Name: Proper Salade Niçoise
Yield: To Serve 4 As A Starter or Side
Cuisine: France
Ingredients: 2 garlic cloves, peeled; 4 perfectly hard-boiled eggs; 6 very lovely tomatoes; 1 can (200 g/7 oz) tuna steak, drained; 2 cans (50 g/1¾ oz) anchovy fillets, drained (because 1 is never enough); 1 bunch of spring onions (scallion(s)), chopped; 100 g/3½ oz. generous ½ cup plump purply black olives; 80 g/3 oz.assorted salad leaves (mesclun); sea salt and freshly ground black pepper; 2tbsp red wine vinegar

Preparation info

To Serve
4
As A Starter or Side

Difficulty
Easy

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

That this is a World Great in the wonderful realm of salads, and that it evolved in Nice (hence Niçoise, duh), no one can deny. But debate over what exactly goes into it is passionate, if not heated – and if you’ve ever seen Frenchmen arguing over culinary stuff, you will know that this is a serious matter.

Fortunately, one does actually have contacts in Nice, albeit very lowly ones (no yachts involved), and so I sent out some feelers. Extensive (and unfortunately off-site) r