Salade Nicoise

None more delicious.

OP, I love Salade Nicoise as well. Not to be nitpicky, but I think it's supposed to be more "composed" looking like this photo below.

Don't forget to add capers, they are so tasty. Though I usually use kalamata in place of nicoise olives. And I prefer it without tuna or anchovies.

French food is just the best.

Agree. With a nice Sauvignon Blanc on a summer day... heaven!

I would kill for that right now R2

Yep, when done well it can be amazing. You can also riff on it really easily depending on what ingredients you have laying around.

WTF is that OP? Looks like someone opened a can of Nine Lives on your salad.

If by "good" you mean "disgusting,"

In France they use it for sandwiches to take to the beach, and you’re supposed to have les enfants sit on them for the car ride there to get em properly mooshed. I can’t remember how I know this.

I've only had it a handful of times but I enjoyed it!

And cue the baby tastes crowd who don't like light tuna in olive oil.....

It's more Med than French really.

[quote]In France they use it for sandwiches to take to the beach, and you’re supposed to have les enfants sit on them for the car ride there to get em properly mooshed. I can’t remember how I know this.

I believe that's because you are a pervert r12.

Should look more like this

Let Julia tell you all about this delicious dish!

R10 your thinking about pan bagnat.

Love the Nicoise - another delightful composed salad is the Cobb - I recommend the recipe in the Brown Derby Cookbook - it was far superior to anything you find in a restaurant... And from the same cookbook, an excellent French onion soup...

[quote]Though I usually use kalamata in place of nicoise olives. And I prefer it without tuna or anchovies.

THEN IT'S NOT A SALAD NIÇOISE, YOU CONNARD!

That steak in r15 needs to be cooked a little more.

La pissaladière is also good, an onion tart with anchovies.

I can't tell if R20 is trolling or just stupid. Either way, Bravo!

Where's the ranch dressing??

My DH loves it smothered in ranch! I replace the tuna with steak! My husband isn't one of you gays!

You can get onion tarts at Trader Joe’s

I love it when Americans start talking about French food as if they know what they're talking about.

Shut up r26.

This is an American website.

Go bother the French.

I'm sure they'll find you fascinating.

There was a recipe for it near the end of my high school French book (year 1.) There wasn't a picture of how it should look nor were there precise measurements. I went home and chopped everything up and tossed it in a bowl with oil and red wine vinegar. It wasn't pretty but it tasted great.

That said:

I love a good Cobb salad.

Also when a Caesar is done well, you can't beat it.

No R26 if you're french, go bother the English, it's how it suppose to be! (Remember Azincourt! (and not Agincourt))

As a kid, I LOVED French dressing on everything. It's bright orange, just like the French like it.

I like to dip my French fries in Catalina French dressing. I feel tres French.

I prefer a Cobb Salad as well. (But sans tomatoes.) I don't mind a Niçoise, but only if it's made with canned tuna. I detest most other kinds of fish -- including fresh tuna.

I'm vegetarian, sorry!

Love it, but not too fond of the authentic version with canned, oil packed tuna, would rather it have some grilled fresh tuna instead. Also a big fan of a nice Cobb salad.

I enjoyed a Salade Nicoise at the rooftop restaurant of the Oceanographic Museum of Monaco last May.

Loved it. Beautiful view of the harbor.

They were having a road rally that day too.

I love the melding of American and French cuisine.

I love their mustard

I love the way they kiss.

They have a way with fries.

For an interesting twist on a classic, Ina Garten has a mustard salmon Nicoise that is to die for. I believe hers was served at a baby shower on her show, but it's a good warm weather luncheon option.

Here's the recipe R41 was referencing. Somehow, I feel tuna stands up better to olives than salmon.

I love Nissart food-- pissaladière, farcis, pan bagnat, socca, etc.

You just know R2 shrieked as a child if errant peas got into the cobbler portion of his TV dinner.

I was just in NOLA and went with friends for dinner at a new place called Justine. I had Salad Niçoise and went back two more times for the same salad. It was that good. If you scroll to the last picture in this gallery, it's there but the pic doesn't look as nice as what I was served. The tuna was sashimi---totally raw and and delightful. They also have a special cocktail called the Hossegor that was delicious every time, too.

Because it's DL you know that 90% of the posters then go order a 2000 calories dessert afterwards to reward themselves for "only" having the salade niçoise for lunch.

Boiled egg + tuna = dog sick.

Shut up r46.

Just shut up.

Hit a nerve there Manny?

It's just funny how many older guys on here spent years starving themselves and then when they decided they were no longer desirable, they decided to eat instead of having sex and there are multiple threads about having to lose 50 or 75 lbs.

[quote]Because it's DL you know that 90% of the posters then go order a 2000 calories dessert afterwards to reward themselves for "only" having the salade niçoise for lunch.

Or just order bleu cheese dressing for dippin' because the olive oil isn't flavorful enough

It's one of the greateast of safads.

Seared tuna seems more [italic]Californien[/italic] than Niçard.

R45, that place looks incredible. Off to find their menu.

R53---The place is new and was beautifully designed and decorated; it looks pretty swanky but the menu is not super expensive. My friend had the French Onion Soup, the French Dip, with French Fries. Ooooh la la! For dinner I had the salad Niçoise and this Shrimp and veggies thing cooked in a paper pouch. All four of us loved everything we ordered. Highly recommended.

Yep, I see it. R54. Sort of an elevated French diner. A French diner concept could really take off. You're welcome, Shark Tank.

[bold]la cuisine niçoise / la coïna nissarda[/bold]

salade niçoise / salada nissarda

mesclun

fougasse / fougassa

pichade / pichada

pissaladière / pissaladiera

brissaouda

tapenade / tapenada

pan bagnat / pan banhat

porchetta niçoise

petits farcis

ratatouille / ratatouia

panisse / panissa

socca

barbajuan

estocafic / estocaficada

poutine / poutina

daube niçoise / doba nissarda

bagna cauda / banha cauda

pissalat

I had no idea that poutine was Nicoise. I that it was trashy French Canadian food.

This is how EVERY restaurant salad in Barcelona is served and NOOOOOOOOO it is NOT good!

I'm partial to a good salad, but like R47, I don't enjoy the pairing of tuna and boiled egg. Honestly I think you can't beat a nice crisp cos lettuce with ripe, slightly firm tomatoes drizzled in oilve oil and topped with rock salt and cracked pepper. Refreshingly simple and satisfying.

The best Salade Nicoise I have had was served at a small, cheap, corner restaurant in Corsica. They had tossed the ingredients together (like in an American salad à la Nancy Reagan) and served it on a bed of endive leaves with the eggs on the side. I have no idea why their salad was so exceptional - I have tried to recreate it at home with little success. My guess is that the vegetables were harvested the same day and everything else was of the best quality possible.

Nice is a place where France and Italy meet so the cooking is great there. The true salade niçoise is made without cooked vegetables (no potatoe, no green bean) and the dressing is only olive oil, salt and pepper.

R57, poutine niçoise is nothing like the Canadian variety. Poutine niçoise, or simply "la poutina" in local vernacular, is a type of silver "jelly" made of sardine fry that is used to make soups, omelettes, or beignets.

WW for R44!!

I’m still crying.

It's more Italian than French, thank God.

r61=Dan Quayle

I like Dawn French.

This is a purdy one.

Ok, so maybe I’ll take a beating for this, but what are the purple things over on the right?

Pommes de terre violettes. Gawd, R68.

So many people in this thread have never even been to France it's ridiculous.

I'm particularly laughing at the 'French' restaurant in NYC that serves 'French Dip'. I'm French and never heard of 'French Dip' till I went to the States. Some of these salades niçoises you post would be completely laughed out of the room if you served them in France.

[quote]I love a good Cobb salad. Also when a Caesar is done well, you can't beat it.

Fat.

And I'm pretty sure that the site is international at this point.

I'm assuming that a traditional nicoise salad uses tuna that has been preserved?

Typical French asshole at R70. Ha.

Something like this:

[quote]Ok, so maybe I’ll take a beating for this, but what are the purple things over on the right?

Potatoes that would never have been used before now so we pretend that they're traditional.

[quote]I'm vegetarian, sorry!

Kill yourself and save others the frustration.

Both fresh and preserved is possible. Never anchovies AND tuna. Either one or the other.

Even if the anchovy is preserved and therefore an... "aromatic"?

It does seem excessive with the anchovy in the salad like that. Or was it used because it was just another preserve needed to add to the salad ingredients?

It's because a French Dip is uniquely American, R70. It was coined by a Frenchman in Los Angeles a century ago. Go shove that Hoagie up your ass.

Fuck American "food" in this thread.

Anyway, so was the anchovy added because it was in the cupboard of preserves or?

nvm.

[quote]The version known in Nice in the late 19th century was a basic combination of tomatoes, anchovies and olive oil, described as "simple food for poor people"

That would actually be ok, with a nice hunk of crusty bread.

Sorry, excessive comma.

I think you are right R82 Niçois put anchovies in it because it's local. And because it's a poor man dish, they don't add expensive ingredients such as tuna the most expensive and anchovies even if it's cheaper.

Thank you, R69 and r79.

R68, vitelottes

^^Er, gesundheit?

Vitelotte potatoes

I would NEVER eat a raw tuna niçoise. If you want raw fish, go to a god damned reputable sushi restaurant.

There is a difference between raw and rare, dear R89. Perhaps you are unfamiliar?

[quote]And I prefer it without tuna or anchovies.

Then it's just a regular salad then, not a Salade Nicoise.

....

I was recently served a delicious salade Nicoise on the Cote D'azur and it came with tuna AND anchovies. To be fair, he first asked if I wanted achovies, and I said yes. Delicious.

If you leave out the eggs, it is perfect. I use avocados instead: similar texture, yet edible.

When I was in Paris, I had a salad (not sure if it was called "Salade Nicoise") that had anchovies that looked like this. Really different in taste and texture from what you think of as "anchovies" in the U.S. The anchovies I had at that restaurant (in Paris) were really, really good.

The sandwich version is Pan Bagnat with tuna, eggs, tomatoes, basil, various other veggies on French bread plus olive oil. It's very, very good. Much better than the salad IMO.

I had to block so many pictures in this thread.

What a gross looking salad.

Here’s the beautiful and delicious salad thread, r97