In 2020, after a two-month break, Tous en Cuisine returned triumphantly to M6 on Monday, August 24. The format stayed true: Cyril Lignac, France's favorite chef, demonstrates live recipes that home cooks can easily replicate. On August 14, he previewed the ingredients for his Niçoise salad, so fans could shop and cook along.
Cyril Lignac's Niçoise Salad: The Recipe That Sparked Debate
The initial online version stirred controversy among purists. Internet users criticized additions like potatoes, beans, and seared tuna instead of the traditional oil-packed variety. The Rodez native wisely revised it, striking a balance that delighted everyone and honored Provençal roots.
How to Make Cyril Lignac's Niçoise Salad
Recipe Overview
Preparation time: 20 minutes
Serves: 4
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 Steps
- In a pot of boiling water, cook the eggs for 6 minutes until soft-boiled. Plunge into ice water, peel under water, and cut into wedges.
- Slice the tomatoes and artichokes. Tear the romaine leaves.
- In a large dish, arrange the romaine leaves as a base. Artfully add tomatoes, peppers, celery, spring onions, radishes, quartered eggs, artichokes, tuna, and anchovy fillets.
- Drizzle with olive oil and sherry vinegar. Season with salt and a grind of pepper. Top with black olives and basil leaves.
