There seems to be some debate over what comprises a Nicoise Salad (Salade Niçoise.)
Julia Child’s version touts tinned tuna, anchovies, blanched green beans and boiled potatoes. David Lebovitz adds cooked fava beans (and mentions bell peppers), but advises using either anchovies or tuna (but never both in the same salad.) A few other adventurous souls have taken liberties with seared tuna. Traditionalists say no cooked vegetables whatsoever. Some folks even add Feta or goat cheese, leftover from their Greek Salad… :)
Salad Niçoise’s origins are thought to begin with famed choreographer, Balanchine, who was married to world-renowned ballerina Maria Tallchief , who was originally from Oklahoma. (You knew I’d get back to the lake somehow!)
Getting back to the salad… whether it’s assembled with cooked veggies or without, tinned tuna or seared, anchovies or not, or even the oddball addition of goat cheese or Feta, there’s no debate: Salade Niçoise dances on your palate and your plate!
Niçoise Salad
Chunk light tuna (preferrably water-packed)
Lettuce leaves
Hard boiled eggs, peeled & sliced
Cucumbers, thinly sliced
Niçoise-style olives
Cherry tomatoes
Feta or goat cheese (another Oklahoma original…)
Extra virgin olive oil, or your favorite vinaigrette
The steps are as easy as 1-2-3 (cha, cha, cha):
1) Assemble ingredients on a pretty plate.
2) Drizzle with extra virgin olive oil (or vinaigrette), followed by a twist or two of the pepper mill.
3) Enjoy!
No need to debate… just dance.
Enjoying foodie freedom of expression,
~ Kim
You have a great point! My favorite Nicoise salad has no meat! So see where interpretations vary…mos would not consider mine a Nicoise at all!
Great post!
By: Heather / basilmomma on March 12, 2012
at 5:00 am
What matters, Heather, is that it’s Nicoise to YOU. Thanks for sharing your variation!
By: Kimby on March 12, 2012
at 9:49 am
I think your plating is beautiful! :D
By: comowater.com on March 12, 2012
at 7:02 am
This looks like my kind of lunch!!! Thanks for posting it.
By: Vina Kent on March 12, 2012
at 7:08 am
No matter how it is prepared, it is one of my favorite summer salads to prepare on an evening when you don’t want to heat up the kitchen.
By: Karen on March 12, 2012
at 7:21 am
This looks so yummy. All I can see is proteins and healthy, crispy veggies. My body is screaming for them!!!
This made next Sunday’s “My Exciting Weekend.” Thanks, Kimby.
By: Sid (@SidMILB) on March 12, 2012
at 9:04 am
I have a bone to pick with….wordpress….I JUST got this post in my mailbox…what the heck! OK OK not the time nor the place…I wish I could have seen this earlier because it would have inspired me to have a delightful Salade Kimcoise ;) As always lovely post and lovely pics!
By: Isabelle at home on March 12, 2012
at 10:24 am
This sounds wonderful…fresh flavors, the combination is excellent…and I love nicoise black olives!!
By: Ally's Kitchen on March 12, 2012
at 10:36 am
Let there be a debate – I like your delicious and fresh looking version the best :D
Cheers
Choc Chip Uru
Latest: Rich Sticky Date Pudding w/ Butterscotch Sauce
By: Choc Chip Uru on March 12, 2012
at 12:49 pm
mMMMM! The sunlight slanting across the pics of the salad is just beckoning me to sit outside in a patch of warmth . . . (if only there were one to be found on this cloudy day!)
By: Jenna on March 12, 2012
at 12:57 pm
That looks real good and healthy as well.
Dan
Knots to Bowls
By: WoodRtist on March 12, 2012
at 3:39 pm
My heart beats faster when I click on the link to your blog KNOWING I am about to receive a visual and written FEAST! My soul is hungry… and you feed her. Ironically for me, it is about your photography and writing and has nothing to do with the food! hmmmmmm… but on second look… I’m going to make that for me and boyzzz tomorrow!
xoxo
By: kathleenerosprophet on March 12, 2012
at 8:38 pm
No time to debate when I’m stuffing my face with all that yumminess! I’m all for feta … one of my favorite salad must-have.
By: ping on March 13, 2012
at 7:29 am
Gorgeous plate! I love any and all nicoise salads :) Yum!!
By: Kristina on March 13, 2012
at 7:55 am
Dear Kimby,
I love the combination of canned tuna and cherry tomatoes. I would be tempted to use the salad leaves as a wrap for all the beautiful ingredients!
By: ChopinandMysaucepan on March 13, 2012
at 7:10 pm
This looks delicious and my opinion is it doesn’t matter what’s in it…if it tastes good…it’s a winner!
By: Ann on March 13, 2012
at 8:29 pm
I think this looks lovely… the pictures are just so full of life! And with all these wonderful flavors together, who cares what it’s called! :) Gorgeous pictures! :)
By: Marsha @ The Harried Cook on March 14, 2012
at 5:33 am
Yum, I’m ready to revisit this salad and YES, in my mind the more variations the better! (I’m only a purist when it comes to chocolate.) Thank you for bringing these dishes to light and to life, Kimby.
By: Sue Ann Gleason on March 14, 2012
at 6:48 am
whatever the nicoise debate, I love your rendition. such pretty pictures—so vibrant and colorful. you bring lunch to new heights. When can I come over and join you?
By: Tracey Ceurvels on March 14, 2012
at 10:30 am
Loved the recipe and saving this recipe… Your humourous style of writing is great! Have a wonderful day and happy cooking/baking. http://cosmopolitancurrymania.blogspot.com
By: Purabi Naha (@purabinaha) on March 15, 2012
at 8:14 am
When I started training in kitchens if a recipe was not in
Le Repertoire De La Cuisine it did not exist.. And if I remember correctly there was no tuna in that version. Much to my surprise I do not still have a copy of this book. I have moved so far beyond that kind of pedantic nonsense a long time ago.
To quote a reviewer on Amazon “No pictures, no measurements, no serving portions or cooking time. If you need these details, look elsewhere. Le Repertoire is for those who knows how to cook and wishes to refine, master, “and innovate. The first and last word in French cuisine, a leitmotif for those wishing to create fusion cuisine, a most remarkable compendium.” Says it all
I love your plating and I know it tastes great and after all has been said that is all that matters
By: Michael Richardson on March 15, 2012
at 6:44 pm
I love that there are no longer rights and wrongs where cooking is concerned. No rapped knuckles, everything’s good.
Your salad is gorgeous.
By: Maureen (@OrgasmicChef) on March 18, 2012
at 5:26 am
Nicoise salad is my #3 favorite salad! I love hard boiled eggs in the salad and I can eat this simple salad three times a day (plus some main dish.. not just salad haha). Great recipe!
By: Nami | Just One Cookbook on March 19, 2012
at 2:15 am
I’m new to Nicoise Salad & it’s great learning it all at one go here! I’ve missed u, dear! My apology for not being here the last couple of posts. Will chk out the rest :) Have a lovely week! Hugs XOXO
By: Shirley Tay on March 21, 2012
at 8:02 am
Glad you liked the Nicoise links, Shirley! I’m sure you’d think up a fantastic combination of your own as well. No need to apologize for your absence — I’m always playing “catch-up” with commenting, ha, but it’s fun! You have a delightful week (almost the weekend now!), too.
By: Kimby on March 22, 2012
at 11:33 am