A few months ago, I made The Famous Cobb Salad
; a famous American salad, comprised of pretty much everything lying around a 1930's restaurant. It was quite popular! So popular, in fact, it inspired me to come up with the French equivalent, the similar, but more fishy ... Salad Niçoise!
Salad Niçoise is actually up for interpretation. The term "Niçoise" simply means it's a dish made with the type of foods a Chef in Nice, France might use. This very likely implies it's going to be fresh, in-season produce, fresh and locally caught fish and some kind of tasty salad dressing.
Looking around, it seems there are some clearly common ingredients, such as tuna and anchovies. Other usual suspects are green beans, tomatoes and potatoes. There tends to be a wide assortment of pickled goodies, like olives, capers and artichoke hearts, as well as hard boiled eggs.
Ok, the list continues: carrots, red beets, golden beets, radishes, cucumbers, green onions, red onions, white onions, celery, shallots, garlic, etc.
I think the point is, if it's fresh, in-season and yummy ... throw it in there!
This salad is unequivocally fresh, vibrant, crunchy, colorful, tangy and tantalizing. It's got tarty acid and healthy fats from the dressing and little bursts of salt from the anchovies. The egg provides some soft textures and another protein source. The variety of (mostly) raw vegetables provide a wide mix of nutrients.
This, like its American cousin, is another salad that could save lives. Eating one a day ...