Salade niçoise

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Salade niçoise
Salad Nicoise.jpg
A variation of salade niçoise served with a poached egg
Type Salad
Course Starter
Place of origin France
Main ingredients Vegetables, tuna, anchovies

Salade niçoise (French pronunciation: ​[niˈswaz]) is a composed salad of tomatoes, tuna, hard-boiled eggs, Niçoise olives, and anchovies, dressed with a vinaigrette. It is served variously on a plate, platter, or in a bowl, with or without a bed of lettuce.[1] Freshly cooked or canned tuna may be used.

The salad may include raw red peppers, shallots, artichoke hearts and other seasonal raw vegetables, but according to many[citation needed] sources, excludes cooked vegetables, except green beans and potatoes, which are commonly served in variations of salade niçoise around the world. Green beans harvested in the spring, when they are still young and crisp, may be present.[1][2]

Salad niçoise topped with seared tuna

See also[edit]

References[edit]

  1. ^ a b "The real Salade Niçoise recipe" (in French). |"[...] la salade Niçoise ne contient pas de légumes cuits. Dehors les pommes de terre bouillies et autres haricots verts. Des crudités, que des crudités."
  2. ^ Montagné, Prosper; Turgeon, Charlotte Snyder. The new Larousse gastronomique: the encyclopedia of food, wine & cookery. Crown Publishers. p. 791. ISBN 9780517531372. Retrieved 25 November 2016.