The salade niçoise: the ultimate summer salad
As the name suggests, the salade niçoise is a culinary speciality originating in Nice, in the south of France. Popular in Provence, the dish went on to conquer the entire country. But what makes a true salade niçoise? Rediscover this summer classic with this authentic recipe.
The meal, originating in the 17th century, was originally a “common dish”, and tuna was not yet one of the basic ingredients. But things have changed a lot over the course of four centuries. The salad has since taken on such a variety of different forms that it is now difficult to find THE original recipe. There are certain key points though: under no circumstances can the vegetables be cooked and carbohydrates are absolutely forbidden. The main ingredients include a handful of hard-boiled eggs, tomatoes, onion, black olives, tuna chunks and/or anchovies and fresh basil.
But never mind the theory, let’s get practical:
Salade niçoise recipe
Ingredients for 4 people
- 4 round tomatoes, sliced into rings
- 4 hard-boiled eggs, quartered
- 2 portions of salad leaves (preferably Mesclun)
- 2 white onions or 4 shallots
- 2 tins of tuna in olive oil
- A few fillets of anchovies in oil
- 2 red peppers
For the dressing, you will need:
- 60 ml olive oil
- 30 ml red wine vinegar or balsamic vinegar
- Salt and pepper
Serve chilled with a glass of rosé.
NB: feel free to deviate from the “raw” rule with your own interpretation of the recipe. For example, try swapping your tinned tuna for a rare tuna steak.