In Nice, where this main course salad gets its name no chef would ever dream of serving a Warm Salad Nicoise. However, in my part of Provence, the dish is perfect when the weather isn’t. The ingredients (tuna, olives, eggs, peppers and anchovies) are the same as the traditional cold version of this salad

La Salade Niçoise is a classic meal-sized salad (salade composée) with local, seasonal ingredients. As the name indicates, this salad originates from the French Riviera city of Nice, an attractive destination with vineyards within city limits and 10 kilometres of coastline. However, like many recipes, there are endless variations, but …

It’s hard to define la Pissaladière with slow-cooked onions, olives and anchovies. It’s not quite pizza, not quite a focaccia, but somewhere in between. Nevertheless, this popular street food is a delicious reason to visit Nice, France! What is La Pissaladière? A staple in traditional Cuisine Nissarde recipes, la Pissaladièra …

A debate is raging over what constitutes a “correct” salade Niçoise. To the purists, the rules are clear: no vinegar, no lettuce, no fresh tuna, and no boiled vegetables, like potatoes or green beans. If you add any of these, you will be labelled as a heretic and sent to …

Salade Niçoise Tastes of the Mediterranean it is yet another variation on a wonderful light salad that takes advantage of the season’s best tomatoes and potatoes.

What is a true Niçoise salad? An authentic Niçoise is made with raw vegetables; only the eggs are cooked. You have anchovies or tuna, never the two. This salad can be a complete meal with some good bread and a glass of rosé! You can mix the salad just before serving.

The best thing about salads is their versatility. Some salads are delicate and meant to be eaten right away, and others are well-suited for transport to, say, a picnic or a potluck; some versions taste even better the following day. While many salads are typically cold or at room temperature, …

The problem with growing zucchini in your kitchen garden (potager) is that it often ripens all at the same time. When my garden produces more zucchini than I can possibly consume, the problem is what to do with the bounty. Thankfully I remembered trouchia, a favourite dish from Nice, France, …

Anna Stanford is a mum of three children and the creative energy behind Anna’s Family Kitchen. Despite a busy schedule, she manages to make healthy, home-cooked meals for her family. At Mirabeau Wine, we were lucky to have Anna create a trio of summer recipes that she paired with some …

How do you meet anyone in 2020? Without the help of Zoom and Instagram, it would be nearly impossible. Admittedly, I spend a bit too much time on Instagram (perhaps there is a therapist out there), but it’s hard not to, especially with mouthwatering culinary images like those of frenchified_wife. …