Traditional recipe and its defenders
The version known in Nice in the late 19th century was a basic combination of tomatoes, anchovies and olive oil
Variations
The question of the proper ingredients appropriate for a salade niçoise has long been the subject of debate and even controversy
Notable chefs
Many other chefs and food writers have written recipes for the salad. Among them are Daniel Boulud, Anthony Bourdain, Melissa d'Arabian
See also
• Food portal• List of salads• List of tuna
External links
• Niçoise salad at the Wikibooks Cookbook subproject• Media related to Niçoise salads at Wikimedia
A classic French dish, this was after all the salad described as “simple food for poor people”. Originating in the town of Nice on the French Riviera, the salad niçoise (pronounced “ni-soise”) dates back to the 19th century and this provençale recipe has provoked debate ever since.
Salade Niçoise began its life as a household catch-all salad based on what was available from the garden and anchovies packed in olive oil sitting in the pantry. It first appeared on menus in the
late 1800s a few decades after Nice became part of France finally for the last time.The origin of the Nicoise salad is
disputed with most of the food historians claiming that it as a Provencal dish. The popular choreographer Balanchine is also credited with influencing the Nicoise salad recipe during his stay at Monte Carlo. The Americans got to taste the Nicoise salad only after it was introduced by the famous chef Julia Child.,The biggest controversy, as I mentioned above, is over the
green beans and potatoes