Niçoise Salad
Photo: Canterel, CC BY-SA 4.0
Niçoise salad is the raw-vegetable salad of Nice, built on tomatoes, anchovies or tuna, eggs and olives. This version stays close to the classic: no potatoes, rice, pasta or cooked vegetables, which restaurants often add. The details that matter are salting the tomatoes twice so they drain without turning the dressing watery, and rubbing the bowl with cut garlic so the flavor stays gentle. Chilled, it suits a hot day.
Instructions
Quarter the tomatoes and sprinkle them lightly with salt, then set them aside to shed their juice. Quarter or slice the eggs. Cut the anchovies into three or four chunks each, or cut the tuna into pieces of a similar size.
Peel the cucumber and slice it thinly. Cut the green peppers and the onions into thin rings.
Halve the garlic clove and rub the cut sides over the sides and bottom of a large salad bowl. This leaves a light garlic flavor without any pieces in the salad.
Put everything except the tomatoes into the bowl: the cucumber, beans, artichokes, peppers, onions, eggs, anchovies or tuna, olives and capers.
Drain the tomatoes, salt them lightly again and add them to the bowl. In a separate bowl, whisk 6 spoonfuls of olive oil with the basil, pepper and a little salt, then pour it over the salad.
Chill the salad in the refrigerator before serving.
Make it personal.
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