This salad is a meal in itself when served with French bread and a rich dessert. It is also a good accompaniment to a meal, such as fish stew that needs a vegetable and a salad. Omit the tuna when the salad accompanies fish or meat meals, and if potatoes appear on the menu, omit them too. There are as many ways to make this salad as there are cooks in Nice. It is comparable to our “Chef’s salad, ” that is to say, a salad created by the cook to go with the meal.