There were various responses on my Strawberry ice cream recipe, requesting a retraction of the moniker ice “cream” since it didn’t have cream in it. And a respected food writer pointed out that pumpkin was obligatory in Soupe au Pistou. I, too, know that folks will sometimes call something hot ‘chocolate’ even though it was made with cocoa powder instead of chocolate. And have been served fried onion rings that were actually broken circles, not neat, closed rounds of onions. And don’t get me started on thinly sliced fruit being called carpaccio.
So I have seen the error of my ways, and you’ll be happy to know that I slavishly followed the recipe for classic Salade Niçoise, as espoused by Jacques Médecin in his book Cuisine Niçoise. (Not this one.) Which everyone in Provence agrees gets the last word on cuisine from their region.
For example, once can not put grilled or seared tuna on the salad and call it a salade Niçoise. Canned tuna or anchovies are acceptable, but not both. And he cautions “”…never, never, I beg you, include boiled potato or any other boiled vegetable in your salade niçoise.”