This afternoon, our lunch comprised a bowl of salad Niçoise—or a version of it.
A crudités salad, it comes from the sunny, port city of Nice on the French Riviera. A refreshing, colorful, summertime, Provençal salad, there’s no one proper way to prepare it or serve it. And that’s what attracts me to it.
It does, however, have a few must-have ingredients: tomatoes, Niçoise olives, and tuna—seared or canned. To that, one can add hard-boiled eggs, beans, and red onions. Some cooks recommend a bed of crispy lettuce. Others say that it can be skipped.
It can be served on a platter, with its elements arrayed on it, or in a bowl, in a cartwheel fashion. It can be had alone, or as a side.
It’s dressed with vinaigrette. But a whirl of Thousand Island doesn’t hurt if one forgoes the fish.