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Salade Niçoise

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A traditional Salade Niçoise salad topped with canned tuna, anchovies, hard boiled eggs, boiled potatoes, tomatoes, olives, and green beans.

Niçoise salad (Salade Niçoise) is a mixed salad consisting of various vegetables topped with tuna and anchovy. It is a specialty of the Côte d'Azur and named for the city of Nice.

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. An authentic Salade Niçoise contains only raw vegetables, the only cooked ingredient used in it are the eggs (though some cooks refuse to add them).

The ingredients used in Salade Niçoise are often subject for debates. A common debate is the use of lettuce, which differs in many localities. One of the most recent debates is the use of canned tuna versus fresh tuna.

Rumors 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.

Niçoise salad is known all around the world and is always present in the menus of restaurants.

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