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Salade niçoise recipe


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  • Salad
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  • Nicoise salad

Waxy new potatoes are ideal for salads such as this classic, as they are firm enough to keep their shape when stirred with other ingredients. Serve with crusty French bread.

1 person made this

IngredientsServes: 4

  • 500 g (1 lb 2 oz) waxy new potatoes, scrubbed
  • 340 g (12 oz) thin green beans, halved
  • 1 red or yellow pepper, seeded and thinly sliced
  • 1 small bulb of fennel, thinly sliced
  • 4 tuna steaks, 5 cm (2 in) thick, about 400 g (14 oz) in total
  • 1 tsp extra virgin olive oil
  • lettuce leaves
  • 16 baby plum tomatoes, halved
  • 3 hard-boiled eggs, quartered
  • 12 black olives, stoned
  • handful of fresh basil leaves, torn if large
  • salt and pepper
  • Anchovy dressing
  • 1 can anchovy fillets, about 50 g, drained
  • 1 small garlic clove
  • 2 tsp Dijon mustard
  • 1 tbsp lemon juice
  • 4 tbsp extra virgin olive oil

MethodPrep:45min ›Ready in:45min

  1. Cook the potatoes in a saucepan of boiling water for 10–15 minutes or until tender, adding the beans for the last 5 minutes of cooking. Drain and refresh under cold running water. Cut the potatoes in half, then transfer the potatoes and beans to a mixing bowl. Add the pepper and fennel.
  2. To make the anchovy dressing, put 3 of the anchovy fillets and the peeled garlic in a food processor and process to a purée. Add the mustard, lemon juice and oil, and process until smooth. Alternatively, use a pestle and mortar, pounding the anchovies and garlic to a paste before whisking in the remaining ingredients. Pour the dressing over the vegetables and toss to coat.
  3. Brush the tuna steaks with the oil and season with pepper. Heat a non-stick frying pan or ridged cast-iron grill pan. Add the tuna steaks and cook over a moderately high heat for about 4 minutes on each side or until lightly browned. Do not overcook or the tuna will be dry.
  4. Make a layer of lettuce leaves on each of 4 plates and divide the potato mixture among them. Top with the tuna steaks. Arrange the tomatoes and egg quarters around the edge and scatter over the olives and basil leaves. Finish with the rest of the anchovies, arranging 2 on top of each serving.

Some more ideas

Use 2–3 celery sticks instead of fennel. * Omit the anchovy garnish, and serve the salad with garlic and anchovy croutons. Spread out 8 slices of French bread on a baking sheet and toast under the grill until lightly browned on both sides. Rub one side with a cut garlic clove, then mash an anchovy fillet on top of each and spread as evenly as possible. Cut the slices in halves or into quarters, using a serrated knife, and arrange on the salad plates. * Replace the fresh tuna with 2 cans tuna in spring water, about 200 g (7 oz) each, drained and broken into chunks.

Plus points

Fresh tuna contains beneficial omega-3 fatty acids, which reduce the tendency of blood to clot and thus are helpful in preventing and treating heart disease. Tuna is also an excellent source of vitamins D and B12 and a useful source of potassium. * Fennel provides useful amounts of beta-carotene, folate and potassium, as well as cancer-fighting phytochemicals. * Green beans are a good source of folate and dietary fibre.

Each serving provides

A, B1, B6, B12, C, E, folate, niacin, selenium * B2, copper, iron, potassium, zinc * calcium

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Recipe Summary

  • 2/3 cup olive oil, plus more for tuna
  • Juice of 2 lemons
  • 2 tablespoons Dijon mustard
  • 1 shallot, finely chopped
  • 2 teaspoons anchovy paste
  • 1 tablespoon capers, finely chopped
  • Coarse salt and freshly ground pepper
  • 8 large eggs
  • 1/2 pound haricots verts, stem ends trimmed
  • 2 teaspoons rice wine vinegar
  • 8 baby red potatoes
  • 2 teaspoons dry vermouth
  • 1 head red leaf lettuce
  • 1 head Boston lettuce
  • 1/2 pint red cherry tomatoes
  • 1/2 pint yellow cherry tomatoes
  • 3 (6-ounce) jars imported tuna in olive oil, drained
  • 1/2 cup Nicoise olives

Heat a well-seasoned grill pan over high heat.

In a medium bowl, whisk together olive oil, lemon juice, mustard, shallot, anchovy paste, and capers. Season with salt and pepper. Set aside.

Prepare an ice bath in a large bowl. Set aside. Place eggs in a medium saucepan and cover with several inches of cold water. Place the pan, uncovered, over high heat, stirring occasionally, until just before the water comes to a boil. Cover, turn off the heat, and cook for 12 minutes. Immediately transfer the eggs with a slotted spoon to ice bath. Let cool completely, about 5 minutes. Pat dry, one egg at a time peel and halve. Set aside.

Prepare an ice bath. Fill a medium saucepan with salted water and bring to a boil. Cook haricots verts until tender, 2 to 3 minutes. Immediately transfer beans, with slotted spoon, to ice bath. Drain well and pat dry. Drizzle with rice wine vinegar. Season with salt and pepper. Set aside.

Prepare an ice bath. Place potatoes in medium-sized pot. Cover with cold salted water. Bring to a boil and reduce heat to simmer. Cook until fork-tender, about 8 minutes. Immediately transfer potatoes with slotted spoon to ice bath. Drain well and pat dry. Cut in half lengthwise. Drizzle with vermouth. Season with salt and pepper. Set aside.

Toss lettuces with some of the anchovy-caper dressing and place on large serving platter. Toss potatoes, haricots verts, and cherry tomatoes separately with dressing and arrange over lettuce.

Arrange tuna over salad and drizzle with dressing. Garnish salad with eggs and Nicoise olives.


Boil the potatoes with skin in salted water until soft, this takes about 15 minutes depending on the size of the potatoes used. Clean the beans, cut in half and cook in salted water for 8-12 minutes until al dente. In a second pot, boil the pierced eggs for 8-12 minutes (waxy to hard), cool in cold water.

Clean the lettuces bite-size, wash thoroughly in lukewarm water and spin dry. Peel the onion, cut into fine rings, marinate with salt and a few dashes of vinegar. Halve the cherry tomatoes. Drain the tuna and cut into bite-sized pieces.

Briefly rinse the potatoes under cold water, then peel and quarter lengthwise. Drain the olives, capers and anchovies. Peel and halve the eggs. Arrange everything colorfully on deep plates or in bowls. Serve drizzled with olive oil. Salt and vinegar can be added for individual seasoning.


Recipe Summary

  • 1 (20 ounce) package frozen roasted red potatoes
  • 1 (12 ounce) package frozen whole green beans
  • 4 large eggs
  • ¾ cup dry-packed sun-dried tomatoes, halved
  • 3 tablespoons white balsamic or white wine vinegar
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried thyme
  • ⅓ cup olive oil
  • 2 (5 ounce) cans solid-packed tuna in oil, drained
  • ½ cup pitted kalamata olives

Cook potatoes and beans according to package directions.

Meanwhile, put eggs in a saucepan, cover with cold water, and bring to a boil. Cover, remove from heat, and let stand 12 minutes. Drain, run eggs under cold water, and peel. Halve each lengthwise.

Blanch tomatoes in a pot of boiling water to soften, 30 seconds. Drain well.

Whisk together vinegar, mustard, salt, pepper, and thyme in a bowl. Gradually add oil, whisking until combined well.

Arrange potatoes, beans, tomatoes, eggs, tuna, and olives on a platter and drizzle dressing over top.


Julia Child's take on Salade Niçoise requires a bit of assembly, but the end result is a fresh and delicious anytime lunch or dinner.

  • 1 large head of Boston lettuce, washed and dried
  • 2 to 3 tbsps extra virgin olive oil
  • Salt and freshly ground pepper
  • 1 1/2 pounds fresh green beans, trimmed, blanched, refreshed in cold water, and dried
  • 2/3 to 1 cup salad dressing*
  • 3 or 4 fine ripe red tomatoes, peeled if you wish, and cored, quartered, and seasoned before serving
  • 8 to 10 ounces oil-packed tuna, drained and flaked
  • 1 quart French Potato Salad**
  • 8 hard-boiled eggs, halved lengthwise
  • 1 can flat anchovy fillets packed in oil, opened and drained just before serving
  • 1/2 cup black Niçoise-type olives
  • 3 or 4 tbsps capers
  • 1/4 cup minced fresh parsley

Shortly before serving, line a handsome, large and wide salad bowl, or a roomy platter with lettuce leaves, drizzle a little olive oil on them, and dust with a sprinkling of salt. Toss the beans in a mixing bowl with a little of the dressing, and correct seasoning. Drizzle a spoonful or two of the dressing over the tomatoes. Season the tuna lightly with a spoonful or two of the dressing. Place the potatoes in the centre of the bowl or platter mound beans at strategic intervals, interspersing them with tomatoes and mounds of tuna. Ring the salad with the eggs, and curl an anchovy on top of each. Spoon a little more vinaigrette over all scatter on olives, capers and parsley. Serve as soon as possible.

*For the vinaigrette, you can use a ratio of three parts olive oil to one part lemon juice or white wine vinegar. Julia's vinaigrette recipe is also a great option.

**To make French Potato Salad, combine 1 1/2 pounds warm, sliced, cooked potatoes in a bowl with two tablespoons finely minced shallots or scallions, a sprinkle of salt and pepper, 1/4 cup chicken stock or potato-cooking water, 1 1/2 tablespoons wine vinegar, and 2 to 3 tablespoons chopped fresh parsley. Let steep 10 minutes or so, tossing gently several times. Then correct seasoning, and toss with 2 to 3 tablespoons light olive oil if you like.

“Salade Niçoise” from THE FRENCH CHEF COOKBOOK by Julia Child, copyright © 1968 by Julia Child. Used by permission of Alfred A. Knopf, an imprint of the Knopf Doubleday Publishing Group, a division of Penguin Random House LLC. All rights reserved.


Classic salade Niçoise recipe

There is as much debate over the correct way to make a salade Niçoise but it should always be an expression of the southern French summer &ndash crunchy, vibrant, strident and fresh.

Ingredients

  • 0.5 garlic clove, peeled
  • 2 small artichokes, outer leaves removed, dark green bits peeled, choke removed
  • 1 small, firm cucumber, or half a big watery one
  • 12 radishes
  • 1 white or red salad onion, as mild and sweet as possible
  • 250 g ripe tomatoes (the most delicious you can find, bull’s heart is lovely)
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 150 g good-quality tuna in olive oil (such as Ortiz) or 8 salted anchovy fillets
  • 1 handful black olives, pitted
  • 0.5 bunch of basil, leaves picked
  • 2 eggs, hard-boiled for 7 minutes and shelled
  • 1 pinch each of salt and freshly ground black pepper
  • 0.5 garlic clove, peeled
  • 2 small artichokes, outer leaves removed, dark green bits peeled, choke removed
  • 1 small, firm cucumber, or half a big watery one
  • 12 radishes
  • 1 white or red salad onion, as mild and sweet as possible
  • 8.8 oz ripe tomatoes (the most delicious you can find, bull’s heart is lovely)
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 5.3 oz good-quality tuna in olive oil (such as Ortiz) or 8 salted anchovy fillets
  • 1 handful black olives, pitted
  • 0.5 bunch of basil, leaves picked
  • 2 eggs, hard-boiled for 7 minutes and shelled
  • 1 pinch each of salt and freshly ground black pepper
  • 0.5 garlic clove, peeled
  • 2 small artichokes, outer leaves removed, dark green bits peeled, choke removed
  • 1 small, firm cucumber, or half a big watery one
  • 12 radishes
  • 1 white or red salad onion, as mild and sweet as possible
  • 8.8 oz ripe tomatoes (the most delicious you can find, bull’s heart is lovely)
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 5.3 oz good-quality tuna in olive oil (such as Ortiz) or 8 salted anchovy fillets
  • 1 handful black olives, pitted
  • 0.5 bunch of basil, leaves picked
  • 2 eggs, hard-boiled for 7 minutes and shelled
  • 1 pinch each of salt and freshly ground black pepper

Details

  • Cuisine: French
  • Recipe Type: Salad
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 7 mins
  • Serves: 4

Step-by-step

  1. Rub the inside of a serving bowl with the cut garlic.
  2. Prepare the artichokes and slice them thinly lengthways.
  3. Cut the cucumber and radishes into slices, but not too thin.
  4. Peel and slice the onion as thinly as possible.
  5. Cut the tomatoes into chunks, wedges or quarters depending on their size. Do not slice them too thinly or the salad may become wet as the juices seep out.
  6. Combine the vegetables in the serving bowl. Add the olive oil and red wine vinegar, then season with salt and pepper. Taste and adjust the seasoning.
  7. Mix in the tuna or anchovies, olives and basil. Taste again.
  8. Cut the hard-boiled eggs into halves or quarters, season lightly with salt and pepper, then arrange on top of the salad.
  9. Finish with an extra drizzle of olive oil, if you feel the salad needs it.

This recipe is from Sardine: Simple seasonal Provençal cooking by Alex Jackson. Published by Pavilion Books. Photography by Matt Russell.

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Salade Nicoise Traditionnelle Recipe

Salade niçoise traditionnelle is a big favorite in the South of France. And it is a subject of controversy as to what really composes a “true” salad from Nice. It is said that tomatoes, anchovies, hard boiled eggs, olives and basil are essential. Later, Escoffier added tuna fish in oil. And really, one can add green beans, artichoke hearts, green peppers, small boiled potatoes, etc.

Salade niçoise traditionnelle

(French Tuna Salad)

  • 1 cup green beans (cooked)
  • 4 tomatoes (peeled and quartered)
  • 1 can tuna (in oil or water, drained)
  • 2 hard boiled eggs, sliced
  • 8 anchovy filets
  • 1 onion, sliced
  • 12 black olives (pitted)
  • 2 garlic cloves, crushed
  • ½ cucumber, sliced
  • 1 tbsp chopped fresh basil
  • one whole head of lettuce (romaine or your choice)
  • 1 tbsp Dijon mustard plus ¼ cup + 1 tbsp vegetable oil
  • 1 tbsp red wine vinegar
  • 1 tbsp olive oil
  • salt and pepper, to taste

In a large bowl, blend mustard and oil with a wooden spoon. Add the vinegar and mix well. Add the olive oil and mix. Season with salt and pepper. Set aside.

In a large bowl add all the ingredients for the salad and mix well with the vinaigrette.

Serve with crusty French bread.

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Gallery

  • 1/2 pound small red potatoes (about 4), or 1 large potato, quartered
  • 1/4 pound green beans, halved
  • 2 tablespoons red- or white-wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh-ground black pepper
  • 1/2 cup olive oil
  • 1 head romaine lettuce (about 1 1/4 pounds), torn into bite-size pieces (about 3 quarts)
  • 4 hard-cooked eggs, peeled and quartered
  • 1 2-ounce tin anchovy fillets, drained
  • 2 tablespoons drained capers
  • 1 6-ounce can tuna, drained
  • 1/4 cup drained diced pimientos (from a 4-ounce jar)
  • 1/4 cup pitted and chopped black olives, such as NiÇoise or Kalamata

Put the potatoes in a medium saucepan of salted water and bring to a boil. Boil for 5 minutes and then stir in the beans. Continue boiling until the beans and potatoes are tender, about 5 minutes longer. Drain thoroughly. When the potatoes are cool enough to handle, peel them and cut them into quarters.

Meanwhile, in a glass or stainless-steel bowl, whisk together the vinegar, mustard, salt, and pepper. Add the oil slowly, whisking. In a large glass or stainless-steel bowl, toss the romaine with 1/4 cup of the vinaigrette and then transfer to a platter or individual plates.

In the same bowl, toss the potatoes with 1 tablespoon of the vinaigrette and pile them on top of the romaine. Repeat with the green beans and the eggs, tossing each with 1 tablespoon of the vinaigrette and then arranging it on the romaine. Arrange the anchovies, capers, tuna, pimientos, and olives in piles on the lettuce. Pass any remaining vinaigrette at the table.


The Foundations of a Great Niçoise Salad

Everyone thinks they know what a Niçoise is made of. I did, too. Then I looked it up. Turns out that there's very little consensus about what's supposed to be in a Niçoise, and a lot of ingredients that most of us think are essential are considered interlopers by others.

  • According to Larousse Gastronomique, a Niçoise salad is defined as having equal parts diced potatoes and French string beans that are seasoned with oil and vinegar, molded into the shape of a dome, then garnished with anchovy fillets, olives, capers, tomatoes, chervil, and tarragon.
  • Escoffier tends to agree with the Larousse description, calling for equal quantities potatoes, string beans, and tomatoes, which are then decorated with capers, olives, and anchovy fillets and seasoned with oil and vinegar.
  • Meanwhile, the great French chef Paul Bocuse, in his book Regional French Cooking, launches into a bit of a diatribe about how misunderstood Niçoise salad is. He insists that at its heart, it's nothing more than a salad of tomatoes with wild greens, white onions, and anchovies. Everything else, from the string beans to the olives and eggs, is just a nice but very optional add-on. He's open to a lot of other additions, depending on what's in season: fava beans, artichokes, bell peppers. He does not, however, accept the potatoes, or the tuna you often see.
  • This French site, a resource on Nice and the surrounding areas, is steadfast in its assertion that no cooked vegetable—neither green beans nor potatoes—belongs in a proper Niçoise. It agrees with Bocuse that the salad should reflect the seasons, with things like favas and artichokes in the spring. It disagrees with Bocuse, though, about the tuna, listing it as an essential ingredient.

This is great news because it means we can do whatever the heck we want, call it a Niçoise, and no one can stop us. If you want to add thin slices of bell pepper to your Niçoise, go for it. In the mood for some cucumber? Sure thing. I ain't stopping you. Scallions? Shallots? Herbs like basil and tarragon? Uh, yeah!

Okay, maybe I should dial that back just a little bit. We can't do whatever we want. There are a few common threads in all of these descriptions of the salad. First, there always seems to be tomato. Second, anchovy. Third, some form of olive, either the oil alone or in combination with olives themselves. Put those three elements in your salad, add whatever else you want, and it's a Niçoise. (Some people will argue that if it's not composed, it's not a Niçoise. I tell them to go eat their sad pile of unloved vegetables somewhere else.)

For mine, I'm going with those three core ingredients, plus most of the usual suspects: string beans, potatoes, lettuces, capers, eggs, basil, and more. If you have great favas or artichokes or bell peppers or whatever else, don't hesitate to add them to the party.

Here's how I prepare each one.

String Beans

Ideally, you'll use French green beans, known as haricots verts. They're more delicate and slender than American string beans, which can be a little on the clunky side in a dish like this. If you can't find the French ones, regular string beans are fine (though I'd encourage you to take the extra step of pulling each cooked bean in half lengthwise along its natural division to make it more slender).

To prep them, I trim the stem ends, then blanch the beans until tender-crisp. The old-school blanching wisdom tells you to cook your vegetables in a huge pot of salted boiling water, but my tests have shown that, as with pasta, the amount of water isn't important—everything else being equal, smaller amounts of water will actually come back to a boil faster than large amounts. What is important, though, is that you shock the vegetables in ice water as soon as they're done. Running cold tap water over the vegetables to cool them down may seem like an acceptable shortcut, but you'll get far better results with an ice bath.

I also like to cut the beans into bite-size lengths. That way, they incorporate into the salad more elegantly and are easier to eat. I never understood the appeal of whole, uncut string beans in a Niçoise, since all you're doing is forcing your guests to cut them at the table, while making it difficult for the beans to interact with the other ingredients.

You can prep the beans up to a day in advance, drain and dry them well with towels, then keep them in the fridge overnight.

Potatoes

In a dish like this, I prefer small, slightly waxy potatoes, like young Yukon Golds the powdery texture of starchy russets just doesn't lend itself to this kind of preparation. The secret to great potatoes is in how you cook them. Do it right, and they'll be so moist and creamy inside, so well flavored and seasoned, that you'll want to eat them plain without even putting a pat of butter on top.

To get those results, I put the potatoes, whole, in a pot of room-temperature water, then add what seems like way, way too much salt. The water should taste inedibly salty. This may sound nuts, but if you read Kenji's piece on salt-crusted potatoes, you'll see that the salt helps draw out excess water from each potato, making it creamier, denser, and more intensely potato-flavored. Meanwhile, it also seasons them just enough, without oversalting them.

Then I add an onion, some cloves of garlic, and a few sprigs of fresh thyme to the water and bring it slowly to a very gentle simmer. Next, I lower the heat to keep it just below a simmer—the water should be steaming and on the verge of bubbling—which helps cook the potatoes very slowly and evenly. When a fork easily pierces them, I shut off the heat and let them rest in the water as it cools.

When you've cooked them this way, there's nothing more to do but crumble them up into the salad once they've reached room temperature. If, however, you've decided to cook the potatoes a day in advance and refrigerate them overnight, they'll require an additional step, since refrigeration retrogrades the starch, recrystallizing it and, therefore, hardening the potatoes.

In that case, I turn to a little trick Niki told me she sometimes likes to use for Niçoise, flattening the potatoes with a pot, then crisping them in oil in a cast iron skillet.

The heat will reverse the starch crystallization, softening the potatoes—plus you get nice crispy bits to mix into the salad. That's definitely a win-win as far as preparing things in advance goes.

The perfect eggs in a Niçoise are medium-boiled, meaning the yolks are no longer runny, but haven't fully firmed up like a hard-boiled egg, either. Runny yolks are unmanageable in a salad like this: Pre-slice the eggs before plating the salad, and you lose half the yolk to your cutting board. Hard-boiled yolks, on the other hand, have a dry, slightly chalky texture that isn't ideal. Medium-boiled ones are just firm enough, but still moist and creamy.

Here, I use Kenji's method of steaming the eggs, cooking them for exactly nine minutes, then shocking them in ice water to halt the cooking.

Anchovies and Tuna

The very best anchovies are salt-packed ones that you prepare yourself. You can follow my step-by-step instructions here if you're willing—the results are worth it—but if not, you can also buy good-quality oil-packed anchovies, which are just salted ones that have been prepped and jarred in oil at the factory. They can still be very good (check out our taste test results here), though they won't quite rise to the level of the DIY kind. I like to cut the fillets into one- to two-centimeter lengths, which lets you get a lot of good bites without having to eat a whole fillet all at once.

As for the tuna, I consider it optional. The anchovies are more than enough—especially since I also add them to the vinaigrette, which I'll explain below. My guess is that tuna eventually became popular because anchovies, sadly, still don't have a ton of fans (though they would if more people ate better-quality ones). Still, I'm not against using tuna. You can add the tuna to the salad with the anchovies, or omit the anchovies and add the tuna in their place if you just can't get down with the anchovies.

You have to do me one favor, though: Don't use just any old can of tuna. Go for the good stuff, like Spanish oil-packed bonito tuna. It's moister and more tender, almost silky, delivering far better flavor and texture than your average canned product.

Vinaigrette

For the vinaigrette, I start with our basic recipe, which includes garlic, shallot, Dijon mustard, white wine vinegar, and olive oil, but I add minced anchovy to the base. I love adding larger pieces of anchovy to my Niçoise salads, but I don't want to taste them merely sporadically: I want a subtle anchovy flavor throughout the salad, and the vinaigrette is the best way to deliver it.

Tomatoes, Lettuces, Capers, Olives, and Herbs

Everything else is very simple. Get the best tomatoes you can I like smaller ones that I can just halve or quarter into bite-size pieces, but larger ones work, too. If you're making this when it's not tomato season, cherry tomatoes are your best bet.

There are many options for the greens: Arugula is great, as is a quality mesclun mix, or even tender butter lettuce leaves. In the photos here, I used mizuna, which is less peppery than arugula but has enough flavor and structure to hold its own when tossed with all the other ingredients.

When it comes to capers, I often like to use the salted kind, but a Niçoise has enough salty, briny flavor from the anchovies and the olives, so here I opt for capers in vinegar to get a little punch of acidity in each bite.

The olives, meanwhile, should be Mediterranean ones that are small, black, tender, and oily. Niçoise olives are the obvious choice, though Italian Taggiasca olives are technically the same variety (called Cailletier olives) the main difference between the two is the curing process, with the Taggiasca olives coming out slightly less black than their Niçoise cousins. Buying them pitted will save you a lot of time.

Finally, I like to add herbs. Torn basil leaves are wonderful, delivering blasts of fragrance and flavor, but tarragon, chervil, and parsley would all work just as well, either alone or in combination.


Frequently asked questions

What to serve with it?

A couple of slices of baguette are a must with a salad niçoise. If you are serving the salad as a starter, consider pairing it with a cold roti de porc (pork roast) and potatoes.

What drinks to serve?

A light local rosé from the nearby vineyards of Côtes de Provence or Côtes du Rhône will pair beautifully with a salad niçoise.


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