The True Salade Niçoise

This dish has been amended and altered so that even the sunniest locals frown upon variations of the real thing
The True Salade Niçoise

Monte Mathews

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."

6
Servings
30
Calories Per Serving
Deliver Ingredients

Notes

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.

Ingredients

  • 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

Directions

Nutritional Facts

Sugar
1g
1%
Carbohydrate, by difference
6g
5%
Protein
1g
2%
Vitamin A, RAE
190µg
27%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
14mg
1%
Choline, total
6mg
1%
Fiber, total dietary
1g
4%
Fluoride, F
12µg
0%
Folate, total
6µg
2%
Magnesium, Mg
5mg
2%
Phosphorus, P
12mg
2%
Sodium, Na
43mg
3%
Water
29g
1%

Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Salad Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.