A trip to Nice may be a bit away yet but if you have been browsing our incredible vacation rentals in Nice and are looking ahead to your next holiday in this stunning city on the French Riviera, then why not bring a little bit of it into your kitchen to help tide you over? The easiest way to recreate memories of a place, or to get a literal taste of what a visit may be like, is to make a typical dish of the region to enjoy at home in the comfort and safety of your kitchen. If you're talking about Nice, then one of the most obvious dishes of the city that first comes to mind is the somewhat controversial salade niçoise. A traditional French favourite that is now served all over the world, it is a dish that people have incredibly strong opinions on and are very passionate about, with traditionalists and innovators alike arguing about the exact ingredients that should be used and how exactly it should be prepared.
Salade niçoise, known as niçoise salad in English or la salada nissarda in the Niçard dialect of the Occitan language, is traditionally made of tomatoes, hard-boiled eggs, Niçoise olives, and anchovies or tuna and is then dressed with olive oil. Described as, "one of the best combinations of salad ingredients ever invented," by Delia Smith and, "the finest summer salad of all," by Gordon Ramsay, it dates back to at least the 19th century. The version known in Nice at this time was made up of just tomatoes, anchovies, and olive oil and, like so many of both France and Italy's most beloved dishes, comes from peasant food traditions, being described in the late 19th century as, "simple food for poor people".
Salade niçoise, known as niçoise salad in English or la salada nissarda in the Niçard dialect of the Occitan language, is traditionally made of tomatoes, hard-boiled eggs, Niçoise olives, and anchovies or tuna and is then dressed with olive oil. Described as, "one of the best combinations of salad ingredients ever invented," by Delia Smith and, "the finest summer salad of all," by Gordon Ramsay, it dates back to at least the 19th century. The version known in Nice at this time was made up of just tomatoes, anchovies, and olive oil and, like so many of both France and Italy's most beloved dishes, comes from peasant food traditions, being described in the late 19th century as, "simple food for poor people".
