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!
Chunk light tuna (preferrably water-packed)
Hard boiled eggs, peeled & sliced
Cucumbers, thinly sliced
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.
No need to debate… just dance.
Enjoying foodie freedom of expression,