The secret of the Salade Niçoise is in the local ingredients. The mesclun is the base of the dish, the first vegetable to place on the plate. Then begins the mix of fresh ingredients: red or green peppers, tomatoes, a red onion and red or spring onions. To finish the veggie plate, add black olives, anchovies and a

Salade Nicoise, the real thing!

Many people enjoy revisiting classics that have evolved over time… The people of Nice have never altered the original recipe of this regional dish.

By Caroline Taret with Chloé Passebecq

Photos José Nicolas / Dorling Kindersley Getty Images - August 1, 2011

Discover

Food

few cold hard-boiled eggs. The dressing is a pure and classic vinaigrette (4 tablespoons of olive oil, one of vinegar, salt and pepper). Purists like to add artichokes or any vegetable of the season. But no rice please! It could be a faux-pas, especially if you invite a Niçois to your table.

 

 

Photography : Dorling Kindersley pour Getty Images

Recipe for two persons


300g of Mesclun (mix of salads)
1 red onion or cébètes
1 green or red pepper
10 anchovies
2 eggs
2 tomates
A couple of black olives
Olive oil, vinager, salt and pepper