Nice, a French city situated along the countrys Mediterranean coast, is just as renowned for its cuisine as for its views and nice weather. Due to Nices proximity to Italy, the town itself has a contentious history — Nice didnt officially become French until it was formally ceded to France in 1860. Having gone back and forth between French and Italian control in previous centuries, the city is a cultural cross-section with cuisine that reflects the influence of both countries.
The fusion aspect of Niçoise cuisine is reflected through the Mediterranean produce that comprises many of the citys traditional dishes. This has allowed the place to transcend both French and Italian cuisine to develop a gastronomy that is entirely its own. As the home of iconic dishes like socca and ratatouille, Nice cuisine now has a reputation around the world. However, none of these local recipes have become quite as ubiquitous as the salade Niçoise.
Niçoise salad represents the citys unique cuisine through its versatile ingredients, though a passionate debate has prevailed as to what ingredients are necessary for its most authentic form. The French, at least, agree on one fundamental aspect of the recipe. “The tuna is canned,” Michelin-starred French chef Eric Ripert once told The New Yorker. “In France, I have never seen fresh tuna, or seared-on-the-outside tuna, or sushi-grade. Never. You also dont see tuna in brine. Its tuna in a can with olive oil,” Ripert added.
The name “Salade Niçoise” refers to Nice, the capital city of the Alpes-Maritimes department on the French Riviera. This region is known for its mild climate and abundance of sunflowers, olive trees, herbs, and vegetables used in many traditional dishes.
A local politician was adamant about raw vegetables
“La Cuisine du Comte de Nice,” published in 1972, was written by the culinary purist and former mayor of Nice, Jacques Medecin. The figure became the authority on his hometowns cuisine by the sheer force of his printed opinions. His assertions in regard to the Niçoise salad are especially autocratic, as he considered misrepresentations of the salad to be borderline criminal.
For his salade Niçoise, Medecin suggested using mostly tomatoes, no vinaigrette, and either tuna or anchovies — but not both. This was because tuna was once considered a special occasion fish in Nice; anchovies were the everyday alternative. But to Medecin, nothing could pose greater sacrilege than the possibility of pulling an Escoffier. A passionate disclaimer precedes his version of the recipe, asserting that anyone wishing to be worthy of Niçoise cookery should never include boiled potato (or any boiled vegetable) in a salade Niçoise.
Medecin was rather a purist in all aspects of his public persona. He even would not let Nice participate in the bicentennial celebration of the French Revolution, since the city had technically still been Italian in 1789 when the revolution occurred. Despite his local popularity, Medecins authority on all matters came into question when he was charged with allegations of corruption which landed him briefly in prison.
The salad started as a sandwich
The Niçoise salad has continuously evolved to incorporate or eliminate certain ingredients, though many believe it wasnt originally a salad at all, but rather started out as an affordable sandwich. Known as pan bagnat – which translates to “bathed bread” in Nissard (the historic French dialect of Nice) — this sandwich was initially composed of tomatoes, anchovies, and olive oil served on stale bread. It was popular amongst Nices fishermen in the 19th century. The ingredients within the sandwich moistened the bread back to an edible consistency, ensuring nothing from humble Nissard kitchens went to waste.
It is certainly plausible that pan bagnat evolved from a sandwich into a salad. This transformation required only eliminating bread from the equation and adding fresh, seasonal vegetables. Like the salad version, pan bagnat continued to evolve and lives on today. To make it, Niçoise salad ingredients get tossed together and then put between two pieces of bread (or occasionally inside a sliced baguette) for a Mediterranean take on a tuna salad sandwich.
This chaotic French sandwich has since become a common street food and picnic staple in the greater Nice region. However, it remains passionately surveyed for authenticity by La Commune Libre du Pan Bagnat, a local group based in the city which strives to uphold the most traditional pan bagnat recipe.
NICOISE SALAD is the classic French Riviera summer salad recipe!
FAQ
What is the meaning of Nicoise salad?
Why is it called Niçoise?
What is the history and cultural origin of Nicoise salad?
What is the culinary term of Niçoise?
What is a salad niçoise?
The Salade Niçoise is a salad made of tomatoes, hard-boiled eggs, Niçoise olives, anchovies, and dressed with olive oil. Other ingredients may include tuna, green beans, and lettuce. The first recorded description of its recipe was in 1894. The Salade Niçoise is a traditional meal in the Provence region of France.
Where did salad niçoise come from?
Salade niçoise ( French pronunciation: [saˈlad niˈswaz]; Occitan: salada niçarda, pronounced [saˈlaðo niˈsaɾðo], or salada nissarda in the Niçard dialect; Italian: insalata nizzarda) is a salad that originated in the French city of Nice.
What constitutes a “correct” salade niçoise?
A debate is raging over what constitutes a “correct” salade Niçoise. To the purists, the rules are very clear: no vinegar, no lettuce, no fresh tuna, and absolutely no boiled vegetables, like potatoes or green beans. If you try to add any of these, you will be labeled as a heretic and sent to hell for your sins.
How do you make a salad Nicoise?
The salad nicoise, a lovely summer salad from the city of Nice on the French Riviera. To make the vinaigrette, whisk together the olive oil, vinegar (or lemon juice), basil, and garlic in a bowl. Add salt and pepper, and any optional ingredients such as mustard or mayonnaise. Boil the eggs for 8 minutes, then let cool in a bowl of cold water.