Salade niçoise
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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 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
References
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Wikibooks Cookbook has a recipe/module on |
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Wikimedia Commons has media related to Niçoise salads. |
- 1 2 "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."
- ↑ 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.
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