Analysis of information sources in references of the Wikipedia article "Salade niçoise" in English language version.
I learned to make the classic Salad Niçoise when I cooked on a yacht off the South of France. Over the past decade, I've evolved this salad and it now appears frequently on my menus, sometimes as a simple starter or, as I've done here, with a whole piece of beautifully fresh fish as a main course. Whatever guise this dish takes, it must be the finest summer salad of all.
Adapted for the American Kitchen by Avanelle Day
I slavishly followed the recipe for classic Salade Niçoise, as espoused by Jacques Médecin in his book Cuisine Niçoise. . . Which everyone in Provence agrees gets the last word on cuisine from their region.
This is one of the best combinations of salad ingredients ever invented. Slick restaurants often attempt to do trendy versions with salmon, char-grilled tuna and the like, but the original reigns supreme. In Provence lettuce was sometimes used, sometimes not, but I now like to abandon the lettuce in favour of a few rocket leaves.
Everyone seems to have a very strong opinion as to what should or should not go into a Salade Nicoise, so let me tell you from the outset, I have no desire to join the fray. I put in what I have at home from, broadly, the accepted canon, but not necessarily everything the purists would.
Niçoise salad, fairly well known in America these days, is a specialty from the city of Nice in the south of France. It consists of tuna, tomatoes, blanched string beans, boiled potatoes, hard-boiled eggs and a vinaigrette dressing. I have adapted it by pureeing the tuna in the sauce and adding shrimp.
