Salade Niçoise

Preparation info
    • Difficulty


Appears in

By Alastair Little and Richard Whittington

Published 1993

  • About

This once-famous dish has fallen into disrepute, as abortive and rather nasty versions have been served in questionable homage to one of the most original dishes to have evolved in Nice. I like to serve it in the restaurant with seared fresh tuna steaks, but there is nothing wrong at all with using good quality canned tuna in olive oil.

For me, a good Salade Niçoise prepared from the freshest ingredients will always be redolent of Provence. You can almost hear the cicadas.