Niçoise salad

Niçoise salad is a type of salad that originated from the Nice area in the French Riviera. It is a composite salad of various ingredients, typically including tuna, hard-boiled eggs, Niçoise olives, and anchovies, dressed with olive oil. It is a staple of Provençal cuisine and is popular worldwide.

History

The Niçoise salad is named after the city of Nice, located in the French Riviera. The salad was first created in the 19th century and has since become a classic dish in French cuisine. The original version of the salad did not include cooked vegetables or fancy dressings, but was a simple combination of raw vegetables, anchovies, and olive oil.

Ingredients

The traditional Niçoise salad is made with a variety of ingredients. The base of the salad is typically made with lettuce, although other types of greens can be used. The salad is then topped with tuna, either fresh or canned, and hard-boiled eggs. Niçoise olives, a type of black olive from the Nice area, are a key ingredient in the salad. Other common ingredients include anchovies, tomatoes, green beans, and potatoes. The salad is dressed with olive oil, and sometimes with vinegar or lemon juice.

Variations

There are many variations of the Niçoise salad, both within France and internationally. Some versions include cooked vegetables, such as green beans and potatoes, while others stick to the traditional raw vegetables. Some versions replace the tuna with grilled salmon or chicken. In the United States, it is common to see Niçoise salad served with a vinaigrette dressing.

See also

• French cuisine
• Salad
• Provençal cuisine