Ah, la salade niçoise…
One of the classics of French cooking and one of my favorite things to dig into sitting on the terrace of a café, dreaming idling away the afternoon by the sparkling Mediterranean. But really, who wouldn’t want to dig into a big, fresh salad bursting forth with the flavors of the sunny French Riviera, no matter where you live?
There’s always much controversy about the salade niçoise regarding what’s authentic and what’s not.
Does one use fresh or canned tuna?
Is there a bed of lettuce underneath or does one leave it out?
Are there olives in it?
Boiled potatoes or rice?
Should it be mixed or composed?
And although I’m not convinced about artichokes, there’s folks out there who swear by them.
I’m not really sure if there’s a definitive answer as to what’s correct.
But I’m pretty sure about one thing.
This ain’t it…
(See inside the can.)