"Niçoise salad is a traditional French salad that typically includes ingredients like tuna, hard-boiled eggs, olives, anchovies, tomatoes, and green beans. It's known for its vibrant colors and Mediterranean flavors."
"Like many other French dishes, the Niçoise salad was inspired by the readily available ingredients of the chef who invented it. The dish's history is clouded by legend, but it's commonly thought to have been created by a chef in Nice, France, named Bigot. Some sources say Jean Bigot made the dish in 1860; others say it was Andre Bigot in 1903. Still, others believe Carles invented the dish at the Hotel de Paris in Monaco. The salad's name comes from Nice because when it first appeared on menus in both Nice and Paris, it was called Salade Niçoise (the French word for "Niçoise"). "
Via Mon Panier.
In France, lettuce is called "Salade" (pronounced: Salad).
And a dinner salad is called "Salade" in French too.
Garlic is "Ail" in French. Pronounced, "I." You can say, "Aie! Aie! Aie!" when you are hurt because "Aie" (pronounced "I" as well) also means "Ouch."
Arnelle's Nicoise Salad
Ingredients:
- Mixed salad greens (like lettuce, arugula, or spinach) or oak leaf salad.
- Fresh green beans, chilled and trimmed,
- Ripe garden tomatoes, quartered,
- Chilled hard-boiled eggs, quartered,
- Black Greek olives with their pits,
- Tuna, drained and flaked,
- Anchovy fillets (optional for me),
- Radishes,
- Baby-boiled potatoes coated in salt, olive oil, and melted butter. Then quartered and added to the salad at room temperature,
- Diced red onions, and garlic, mixed with rouille, olive oil, vinegar, salt, and pepper, to taste.
Arrange the salad on a platter with the greens layered first.
Bunch the greens beans in packets per serving,
Arnelle served her dressing separately.
Serve with a warm baguette and rose.
Leave a Reply