Niçoise salad (French pronunciation: [niˈswaz]), , is a mixed salad consisting of various vegetables topped The salad or “salade” is displayed on a flat plate or platter and arranged on a bed of lettuce. Ripe tomato wedges, wedges of hard-boiled eggs, are topped with canned tuna (tinned in oil), and Niçoise Cailletier olives. Finally the salad is garnished with tinned anchovies. The salad is served with vinaigrette.
The original version of the salad always included raw red peppers, shallots, and artichoke hearts, never potatoes. The French, especially in the Nice area, will clearly state no cooked vegetables are to be used. “[...] la salade Niçoise ne contient pas de légumes cuits.”
A nontraditional Niçoise salad topped with seared tuna in place of canned tuna.
Rumours suggest the famous choreographer Balanchine may have influenced the creation of this dish during his tenure in Monte Carlo. Others claim it is a Provençal dish. This salad was made famous in America by “the French Chef”, Julia Child.
Salade Niçoise and its ingredients are often debated by purists. A common debate is the use of lettuce, which differs from village to village.
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