Salade Niçoise
The definition of a classic Niçoise salad is often contested, especially now that it is so popular at cafés and restaurants. It is, however, essentially a country salad, so the ingredients depend on what is in season. The basics of this rough country salad are lettuce, hard cooked eggs, anchovy fillets, black olives, tomatoes, and garlic in the dressing. Most people add tuna, too, but you can consider it optional. Among the myriad other possible additions are cooked green beans, potatoes, and artichoke hearts, raw or roasted bell pepper, capers, and basil.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Arrange all the salad ingredients nicely on a platter—greens on the bottom, topped with egg slices, olives, tomatoes, anchovies, and tuna, if using. Or—less attractive but easier to serve—toss all the ingredients together.
Step 2
Make the vinaigrette by adding the vinegar to the oil, along with the salt and pepper, garlic, shallot, and mustard. Stir and taste. Add more vinegar if necessary and adjust the seasoning. Stir or shake vigorously, pour over the salad, and serve.
