Salade Niçoise Monégasque
The Quirky Foodster Team
Ingredients
- Tomatoes, quartered — 4
- Cucumber, sliced — 1
- Green pepper, sliced — 1
- Red onion, thinly sliced — 1/2
- Good-quality tuna, drained — 200 g (7 oz)
- Hard-boiled eggs, quartered — 4
- Black olives — 1/2 cup (75 g / 2.5 oz)
- Anchovy fillets — 8
- Olive oil — 3 tbsp
- Red wine vinegar — 1 tbsp
- Salt and pepper — to taste
Method
- Arrange the tomato, cucumber, pepper and red onion on a large serving platter.
- Flake the tuna over the top.
- Arrange the quartered eggs around the platter.
- Scatter with olives and lay the anchovy fillets over the top.
- Whisk the olive oil and vinegar together, season with salt and pepper, and drizzle over the salad just before serving.
Introduction: A composed salad of tomato, egg, olives, anchovy and tuna, a substantial Mediterranean classic shared across Monaco and the neighbouring coast.
Cultural Background: This hearty salad reflects the abundant produce and seafood of the Mediterranean coastline, and while purists debate the inclusion of cooked vegetables, the version enjoyed in and around Monaco typically favours fresh, raw ingredients at their peak.
Tips: Use the ripest tomatoes available, as they are central to this salad’s flavour. Arrange the components rather than tossing, in keeping with the salad’s traditional composed presentation.
Variations: Add small purple artichokes or fava beans when in season, a more traditional inclusion in some versions. Some versions include cooked green beans or potato, though this is debated among purists.
Storage: Best assembled fresh; components can be prepped ahead and refrigerated separately.
Reheating: This is a cold salad and is not reheated.
Nutrition: Per serving (approx.): 320 kcal, 22 g protein, 22 g fat, 10 g carbohydrate.
FAQs:
Q: Should salade niçoise include cooked vegetables?
A: This is a long-running debate; many along
Q: Can canned tuna be used?
A: Yes, good-quality oil-packed tuna is traditional and convenient.
- Tomatoes, quartered — 4
- Cucumber, sliced — 1
- Green pepper, sliced — 1
- Red onion, thinly sliced — 1/2
- Good-quality tuna, drained — 200 g (7 oz)
- Hard-boiled eggs, quartered — 4
- Black olives — 1/2 cup (75 g / 2.5 oz)
- Anchovy fillets — 8
- Olive oil — 3 tbsp
- Red wine vinegar — 1 tbsp
- Salt and pepper — to taste
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