EVOKE HOLIDAY MEMORIES WITH THIS ADAPTION OF A CLASSIC CULINARY MOMENT
Tuna or anchovies? Green beans or olives? Does it matter? While this dish tips a beret to the fabled French salad, it’s only a petit nod. The truth is, everywhere you go along the French Riviera the salad niçoise will be different. One chef will substitute broad beans for green another may add globe artichoke hearts and salad leaves. Some consider the addition of potatoes anathema, others sacrilege to omit. The soul of this salad is its salty robustness and a celebration of the loud flavours of this region. So anchovies, olives, garlic and tomatoes are a must. This is food of the sun. Be warned, when you prepare this, it is unlikely to measure up to that perfect salad niçoise you had in the Vielle Ville in Nice a few summers back, a few steps from the beach. You were tanned, your shoulders sparkling with sand. There is no seasoning as tasty as nostalgia.