{"id":200471,"title":"Tu\u0148\u00e1kov\u00fd sal\u00e1t s majon\u00e9zou a \u0159\u00edmsk\u00fdm sal\u00e1tem po nicejsku","modified":"2026-10-31T18:11:00+01:00","plain":"Sal\u00e1t ni\u00e7oise jinak, s \u0159\u00edmsk\u00fdm sal\u00e1tem a majon\u00e9zou: tu\u0148\u00e1k s paprikou, an\u010dovi\u010dky, vejce s vl\u00e1\u010dn\u00fdm \u017eloutkem a olivy.\n\n\n\nListy \u0159\u00edmsk\u00e9ho sal\u00e1tu leskl\u00e9 olivov\u00fdm olejem, tu\u0148\u00e1k ochucen\u00fd paprikou, v\u00fdrazn\u011b slan\u00e9 an\u010dovi\u010dky a trocha majon\u00e9zy. Tento sal\u00e1t ni\u00e7oise v nov\u00e9m pojet\u00ed se od klasick\u00e9 verze li\u0161\u00ed: p\u0159id\u00e1v\u00e1 se do n\u011bj majon\u00e9za, va\u0159en\u00e9 zelen\u00e9 fazolky a na jednom tal\u00ed\u0159i se potk\u00e1vaj\u00ed tu\u0148\u00e1k i an\u010dovi\u010dky. Recept na 2 porce poslou\u017e\u00ed jako sv\u011b\u017e\u00ed, plnohodnotn\u00fd ob\u011bd s pom\u011brn\u011b n\u00edzk\u00fdm obsahem sacharid\u016f. Pat\u0159\u00ed mezi m\u00e9 keto pol\u00e9vky a sal\u00e1ty.\n\n\n\nCo je sal\u00e1t ni\u00e7oise v nov\u00e9m pojet\u00ed?\n\n\n\nOzna\u010den\u00ed ni\u00e7oise odkazuje na m\u011bsto Nice, zat\u00edmco nov\u00e9 pojet\u00ed nazna\u010duje z\u00e1m\u011brnou obm\u011bnu. Tato verze je sal\u00e1t jako hlavn\u00ed chod, jeho\u017e z\u00e1kladem je pevn\u00fd a k\u0159upav\u00fd mini \u0159\u00edmsk\u00fd sal\u00e1t dopln\u011bn\u00fd tu\u0148\u00e1kem ve vlastn\u00ed \u0161\u0165\u00e1v\u011b, an\u010dovi\u010dkami, vejci uva\u0159en\u00fdmi tak akor\u00e1t, raj\u010daty, olivami a cibul\u00ed.\n\n\n\nOsobitost mu dod\u00e1v\u00e1 p\u0159edev\u0161\u00edm ochucen\u00ed. \u0158\u00edmsk\u00fd sal\u00e1t se lehce obal\u00ed sm\u011bs\u00ed majon\u00e9zy a olivov\u00e9ho oleje, zat\u00edmco s\u016fl, pep\u0159 a paprika se sm\u00edchaj\u00ed zvl\u00e1\u0161\u0165. \u010c\u00e1st t\u00e9to sm\u011bsi spolu s trochou olivov\u00e9ho oleje ochut\u00ed tu\u0148\u00e1ka. Na ka\u017ed\u00e9 p\u016flce vejce p\u0159idr\u017e\u00ed tro\u0161ka majon\u00e9zy kousek an\u010dovi\u010dky. V\u00fdsledkem je pestr\u00e1 souhra k\u0159upav\u00fdch list\u016f, vajec s vl\u00e1\u010dn\u00fdm \u017eloutkem, tu\u0148\u00e1ka, raj\u010dat, oliv a papriky.\n\n\n\nVyzkou\u0161ejte tak\u00e9: sal\u00e1t ze \u0161pi\u010dat\u00e9ho zel\u00ed.\n\n\n\nP\u016fvod pokrmu: tradice a nov\u00e9 pojet\u00ed\n\n\n\nTradi\u010dn\u00ed sal\u00e1t ni\u00e7oise stoj\u00ed na syrov\u00e9 zelenin\u011b a olivov\u00e9m oleji. Obvykle v n\u011bm najdete raj\u010data, vejce natvrdo, an\u010dovi\u010dky nebo tu\u0148\u00e1ka, olivy z Nice, cibuli, mlad\u00e9 boby a papriku, \u017e\u00e1dnou va\u0159enou zeleninu ani majon\u00e9zu.\n\n\n\nTento recept se od n\u011bj v\u00fdrazn\u011b odkl\u00e1n\u00ed. \u0158\u00edmsk\u00fd sal\u00e1t nahrazuje \u010d\u00e1st syrov\u00e9 zeleniny a tvo\u0159\u00ed listov\u00fd z\u00e1klad, zelen\u00e9 fazolky se va\u0159\u00ed a n\u00e1sledn\u011b chlad\u00ed, tu\u0148\u00e1k se kombinuje s an\u010dovi\u010dkami, olivy Kalamata nebo zelen\u00e9 olivy zastupuj\u00ed olivy z Nice a mlet\u00e1 paprika p\u0159id\u00e1v\u00e1 jemn\u011b ko\u0159en\u011bn\u00fd t\u00f3n. Je to sal\u00e1t ni\u00e7oise v nov\u00e9m pojet\u00ed, s \u0159\u00edmsk\u00fdm sal\u00e1tem a majon\u00e9zou, odli\u0161n\u00fd od klasick\u00e9 verze.\n\n\n\nDal\u0161\u00ed sal\u00e1t s \u0159\u00edmsk\u00fdm sal\u00e1tem, tentokr\u00e1t s cel\u00fdmi listy: p\u016fvodn\u00ed sal\u00e1t Caesar\n\n\n\nHlavn\u00ed suroviny\n\n\n\nZ\u00e1klad tal\u00ed\u0159e tvo\u0159\u00ed 200 g mini \u0159\u00edmsk\u00e9ho sal\u00e1tu: jeho listy pod z\u00e1livkou nezvadnou, pokud je po omyt\u00ed dob\u0159e osu\u0161\u00edte, proto\u017ee p\u0159\u00edli\u0161 mnoho vody by majon\u00e9zu a olej na\u0159edilo. Zelen\u00e9 fazolky v mno\u017estv\u00ed 75 g p\u0159in\u00e1\u0161ej\u00ed zeleninov\u00fd t\u00f3n. Va\u0159\u00ed se 10 minut, pot\u00e9 se propl\u00e1chnou studenou vodou, aby si zachovaly barvu a p\u0159estaly se va\u0159it. D\u016fkladn\u00e9 scezen\u00ed zabr\u00e1n\u00ed tomu, aby rozmo\u010dily ji\u017e ochucen\u00fd \u0159\u00edmsk\u00fd sal\u00e1t.\n\n\n\nObjevte tak\u00e9: t\u011bstovinov\u00fd sal\u00e1t s tu\u0148\u00e1kem.\n\n\n\nV podobn\u00e9m duchu: pol\u00e9vka z \u010derven\u00e9 \u0159epy s raj\u010daty a bazalkou.\n\n\n\nTu\u0148\u00e1k ve vlastn\u00ed \u0161\u0165\u00e1v\u011b, 160 g \u010dili jedna mal\u00e1 konzerva, dod\u00e1v\u00e1 v\u011bt\u0161inu b\u00edlkovin: po d\u016fkladn\u00e9m scezen\u00ed se prom\u00edch\u00e1 se l\u017e\u00edc\u00ed olivov\u00e9ho oleje a o n\u011bco v\u00edce ne\u017e polovinou sm\u011bsi soli, pep\u0159e a papriky. An\u010dovi\u010dky v mno\u017estv\u00ed 45 g p\u0159in\u00e1\u0161ej\u00ed mo\u0159skou chu\u0165 bohatou na umami; v\u011bt\u0161ina se natrh\u00e1 a vm\u00edch\u00e1 k tu\u0148\u00e1kovi, osm del\u0161\u00edch kousk\u016f se odlo\u017e\u00ed na vejce, kde se polo\u017e\u00ed na tro\u0161ku majon\u00e9zy.\n\n\n\n2 vejce se va\u0159\u00ed 7 a\u017e 8 minut, aby \u017eloutek z\u016fstal vl\u00e1\u010dn\u00fd, pot\u00e9 se p\u0159ed oloup\u00e1n\u00edm zchlad\u00ed pod studenou vodou. Deset cherry raj\u010dat rozkrojen\u00fdch na poloviny nebo \u010dtvrtiny dod\u00e1 kyselost, \u0161\u0165\u00e1vu a barvu, 6 oliv Kalamata nebo 6 zelen\u00fdch oliv nakr\u00e1jen\u00fdch na kole\u010dka p\u0159id\u00e1 slanou chu\u0165. P\u016flka \u010derven\u00e9 cibule na tenk\u00e1 kole\u010dka dod\u00e1 \u0159\u00edz a p\u016flka jarn\u00ed cibulky na z\u00e1v\u011br sv\u011b\u017eest. Sladk\u00e1 mlet\u00e1 paprika, pep\u0159 a 2 \u0161petky soli se sm\u00edchaj\u00ed zvl\u00e1\u0161\u0165 a majon\u00e9za, celkem 2 l\u017e\u00edce, se nep\u0159id\u00e1v\u00e1 v\u0161echna najednou.\n\n\n\nTipy k p\u0159\u00edprav\u011b a pod\u00e1v\u00e1n\u00ed\n\n\n\nAby si sal\u00e1t zachoval \u00fahledn\u00fd vzhled, je nejsnaz\u0161\u00ed ochutit jednotliv\u00e9 slo\u017eky zvl\u00e1\u0161\u0165: \u0159\u00edmsk\u00fd sal\u00e1t sm\u011bs\u00ed majon\u00e9zy a olivov\u00e9ho oleje, tu\u0148\u00e1ka olejem a ko\u0159en\u00edm. Pot\u00e9 se v\u0161e naaran\u017euje bez prudk\u00e9ho m\u00edch\u00e1n\u00ed, aby vejce z\u016fstala neporu\u0161en\u00e1 a listy k\u0159upav\u00e9. P\u0159\u00edpravu si usnadn\u00edte soub\u011b\u017en\u00fdm va\u0159en\u00edm ve dvou hrnc\u00edch, vejce se va\u0159\u00ed 7 a\u017e 8 minut a zelen\u00e9 fazolky 10 minut. Mezit\u00edm omyjete \u0159\u00edmsk\u00fd sal\u00e1t, sced\u00edte tu\u0148\u00e1ka a p\u0159iprav\u00edte sm\u011bs soli, pep\u0159e a papriky. P\u0159i serv\u00edrov\u00e1n\u00ed vytvo\u0159\u00ed ochucen\u00fd \u0159\u00edmsk\u00fd sal\u00e1t z\u00e1klad, na kter\u00fd bez zbyte\u010dn\u00e9ho prom\u00edch\u00e1v\u00e1n\u00ed rozlo\u017e\u00edte tu\u0148\u00e1ka, kole\u010dka cibule, vejce s an\u010dovi\u010dkami, raj\u010data, zelen\u00e9 fazolky a olivy. Nakonec p\u0159id\u00e1te jarn\u00ed cibulku a zak\u00e1pnete olivov\u00fdm olejem.\n\n\n\nDal\u0161\u00ed recept v podobn\u00e9m duchu: sal\u00e1t caprese.\n\n\n\nNa jednu porci podle receptu p\u0159ipad\u00e1 281 kcal, 10 g \u010dist\u00fdch sacharid\u016f, 29 g b\u00edlkovin, 12 g tuk\u016f, 3 g nasycen\u00fdch mastn\u00fdch kyselin a 6 g vl\u00e1kniny. Uveden\u00fdch 10 g jsou ji\u017e \u010dist\u00e9 sacharidy, tak\u017ee od nich vl\u00e1kninu podruh\u00e9 neode\u010d\u00edtejte. Obsah sacharid\u016f z\u016fst\u00e1v\u00e1 n\u00edzk\u00fd, proto\u017ee sal\u00e1t neobsahuje brambory ani krutony. Jednotliv\u00e9 slo\u017eky je lep\u0161\u00ed uchov\u00e1vat odd\u011blen\u011b v chladu a spojit je a\u017e t\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm, proto\u017ee sal\u00e1t ztr\u00e1c\u00ed k\u0159upavost a raj\u010data pou\u0161t\u011bj\u00ed \u0161\u0165\u00e1vu. Pod\u00e1v\u00e1 se studen\u00fd, bez oh\u0159\u00edv\u00e1n\u00ed.\n\n\n\nProhl\u00e9dn\u011bte si v\u0161echny m\u00e9 keto recepty.\n\n\n\n\n\n\tSal\u00e1t ni\u00e7oise jinak (\u0159\u00edmsk\u00fd sal\u00e1t, majon\u00e9za)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t200 g mini \u0159\u00edmsk\u00e9ho sal\u00e1tu75 g zelen\u00fdch fazolek160 g tu\u0148\u00e1ka (1 mal\u00e1 konzerva; (ve vlastn\u00ed \u0161\u0165\u00e1v\u011b))45 g an\u010dovi\u010dek (1 mal\u00e1 konzerva)2 vejce10 t\u0159e\u0161\u0148ov\u00fdch raj\u010d\u00e1tek (nebo drobn\u00fdch raj\u010d\u00e1tek na zob\u00e1n\u00ed)6 oliv Kalamata (nebo 6 zelen\u00fdch oliv)0.5 jarn\u00ed cibulky0.5 \u010derven\u00e9 cibule0.5 l\u017ei\u010dky mlet\u00e9 papriky0.25 l\u017ei\u010dky \u010dern\u00e9ho pep\u0159e (mlet\u00e9ho)2 \u0161petky soli ((keltsk\u00e9 mo\u0159sk\u00e9))2 l\u017e\u00edce majon\u00e9zy2 l\u017e\u00edce olivov\u00e9ho oleje (extra panensk\u00e9ho; + po\u0159\u00e1dn\u00fd st\u0159ik na z\u00e1v\u011bre\u010dn\u00e9 zak\u00e1pnut\u00ed)\t\n\t\n\t\tUva\u0159te vejce (ne \u00fapln\u011b natvrdo, 7 a\u017e 8 minut). Ihned je zchla\u010fte pod studenou tekouc\u00ed vodou. Nejdou sko\u0159\u00e1pky sloupnout? Nejprve celou sko\u0159\u00e1pku poklepejte h\u0159betem l\u017e\u00edce, aby se uvolnila, a vejce oloupejte pod vodou.Zelen\u00e9 fazolky va\u0159te 10 minut a pot\u00e9 je propl\u00e1chn\u011bte studenou vodou. Nechte je okapat nebo je na chv\u00edli polo\u017ete na pap\u00edrovou ut\u011brku, aby oschly.Ve velk\u00e9 sal\u00e1tov\u00e9 m\u00edse p\u0159ipravte z\u00e1livku z 1 l\u017e\u00edce majon\u00e9zy a 1 l\u017e\u00edce olivov\u00e9ho oleje. Odd\u011blte listy sal\u00e1tu a d\u016fkladn\u011b je omyjte. Vlo\u017ete je do m\u00edsy se z\u00e1livkou a rukama prom\u00edchejte, aby se z\u00e1livka rovnom\u011brn\u011b rozprost\u0159ela po listech.Sm\u00edchejte s\u016fl s pep\u0159em a mletou paprikou.Tu\u0148\u00e1ka nechte okapat (nap\u0159\u00edklad v mal\u00e9m cedn\u00edku) a v m\u00edse ho prom\u00edchejte s 1 l\u017e\u00edc\u00ed olivov\u00e9ho oleje a o n\u011bco v\u00edce ne\u017e polovinou sm\u011bsi soli, pep\u0159e a papriky.An\u010dovi\u010dky natrhejte na kousky (8 del\u0161\u00edch kousk\u016f si odlo\u017ete stranou) a vm\u00edchejte je do tu\u0148\u00e1ka.Raj\u010d\u00e1tka omyjte a nakr\u00e1jejte na poloviny nebo \u010dtvrtiny. Olivy nakr\u00e1jejte na kole\u010dka a cibuli na tenk\u00e1 kole\u010dka. Vejce rozkrojte na poloviny nebo \u010dtvrtiny. Jarn\u00ed cibulku nakr\u00e1jejte na tenk\u00e1 kole\u010dka.Listy sal\u00e1tu rozlo\u017ete na 1 velk\u00fd tal\u00ed\u0159 nebo 2 men\u0161\u00ed tal\u00ed\u0159e. Navrch rozd\u011blte tu\u0148\u00e1ka a kole\u010dka cibule. Na n\u011b polo\u017ete vejce. Na ka\u017ed\u00fd kousek vejce dejte mali\u010dko majon\u00e9zy a p\u0159ilepte na ni odlo\u017een\u00e9 kousky an\u010dovi\u010dek. Kolem rozlo\u017ete raj\u010d\u00e1tka, zelen\u00e9 fazolky a olivy. Posypte jarn\u00ed cibulkou a zbytkem sm\u011bsi soli, pep\u0159e a papriky. Nakonec sal\u00e1t je\u0161t\u011b zak\u00e1pn\u011bte olejem.\t\n\t\n\t\tVybaven\u00ed: mal\u00fd rendl\u00edk (s rukojet\u00ed), hrnec nebo parn\u00ed hrnec, sal\u00e1tov\u00e9 m\u00edsy, mal\u00fd cedn\u00edk (voliteln\u011b).\n\t\n\t\n\t\tSaladeFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200471","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=200471"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200471\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/178479"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200471"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200471"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200471"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}