Niçoise salad (pronounced ni-suaz) sometimes referred to as Salade niçoise, is a type of French salad. As suggested by the name, it is a specialty of the region of Nice in France and is composed of raw vegetables, hard boiled eggs, anchovies and tuna, and olive oil.
Contrary to what is sometimes seen in restaurants, the classic niçoise salad does not contain rice, potatoes, cheese, pasta or cooked vegetables.
- 10 medium tomatoes
- 1 large cucumber
- 200 g of small fresh broad (fava) beans or green beans
- 12 small fresh artichokes, cut into rounds
- 2 green bell peppers
- 6 small white onions
- 6 basil leaves, finely chopped
- 1 garlic clove
- 3 hard-boiled eggs
- 12 anchovy fillets, or 1 300 g tuna steak
- 100 g of black olives
- Handful of capers
- olive oil
- salt and pepper to taste
- Cut the tomatoes in quarters and salt them lightly once. Cut the eggs into quarters or slices. Cut the anchovies into 3 or 4 chunks (if using tuna, cut into similarly sized pieces). Peel the cucumber and finely slice it. Cut the green peppers into thin rings, and do the same with the onions.
- Cut the garlic in two and rub the sides and bottom of a large salad bowl with it. Toss all the ingredients except the tomatoes into the bowl.
- Drain the tomatoes, re-salt lightly and add to salad. In a separate bowl, mix 6 spoonfuls of olive oil with the basil, pepper, and salt and pour over salad. Refrigerate before serving.
- Pan-bagnat - a sandwich with Salade niçoise