Salade Niçoise is a classic French salad that originated in the city of Nice, located on the French Riviera. It is known for its vibrant and colorful presentation, featuring a combination of fresh and cooked ingredients. While there can be variations, a traditional Salade Niçoise typically includes the following key components:

Ingredients:

Mixed Greens:

• Romaine lettuce, arugula, or mixed salad greens serve as the base.

Tomatoes:

• Fresh, ripe tomatoes, often cut into wedges or slices.

Hard-Boiled Eggs:

• Eggs, hard-boiled and usually halved or sliced.

Canned Tuna:

• High-quality canned tuna, traditionally packed in olive oil.

Niçoise Olives:

• Niçoise olives, small dark olives that originate from the region.

Anchovies:

• Anchovy fillets, which add a salty and savory element.

Potatoes:

• Cooked new potatoes, sliced or cut into chunks.

Green Beans:

• Blanched or steamed green beans, often cut into shorter lengths.

Red Onion:

• Thinly sliced red onion, providing a sharp and crisp flavor.

Vinaigrette Dressing:

• A simple vinaigrette made with olive oil, red wine vinegar, Dijon mustard, salt, and pepper.

Optional Additions:

• Capers, fresh herbs (such as parsley or chives), and radishes are sometimes included.

Instructions:

Prepare the Vegetables:

• Wash and prepare the lettuce, tomatoes, hard-boiled eggs, potatoes, green beans, and red onion.

Assemble the Salad:

• Arrange the mixed greens on a serving platter or individual plates. Arrange the other ingredients in sections or rows on top of the greens, creating a visually appealing presentation.

Make the Vinaigrette:

• In a small bowl, whisk together the vinaigrette ingredients - olive oil, red wine vinegar, Dijon mustard, salt, and pepper.

Serve:

• Drizzle the vinaigrette over the salad just before serving. Serve the Salade Niçoise immediately.