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New ZealandFlavors · Nice
Raw salad of tomato, green pepper, radish, chives, broad beans or small artichokes, egg, anchovies or tuna and Nice olives, dressed with olive oil and assembled without mixing. The reference recipe is that of the Cuisine Nissarde label from the city of Nice.
Traditional dish from Nice, Provença-Alpes-Costa Azul
Also known as: salada niçoise
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Salade niçoise — Nice, France
The salade niçoise is a salad of raw seasonal vegetables, arranged on a platter rubbed with garlic. On top of greens go quartered salted tomatoes, celery, small green peppers, chives and thinly sliced radishes, fresh broad beans or small purple artichokes when in season, hard‑boiled eggs, tuna in oil, anchovy fillets and black Nice olives. Over it, basil, olive oil and pepper.
The reference recipe is that of the Cuisine Nissarde label, created in 1995 by an association in Nice to distinguish restaurants that respect the city’s traditional recipes and now administered by the tourist office. The sheet clearly states this is not a salad to be mixed: the ingredients are arranged side by side.
What sets the salade niçoise apart from the many versions found around the world is what it does not include: cooked vegetables, such as potato and green beans, are not part of the Niçois recipe. The city of Nice presents it as one of its specialties, now known everywhere.
It is a summer dish, for a light lunch. Its ingredients also appear in the pan bagnat, the Niçois sandwich.
Nice , Provença-Alpes-Costa Azul
A city specialty, with a reference recipe from the Cuisine Nissarde label.
Tomatoes; greens; celery; small green peppers; chives; radishes; fresh broad beans or small purple artichokes (in season); hard‑boiled eggs; tuna in oil; salted anchovies; black Nice olives; basil; garlic; olive oil; salt and pepper.
As a light main course or starter, assembled on the platter and served without mixing, with bread.
Mainly in spring and summer, from April to September, in the raw vegetable season.
Your questions
No, not in the reference recipe from Nice. It only contains raw ingredients and hard‑boiled eggs, tuna or anchovies; cooked potato and green beans are additions in other versions.
A label created in 1995 in Nice to distinguish restaurants that follow the city’s traditional recipes. It publishes reference recipes, such as that for the salade niçoise.
No. According to the reference recipe, the ingredients are arranged side by side on the platter and dressed with oil at the time of serving.
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