This salad, originating in the 19th century, is a symphony of flavors and colors, made from the simple yet rich harvests of farmers and fishermen. In their humble kitchens, they combined vegetables from their gardens with the fresh catch of the day, creating a dish that captures the soul and essence of Southern France on the plate.

Over the years, Salade Niçoise has evolved into an internationally beloved classic, although debates about the ‘correct’ ingredients continue. Traditionally, this salad consists of a colorful palette of vegetables, hard-boiled eggs, olives, tuna, and anchovies, generously drizzled with an olive oil-based vinaigrette. Since it is originally a summer salad, some people believe that green beans do not belong in it. There are also debates about using both tuna and anchovies, as well as about the inclusion of potatoes or new potatoes.

Method of preparation

1. Start by boiling the baby potatoes until they are fully cooked, about 12 minutes, then drain them.
2. Clean the green beans by trimming the ends and cook them until they are tender but still crisp, about 10 minutes. Rinse them under cold water to stop the cooking process.
3. Boil the eggs until hard, shock them under cold water, and peel them.
4. Slice the tomatoes and onions, and drain the tuna and anchovies.
5. Prepare the dressing by mixing all the ingredients together well.
6. In a large salad bowl, combine the baby potatoes, green beans, onions, tomatoes, and lettuce.
7. Just before serving, add the tuna, anchovies, and egg wedges.
8. Carefully mix the dressing through the salad and garnish with the black olives.

Serve this sun-drenched Salade Niçoise with fresh bread for an unforgettable meal that captures the essence of summer in Southern France. The perfect harmony of ingredients, chosen from the heart of nature, makes every bite a celebration of Mediterranean art de vivre.”

Delicious drinks to accompany the Salade Niçoise are:

For wine:

• White wine: A light, crisp white wine such as a Sauvignon Blanc or a Vermentino pairs well with the bright, briny flavors of the salad. These wines offer a good acidity that complements the saltiness of the anchovies and olives.”
• Rosé: A dry rosé from Provence, where the salad originates, is a natural choice. The wine is often light and fruity, which pairs well with both the fish and the fresh vegetables in the salad.

For beer:

• Wheat beer: A light wheat beer or a weizen pairs well with Salade Niçoise due to the light citrus and coriander notes that can enhance the freshness of the salad.
• Saison: A saison offers a nice balance with a bit of spiciness and a dry finish that can cut through the oily and salty components of the salad.

Non-alcoholic options:

• Lemon water with mint: Refreshing and light, this helps to cleanse the flavors and refresh the palate between bites.
• Iced tea: A light green iced tea or a citrus-infused iced tea can pair well due to the subtle bitterness and refreshing qualities.
• Non-alcoholic beer: There are excellent non-alcoholic beers available that can mimic the freshness of wheat beer or saison, offering a sparkling, light complement without the alcohol.

Every choice, of course, depends on personal preference and the specific ingredients you use in your salad. Experiment with what works best for your taste!