupe d’huile d’olive
\nset et poivre<\/p>\n

Proc\u00e9d\u00e9<\/h2>\n
    \n
  1. Pr\u00e9parer des oeufs dur et les laisser refroidir dans l’eau froide.<\/li>\n
  2. Laver et essuyer les tomates, les couper en deux. Presser l\u00e9g\u00e8rement pour extraire le trop de jus et les p\u00e9pins. D\u00e9tailler la chair en fins quartiers.<\/li>\n
  3. Laver et essuyer le poivron. D\u00e9couper le en fines rondelles (sans le peler). Enlever au fur et \u00e0 mesure les p\u00e9pins et les parties blanches.<\/li>\n
  4. Peler les petites oignons et la gousse d’ail. Emincer les petits oignons.<\/li>\n
  5. Ecosser les f\u00e8ves.<\/li>\n
  6. Peler le concombre et le d\u00e9taillez en fines rondelles.<\/li>\n
  7. Couper les artichauts poivrade crus en quatre et \u00e9liminer le foin et quelques grosses feuilles ext\u00e9rieurs.\u00a0Rincer rapidement les quartiers sous un filet d’eau puis les \u00e9ponger.<\/li>\n
  8. Frotter le fond et les parois d’un saladier avec la gousse d’ail.<\/li>\n
  9. Ecaler les oeufs durs et les couper en quartiers.<\/li>\n
  10. Ciseler le basilic.<\/li>\n
  11. Mettre dans le saladier les tomates, les rondelles de poivron, les petits oignons, les artichauts, les f\u00e8ves et le basilic.<\/li>\n
  12. Poivrer, arroser tous les ingr\u00e9dients d’un filet d’huile d’olive et remuer d\u00e9licatement.<\/li>\n
  13. D\u00e9corer avec les olives,\u00a0les anchois (optionnel) et les quartiers d’oeufs durs.<\/li>\n
  14. Placer au frais 30mn avant de servir.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    Temps Pr\u00e9paration : 25mn Cuisson : 10mn Temps au frais avant consommation : 30mn Ingr\u00e9dients pour 4 personnes 1kg de petites tomates 1 concombre 200g de petites f\u00e8ves fra\u00eeches 8 petits oignons blancs 1 poivron vert 4 artichauts poivrade 1 gousse d’ail 2 oeufs 8 filets d’anchois (optionnel) 100g de petites olives noire de Nice […]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"iawp_total_views":1,"footnotes":""},"categories":[46,76],"tags":[77,51],"class_list":["post-270","post","type-post","status-publish","format-standard","hentry","category-ete","category-salade","tag-concombre","tag-tomate"],"yoast_head":"\nSalade ni\u00e7oise - Cuisine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogs.churlaud.com\/cuisine\/2017\/02\/27\/salade-nicoise\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Salade ni\u00e7oise - 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