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SALAD NICOISE

WHAT TO SERVE WITH SALAD NICOISE

A classic, full of controversy. Originated in Nice in the late 19th century with many chefs adding ingredients not included in the original recipe. More than 100 years latter

in 2016, French Michelin-starred chef Hélène Darroze posted a Salad Niçoise recipe on Facebook that included cooked potatoes and green beans. According to journalist Mathilde Frénois, the reaction on Facebook was quick and hostile from the "purists". Darroze's version was called "a massacre of the recipe", a "sacrilege", and a violation of the "ancestral traditions" of the salad. She was warned that it is "dangerous to innovate"

Here the original recipe.

Serves 6

Salad Nicoise

2 red ripe tomatoes cut in 8 wedge

1 red onion sliced in thin rings

400 g (14 oz) can tuna fish in oil, well drained.

3 large hard-boiled eggs, peeled and quartered

50 g (2 oz) anchovy fillets drained

12 black olives

1 tbsp chopped fresh parsley

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  • Arrange the tomatoes, onion, eggs, olives, chunks of tuna and anchovies on a large serving platter.

Vinaigrette dressing:

1 clove garlic, peeled and crushed

1/2 tsp French mustard

1 tbsp wine vinegar

1/4 cup oil

2 tbsp finely chopped fresh herbs (chives, parsley or basil)

Salt and pepper

 

  • Place dressing ingredients in a small screw-top jar and shake well.

  • Drizzle dressing over salad. Serve immediately

    Serving Suggestions

Serve it with lots of warm, crusty baguette.

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