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Salade niçoise

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Title: Salade niçoise  
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Subject: Nice, Cuisine of Provence, Niçard dialect, Salads, French cuisine
Collection: Cuisine of Provence, Fish Dishes, Nice, Occitan Cuisine, Salads, Vegetable Dishes
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Salade niçoise

Salade niçoise
A variation of salad niçoise served with a poached egg
Type Salad
Course Starter
Place of origin France
Main ingredients Vegetables, tuna, anchovies

Salade niçoise (French pronunciation: ​) is a composed salad of tomatoes, tuna, hard-boiled eggs, Niçoise olives, and anchovies, dressed with a vinaigrette. It is served variously on a plate, platter, or in a bowl, with or without a bed of lettuce.[1] The tuna may be cooked or canned.

The salad may include raw red peppers, shallots, artichoke hearts and other seasonal raw vegetables, but according to many sources, excludes cooked vegetables, such as green beans and potatoes, which are commonly served in variations of salade niçoise around the world. Green beans harvested in the spring, when they are still young and crisp, may be present.[1]

Salad niçoise topped with seared tuna

See also

References

  1. ^ a b "The real Salade Niçoise recipe" (in French). |"[...] la salade Niçoise ne contient pas de légumes cuits. Dehors les pommes de terre bouillies et autres haricots verts. Des crudités, que des crudités."
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