Salade nicoise with quail eggs, pickled pearl onions and avocado

Salade nicoise is a delicious classic from French cuisine. This version has been modernized with pickled pearl onions, avocado and quail eggs.

The salad tastes great with flash-fried fresh tuna, but you can also use canned tuna if there is no time for a trip to the fish market. Choose the best possible quality, preferably tuna in larger pieces. This will plate the best.


Serves 4


12 pearl onions

1 dl white vinegar

1 dl sugar

½ dl water

200 g of potatoes

12 quail eggs

200 g cherry tomatoes

2 avocados

300 g tuna fillet

Oil for frying

100 g green beans

2 handfuls of lettuce, e.g. frisee

1 handful of olives

Fresh herbs for garnish


3 tbsp. olive oil

1 tbsp. white wine vinegar

1 tsp. honey

1 tsp. Dijon mustard

Salt and pepper

Step by step

Peel the pearl onions. Bring a pot of white vinegar, sugar and water to the boil and cook the pearl onions for 2 minutes. Leave them to cool in the sheet and cut them in half.

Boil the potatoes in lightly salted water until they are tender. Cool the potatoes, peel them and cut them into smaller pieces.

Cook the quail eggs for 2 minutes and 20 seconds. Rinse in cold water, peel and halve.

Halve the cherry tomatoes and cut the avocado into smaller pieces.

Cut the tuna fillet into oblong pieces and flash fry them in oil in a pan until they take on color on all sides. Then cut them into smaller pieces.

Pinch off the ends of the green beans and boil them in lightly salted water for 2 minutes. Put them in ice water, then cut them into slices.

Arrange everything in deep plates and drizzle the vinaigrette over.


Whisk olive oil, white wine vinegar, honey and Dijon mustard together in a bowl. Season to taste with salt and pepper.

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