
Salad Niçoise is one of my favourite salads, just because it has so many ingredients that I love. Classically, this French salad composed of tomatoes, tuna, hard-boiled eggs, olives and anchovies dressed in a vinaigrette. The word ‘Niçoise’ means of or pertaining to Nice in South of France. So, be it salad or any other dishes made/served à la niçoise, they are normally characterised by common ingredients like olives, olive oil, tomatoes, garlic, green beans, potatoes and anchovies.
There are many variations to Salad Niçoise. However, when comes to classic dishes, I like to follow as closely as possible to how it has been prepared and served. Some use canned tuna. If possible, fresh tuna would be absolutely a great addition – it just brings a whole load of freshness to the salad. When comes to anchovies, I just think the sodium level is too much for me. One drained anchovies in oil is said to contain 147mg sodium. This is only the drawback of canned anchovies while fresh anchovies have no nutritional disadvantage at all.
I chose to use cherry tomatoes as they are sweeter; and Jersey new potatoes that have unique flavour that comes from Jersey’s fertile earth. Anyway, you’d enjoy this salad very much even if you choose to use other tomatoes or potatoes, it’s just another comfort dish that I don’t mind eating every so often!
A lovely salad! So scrumptious…
Cheers,
Rosa
Thanks! 🙂