Salade niçoise
A variation of salad niçoise served with a poached egg
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| Origin | |
|---|---|
| Place of origin | France |
| Details | |
| Course served | Starter |
| Type | Salad |
| Main ingredient(s) | 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] The tuna may be cooked or canned.
The salad may include raw red peppers, shallots, artichoke hearts and other seasonal raw vegetables, but according to many sources, excludes cooked vegetables, such as 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]
See also
References
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