Salad Niçoise

The name Salade Niçoise (also Nice salad or Nice salad) denotes a salad, which is generally attributed to the Provencal cuisine and the region around Nice. However, source evidence for this view is missing, the oldest known recipes come from Paris.

History

Salade Niçoise The name is first documented in the year 1893, in the journal L'Art Culinaire. A la nicoise is known in French cuisine since 1884 as the name of a set that includes tomatoes and mostly olives or anchovies. The known sources suggest that there has never been a compulsory recipe for this salad. One of the oldest known recipes came from Auguste Escoffier chef, indicating in his Guide Culinaire ingredients as green beans, potatoes, tomatoes, capers, olives and anchovies, 1903. A recipe from the 1900 Almanac of Hachette used tomatoes, artichokes, potatoes and green beans.

Preparation

According to today's popular recipes for this salad, which are often referred to as traditional, tomatoes are often quartered, green beans, peppers, onions, hard boiled eggs, tuna, and black olives mixed, turned on the whole thing with olive oil, seasoned, topped with anchovy fillets and sprinkled with chopped basil.