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Salad Niçoise (French pronunciation: [niˈswaz]) is a mixed salad of tomatoes and green beans topped with tuna and anchovies and dressed with a vinaigrette. It is served variously on a plate, platter, or in a bowl, with or without a bed of lettuce. The tuna may be cooked or canned. Hard-boiled eggs and Niçoise olives are common accompaniments.
Americans are familiar with a version popularized by "the French Chef", Julia Child. Traditionally the salad included raw red peppers, shallots, and artichoke hearts, new potatoes or other cooked vegetables.
Salad Niçoise topped with seared tuna
See also 
- Julia Child, Julia's Kitchen.