Egg
Niçoise Salad
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7 Reviews
Jean
July 6, 2015
Thank you Mr. realchef, for your knowledgeable contribution. I shall use this recepe this very day!
Franca
February 18, 2014
There is no mistaking that you are a truly French. Globetrotter I think your salad sounds lovely.
realchef
February 11, 2014
Sorry this is the tourist salad nicoise ...Salade Nicoise does not have : potatoes "no soil to grow them" mustard belong to Dauphine region , it was not available in nice . same for the shallots and definitely no kosher salt as it is reserved for food you are boiling ....But what Do I know aside of being a Master Chef I was also born in the south of France from a family going well over a thousands years .
Sandy R.
July 14, 2014
What is an authentic Nicoise recipe? The above recipe is basically what I've always seen...which I like, but I very much would like a real version. Thanks.
realchef
July 15, 2014
Thank you Ms Sandy Robinson.
Salad Nicoise had very humble beginning , it was considered one of these poor man dishes , they used only locally grown vegetables ,
Bib lettuce , Boston or butter
1 or 2 eggs sliced "yes that funny wire egg slicer"
Small raw fava bean , they had a special variety , {there are over 1500 varieties of beans available}
Cooked tuna
very thin slices of onions cut cross wise as not to feel like you are eating an hair
small bell pepper thinly cut in rings
Anchovies , staple were the salted type , wealthier used olive oil cured type.
Purple mini artichoke
Tomatoes , usually smaller size very firm and salted prior to use .
for the sauce it was about 6 large spoon of extra virgin olive oil
1 spoon of red wine vinegar "home made easy"
Fine salt which came from salieres du Midi near Montpellier , black pepper , and the finishing touch black olives , the real one not the junk made by the rubber co sold in can in supermarket , with no nutrition value .A spoon full of fresh chopped sweet basil with a sharp knife , take a second to clean board and knife , food processor tear the fibers altering both flavor and texture
That was it
Then people start to notice and it moved westward , in the Marseille area they added aioli as dressing , a bit more inland in Nimes "birth place of denim fabric" they added in some cases their Brandade de Morue , salted cod fish pounded into a paste with olive oil .
Bit north in the Drome area they started putting Potatoes and the dressing was made with extra strong Dijon mustard and garlic {by the way mustard should always be refrigerated, no one does that's why it has no flavor } the fava bean were replaced by green beans , multi color bell pepper , cucumbers , they used the dry cure lives from Nyons {fabulous flavor , poor's man caviar}
In short it has become a salad made with all the vegetables available , interestingly enough Tuna and anchovies were kept .
In the 1980 a lot of peoples put edible flower "nasturtium in them" has a peppery taste and really turned it into a show piece .
Salad nicoise contributed the most in peoples eating fresh vegetable , Thanks to Escoffier which was born and raised near by.
Now if one day you wonder where the sandwich come from , look no further than the Pan-Bagna , a small round bread , cut in half remove the inside , wet with olive oil {sound familiar} I garlic clove crushed , one tomatoes sliced , 1 hard boil egg, 2 anchovies , 5 or 6 black olives chopped 3 oz of tuna , couples leaves of butter lettuce , fiune green beans , sometimes caper , this was created and sold in bakeries only about well over 200 years before Earl of Sandwich was born and Casino created. LOL
Hope I was not too boring .
Salad Nicoise had very humble beginning , it was considered one of these poor man dishes , they used only locally grown vegetables ,
Bib lettuce , Boston or butter
1 or 2 eggs sliced "yes that funny wire egg slicer"
Small raw fava bean , they had a special variety , {there are over 1500 varieties of beans available}
Cooked tuna
very thin slices of onions cut cross wise as not to feel like you are eating an hair
small bell pepper thinly cut in rings
Anchovies , staple were the salted type , wealthier used olive oil cured type.
Purple mini artichoke
Tomatoes , usually smaller size very firm and salted prior to use .
for the sauce it was about 6 large spoon of extra virgin olive oil
1 spoon of red wine vinegar "home made easy"
Fine salt which came from salieres du Midi near Montpellier , black pepper , and the finishing touch black olives , the real one not the junk made by the rubber co sold in can in supermarket , with no nutrition value .A spoon full of fresh chopped sweet basil with a sharp knife , take a second to clean board and knife , food processor tear the fibers altering both flavor and texture
That was it
Then people start to notice and it moved westward , in the Marseille area they added aioli as dressing , a bit more inland in Nimes "birth place of denim fabric" they added in some cases their Brandade de Morue , salted cod fish pounded into a paste with olive oil .
Bit north in the Drome area they started putting Potatoes and the dressing was made with extra strong Dijon mustard and garlic {by the way mustard should always be refrigerated, no one does that's why it has no flavor } the fava bean were replaced by green beans , multi color bell pepper , cucumbers , they used the dry cure lives from Nyons {fabulous flavor , poor's man caviar}
In short it has become a salad made with all the vegetables available , interestingly enough Tuna and anchovies were kept .
In the 1980 a lot of peoples put edible flower "nasturtium in them" has a peppery taste and really turned it into a show piece .
Salad nicoise contributed the most in peoples eating fresh vegetable , Thanks to Escoffier which was born and raised near by.
Now if one day you wonder where the sandwich come from , look no further than the Pan-Bagna , a small round bread , cut in half remove the inside , wet with olive oil {sound familiar} I garlic clove crushed , one tomatoes sliced , 1 hard boil egg, 2 anchovies , 5 or 6 black olives chopped 3 oz of tuna , couples leaves of butter lettuce , fiune green beans , sometimes caper , this was created and sold in bakeries only about well over 200 years before Earl of Sandwich was born and Casino created. LOL
Hope I was not too boring .
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