How to Make a True Nicoise Salad
Giuseppina Mabilia, who blends a fusion of tastes from Italy and Provence at her cooking school Venise en Provence shares this recipe for a “true” Niçoise salad. is shared by Don’t be fooled by salads that pretend to be Niçoise. Here, is what she has to say…
When you go to a restaurant and ask for a Niçoise salad, they will probably serve you something with green beans, potatoes, tuna and anchovies and salad and tomatoes. This is a recipe that comes from the great French chef Escoffier and can make for a nice salad but has nothing to do with the real recipe.
An authentic Niçoise is made with raw vegetables; only the eggs are cooked. You have anchovies or tuna, never the two. However, as tuna is expensive and this is a popular dish you might prefer to use anchovies unless you do not like them. I use anchovies in salt and clean them myself leaving the skin as it seems to me they taste better that way.
In the photo, you see some toasted bread which does not appear in the recipe. However, in Nice bread from the day before (roughly cut) might accompany the salad. Soaking in the sauce the bread impregnates of all the taste of olive oil and onion and tomato. A delight!
Another particularity is that you do not need a vinaigrette with this salad that is ” built” with layers and, in the end, you will have your sauce in the bottom of the dish.
Take your time.