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.[1] 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.[citation needed] Traditionally the salad included raw red peppers, shallots, and artichoke hearts, new potatoes or other cooked vegetables.[1]
Salad Niçoise topped with seared tuna
See also [edit]
References [edit]
- Julia Child, Julia's Kitchen.
