Ahhh, Salade Niçoise — elegant, salty, sun-soaked French classic 🇫🇷🥗
One of those dishes that looks simple but people love to argue about.
The classic (Nice-style, old-school)
Purists will tell you this is the real deal:
- Tomatoes
- Tuna (traditionally raw or just barely seared; high-quality canned in olive oil is common now)
- Anchovies
- Hard-boiled eggs
- Niçoise olives (small, dark, intensely briny)
- Green beans (briefly blanched)
- Capers
- Olive oil (no vinaigrette—just good oil)
- Salt & pepper
❌ No potatoes
❌ No lettuce
❌ No mayonnaise
❌ No cooked tuna (according to the strictest traditionalists)
The modern / international version
Still delicious, just less dogmatic:
- Seared or canned tuna
- Potatoes often added
- Sometimes lettuce
- Proper vinaigrette (olive oil + vinegar + Dijon)
Why it slaps
- Hot weather food
- Protein-heavy but fresh
- Salty + acidic + rich all at once
- Zero cooking drama if you prep smart
If you want, I can:
- Give you a classic authentic recipe
- Do a quick modern weeknight version
- Or help you win an argument with a French person 😌