While in Nice, we asked a local for help making the genuine dish and here’s what she said: “I am French, I live in Nice, so I can assure you salade niçoise does not contain green beans, potatoes, or any other ‘cooked’ vegetables. If you want a real salade niçoise, you must use these (and only these) ingredients."
Make a dressing with 6 tablespoons of olive oil, finely chopped basil, salt, and pepper. Chill well in the refrigerator before serving.
Cut the tomatoes in quarters and salt slightly on the cutting board. Set aside in a bowl. Also cut the eggs into quarters eighths.
Cut the fillets of anchovy in three or four pieces each.
Finely slice the peeled cucumber.
Slice the onion in rings, the green pepper into strips and the artichokes into quarters. Wash the green beans and leave them whole.
Rub the bottom and the walls of a large bowl with a garlic clove cut in two, arrange all the ingredients inside, with the exception of tomatoes.
Drain tomatoes and salt them slightly before incorporating them.
- 10 Medium tomatoes
- 1 Cucumber
- 7 Ounces green beans, fresh
- 12 Small, fresh artichokes, cut into slices
- 2 Green peppers
- 1 Red onion
- 6 Basil leaves
- 1 Garlic clove
- 3 Hard-boiled eggs
- 12 Anchovy fillets
- 3.5 Ounces black olives
- Olive oil
- Salt and pepper