Dish · french
Salade Nicoise
A composed salad of tomatoes, hard-boiled eggs, green beans, olives, and anchovy or tuna, arranged on a plate rather than tossed together, dressed simply in olive oil.
Where it comes from
The salad comes from Nice on the French Riviera, built from produce that grew easily along that coast. Older versions used only raw vegetables and anchovy, without the cooked beans or potato found in many modern versions.
What cooks argue about
The central fight is what does not belong: purists in Nice exclude cooked potatoes and green beans entirely, arguing the dish should stay raw, while most recipes served elsewhere include both.
Nobody has published a salade nicoise recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.