The origin of the Salade Niçoise goes back to the days that life on the French Côte d’Azur was harsh. It was a remote and poor region and people tried making a living trough fishing, harvesting flowers for the perfume manufacturers and growing olives. Not a tourist in sight and no fancy lunches. Bread would be baked once every fortnight and people would soak the stale, day-old bread with water, olive oil or ripe tomatoes. Over the years this developed into what is known today as Pan Bagnat: bathed bread. Interestingly enough the stuffing became a dish in its own right: the Salade Niçoise.
Today’s Salade Niçoise is of course much more than water, olive oil and tomatoes. According to the founders of the label Nissarde Cuisine the Salade Niçoise is a combination of tomatoes, boiled eggs, salted anchovy, tuna in oil, spring onion, small black Niçoise olives, basil and olive oil. Optional ingredients are artichoke, broad beans, green pepper, garlic and radish.
And now I can hear you think: but how about the haricots verts and the potatoes? And haven’t you forgotten the vinegar?
Let’s start with the vinegar: a few drops are allowed but the idea goes back to the Pan Bagnat. So little or no vinegar and certainly no balsamic vinegar, mustard or mayonnaise.
It was Auguste Escoffier who introduced the haricots verts and the potatoes as ingredients of the Salade Niçoise. For the guardians of the Nissarde Cuisine this is clearly a ‘no go’ (also because Escoffier was not from Nice). We were brave and did a small experiment by preparing both variations.
We expected the Escoffier version to be the winner of our small competition, but the stars clearly go to the Nissarde version: elegant, light, full of flavours and a tribute to the ingredients. Forget about haricots verts, potatoes, vinegar and grilled fresh tuna!
What You Need
- Salted Anchovy
- Tuna in Oil
- Spring Onion
- 2 Boiled Eggs
- Small Black (Niçoise) Olives
- Olive oil
- Broad Beans
- Green Pepper
- Version Escoffier
- Haricots Verts
- Black Pepper
What You Do
For the Nissarde Cuisine version: cook the eggs until nearly set, clean the vegetables, wash and slice the anchovy. Then combine quartered tomatoes, sliced spring onion, tuna, anchovy, olives and basil. Drizzle with excellent olive oil and garnish with eggs. Toss briefly to make sure all ingredients are coated with oil.
For the Escoffier version: briefly cook the haricots verts and cool in cold water. Cook the potatoes until done. Cook the eggs until nearly set. Wash and slice the anchovy. Clean the vegetables. Combine quartered tomatoes, sliced spring onion, tuna, anchovy, olives, cubed potatoes, haricots verts and basil. Mix olive oil and vinegar. Drizzle with the dressing and garnish with eggs. Toss briefly to make sure all ingredients are coated with the dressing.
For a more luxurious version replace the canned tuna with grilled tuna.