TABELIAAUTHENTIC RECIPE
Salade NiçoiseNiçoise Salad
A salad emblematic of summer tables in Mediterranean Nice. The local style excludes all cooked vegetables, including potatoes and green beans. Ripe tomatoes, raw vegetables, good olive-oil-packed tuna, anchovies and Niçoise olives are brought together with only olive oil and wine vinegar, letting the ingredients speak. It shines when summer vegetables are all in season.
AUTHENTICITY SCORE
Authenticity Score
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Ingredients (4 servings)
- Ripe tomatoesCut into 8 wedges.4 pieces
- EggsHard-boil, peel and cut lengthwise into 4 wedges.4 pieces
- High-quality canned tuna in olive oilLightly drain the oil and break into flakes before plating.200 g
- Anchovy fillets in oilLightly drain the oil.8 fillets
- Niçoise olivesSmall and black, traditionally served with stones intact.60 g
- Green bell peppersRemove seeds and pith and slice into thin rings.1 piece
- Red onionSlice into very thin rings.1 piece
- RadishesSlice into thin rounds.6 pieces
- Raw fresh fava beans (shelled)Use raw, without cooking, in the traditional Nice style. Omit if unavailable.100 g
- Extra virgin olive oilThe base of the dressing.60 ml
- Red wine vinegarFor the dressing.15 ml
- Fresh basilTear by hand and scatter over.8 leaves
- SaltFor the egg cooking water and seasoning.1 teaspoon
- Black peppera little
Method
Hard-boil the eggs
- 1 Put 4 eggs in a small saucepan with water to cover and a little salt over medium heat; boil for 9 minutes once bubbling.
- 2 Immediately transfer to cold water, cool, peel and cut lengthwise into 4 wedges.
Cut the vegetables and herbs
- 1 Cut 4 ripe tomatoes into 8 wedges each.
- 2 Remove seeds and pith from 1 green pepper and slice into thin rings.
- 3 Slice half a red onion into very thin rings.
- 4 Slice 6 radishes into thin rounds.
- 5 Shell 100 g fava beans, unless omitting them.
- 6 Tear 8 basil leaves by hand.
- 7 MeanwhileDo this while the eggs cook.
Emulsify the vinaigrette
- 1 Put 60 ml extra virgin olive oil, 15 ml red wine vinegar, 1 teaspoon salt and a little black pepper in a small bowl and beat quickly with a fork to emulsify.
Caution
Ready when thickened and unified without separation.
Drain tuna and anchovies
- 1 Remove 200 g tuna from its can, lightly drain the oil and break into large flakes.
- 2 Lightly drain 8 anchovy fillets too.
Arrange the salad
- 1 Spread tomatoes, green pepper, red onion, radishes and fava beans attractively over a large plate.
- 2 Mound tuna in the center, arrange 60 g Niçoise olives and hard-boiled eggs around it, and lay the anchovy fillets radially.
- 3 Drizzle dressing over all and scatter with basil.
About this dish
Nice, a Mediterranean city close to the Italian border, has developed a distinctive food culture. Salade niçoise represents it, combining locally grown summer vegetables with preserved tuna, anchovies and olives in a dish long established in markets and homes.
The authentic Nice approach excludes cooked vegetables such as potatoes and green beans. These are often added in Paris and other regions, provoking debate, but old-town eateries and households in Nice still preserve the raw-vegetable style.
It is especially common from May through September, when ripe tomatoes and fava beans are available, served as a light lunch in hot weather. In Nice’s tourist-filled old town, people continue to seek it at stalls and small restaurants.
Bring the full course home next weekend.
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