Salade niçoise — raw vegetables, tuna, anchovy, olives and egg
Salade niçoise is often expanded far beyond its Nice identity, especially with cooked potatoes and green beans. The form here stays close to the Cuisine Nissarde technical-committee preparation: mesclun, ripe tomato, spring onion, celery heart, small purple artichoke, green pepper, radish and seasonal broad beans remain raw and distinct. Tuna, anchovy, Olives de Nice, egg, basil and olive oil provide the savoury finish. There is no cooked potato or green bean in the main ingredient list.
Composition matters as much as the ingredient list. A broad platter is rubbed with garlic and lined with mesclun; tomatoes go down first and the other raw vegetables are arranged over them in identifiable layers. The salad is not vigorously tossed. This flat arrangement keeps delicate slices intact and makes it easier to ensure every serving receives the full range of vegetables. Tuna stays in large flakes rather than being mashed into the dressing, while anchovy fillets, olives and egg quarters remain visible.
Only the eggs are cooked, for eight minutes, until set enough to quarter cleanly and at least 71 °C at the centre. All other produce is washed, dried and kept cold. The full measured olive oil is poured over the platter at the last moment, so nutrition includes the oil rather than assuming it is discarded. Because tuna, anchovies and olives contribute substantial sodium, additional salt is modest and still counted. Serve promptly and keep any leftovers refrigerated.
