Quote:
Originally Posted by Ea
Looks like an interesting recipe, Beppe. The suggestion of slicing the olives thinly honestly makes me much more comfortable about using them  |
thank you Ea, the season is almost finished for fresh string beans here.
It is a simplified version of the Salade Nicoise that has all those ingredients that get Northerners nervous. Now I just found out that olives also evocate aversion. Ah Ah. For me the best are those stuffed with anchovies, I mean for drinks.
Spoiler:
Niçoise salad (French pronunciation: [niˈswaz]), sometimes referred to as Salade Niçoise or insalata nizzarda, is a mixed salad consisting of various vegetables topped with tuna and anchovy. It is a specialty of the Côte d'Azur named for the city of Nice.
The salad or "salade" is displayed on a flat plate or platter and arranged on a bed of lettuce. Ripe tomato wedges, halved boiled new potatoes, steamed green bean, wedges of hard-cooked eggs, are topped with canned tuna (tinned in oil), and Niçoise olives. Finally the salad is garnished with tinned anchovies. The salad is served with vinaigrette.
The original version of the salad always included raw red peppers, shallots, and artichoke hearts, never potatoes. The French, especially in the Nice area, will clearly state no cooked vegetables are to be used. "[...]la salade Niçoise ne contient pas de légumes cuits."[citation needed]
Rumors suggest the famous choreographer Balanchine may have influenced the creation of this dish during his tenure in Monte Carlo. Others claim it is a Provençal dish.[citation needed] This salad was made famous in America by "the French Chef", Julia Child.[citation needed]
Salade Niçoise and its ingredients are often debated by purists. A common debate is the use of lettuce, which differs from village to village.
