Low-Key Niçoise Salad

By Emma Alpern
March 15, 2018
4 Comments


Author Notes: This salad has something in common with salade Niçoise, though not in its strictest sense: In his 1972 cookbook La Cuisine du Comté de Nice, the city’s mayor Jacques Medécin lamented the bastardization of the dish, complaining that “all over the world, horrified, I have seen the remains of other people’s meals being served under the name salade Nicoise.” So perhaps it is more accurate to compare it to the sandwich pan bagnat, also often found in Nice, without the bread (though nobody is stopping you from having it with this salad).Emma Alpern

Serves: 2

Ingredients

  • 2 hard-boiled eggs, roughly chopped
  • 1 1 can tuna or 6.7-oz. jar tuna fillets
  • 1/2 an avocado, roughly chopped
  • 1/2 cup Kalamata olives, halved
  • Fresh dill, chopped, to taste (about 1/4 cup)
  • 3 tablespoons olive oil
  • Sea salt and black pepper

Directions

  1. Combine in a bowl and enjoy.

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Reviews (4) Questions (0)

4 Comments

ezachos April 17, 2018
The kalamata are already so briny, wish I’d tasted the salad before adding the s&p. Even so, would either use a different olive or at least chop them up AND use fewer of them. Too domineering. The rest of it, lovely! Will try with a squeeze of lemon next time, too.
 
Melissa M. April 13, 2018
Just made it and LOVED! Have always been ambivalent about nicoise salads. This was so easy, satisfying, and the perfect contrast / complimentary tastes! Definitely a keeper.
 
Laura415 April 5, 2018
Agreed! I saved it for the idea but will be sure to taste for brightness and the need for additional acid.
 
Max H. March 15, 2018
This cannot possibly be the recipe. At least not as it popped up as trending. No acid. Nothing really relating to Nicoise other than open a can of tuna and some hard boiled eggs. I must be missing something. <br /><br />