{"id":2361,"date":"2025-05-29T14:28:37","date_gmt":"2025-05-29T14:28:37","guid":{"rendered":"https:\/\/redheadwithafork.ch\/?p=2361"},"modified":"2025-05-29T14:29:17","modified_gmt":"2025-05-29T14:29:17","slug":"salade-nicoise","status":"publish","type":"post","link":"https:\/\/redheadwithafork.ch\/index.php\/2025\/05\/29\/salade-nicoise\/","title":{"rendered":"Salade ni\u00e7oise"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Ingredients<\/mark><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 tomatoes cut in quarters<\/li>\n\n\n\n<li>4 hard-boiled eggs cut in rounds<\/li>\n\n\n\n<li>180 g of flaked tuna<\/li>\n\n\n\n<li>200g of cucumber, seeded, peeled and cut in thin slices<\/li>\n\n\n\n<li>200 g of green pepper cut in stripes<\/li>\n\n\n\n<li>6 artichoke bottoms, sliced<\/li>\n\n\n\n<li>4 spring onions, finely sliced<\/li>\n\n\n\n<li>120 g of broad beans, cooked<\/li>\n\n\n\n<li>2 cloves of garlic, crushed<\/li>\n\n\n\n<li>16 black olives<\/li>\n\n\n\n<li><strong>Sauce<\/strong>\n<ul class=\"wp-block-list\">\n<li>12 basil leaves, chopped<\/li>\n\n\n\n<li>120 ml of olive oil<\/li>\n\n\n\n<li>10 ml of salt<\/li>\n\n\n\n<li>2.5 ml of ground pepper<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Instructions<\/mark><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Sprinkle the tomatoes with a little of the salt and allow sweating their juice.<\/li>\n\n\n\n<li>Rub the sides of a salad bowl with the crushed garlic, then put in all the other salad ingredients, first wiping the tomatoes.<\/li>\n\n\n\n<li>Make the sauce with the remaining salt, pepper, basil and oil and pour this over the salad.<\/li>\n\n\n\n<li>Mix well and allow the salad to stand for 30 minutes.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Notes<\/mark><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Serve with bread.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Instructions Notes Serve with bread.<\/p>\n","protected":false},"author":1,"featured_media":2362,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[56,155],"class_list":["post-2361","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fish","tag-eggs","tag-tuna"],"_links":{"self":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/2361","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/comments?post=2361"}],"version-history":[{"count":3,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/2361\/revisions"}],"predecessor-version":[{"id":2365,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/2361\/revisions\/2365"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media\/2362"}],"wp:attachment":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media?parent=2361"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/categories?post=2361"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/tags?post=2361"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}