🔕 🔔

My Basket ()

All questions

Salade Niçoise.

asked by @e_phemera almost 4 years ago
4 answers 1360 views
Cfe06c3a 31ba 4cd7 a0b0 2d1e7eb98d8e  18930218514 6fcf35ff43 b
Lindsay-Jean Hard

Lindsay-Jean is a Contributing Writer & Editor at Food52.

added almost 4 years ago

Were you looking for a recipe? Here's one: http://food52.com/recipes...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar

Pegeen is a trusted home cook.

added almost 4 years ago

Another tasty one is "Not Quite Nicoise," http://food52.com/recipes...

And there are lots more. Just type "nicoise" in the Search box in upper right of screen, choose "In Recipes" as the search category, and click the magnifying glass to search.

79ca7fa3 11e3 4829 beae d200649eab49  walken the walk

pierino is a trusted source on General Cooking and Tough Love.

added almost 4 years ago

The key thing to remember about salad nicoise is that the real thing is made with really good, olive oil packed tuna. In the 90's there was this fad for making it with pan seared ahi tuna. In some benighted burgs this fad carries on. Some people refuse to grow up. The oil packed tuna is the essence of the salad. Ortiz is a very good label with wide distribution in the USA. Their best quality is "ventresca" which is the equivalent of the Japanese "toro" except that it's jarred or packed in a can.

516f887e 3787 460a bf21 d20ef4195109  bigpan
added almost 4 years ago

Pierino is right. Don't mess with the tried and true. Leave the fancy-shmancy seared ahi to the five star hotels that overcharge.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.