To be such a simple food, this famous salad from Nice, France, creates complex controversy in kitchens around the world. Tuna or no tuna? Boiled potatoes? Vinaigrette?
The truth is, a classic niçoise (pronounced nee-swaaz) consists of tomatoes, anchovies and hard-boiled eggs dressed in olive oil. But the truth hurts and, in our opinion, so does that iteration. In this version, we keep tomatoes and egg as main players but add boiled potatoes for a creamy texture, good chopped olives for a briny component, basil for a fresh burst of flavor, and garlic and sherry vinegar for brightness.
Use a wooden bowl if you can, and rub the inner walls with crushed garlic before tossing the salad to impart the aroma and subtle flavor of the clove. Lightly dress potatoes and tomatoes with oil and vinegar, then compose the rest of the salad in the bowl, garnish with basil and finish with oil, vinegar and salt. Voilà! –Chef Skylar Bush
1. Boil potatoes just until tender.
2. Place eggs in pan of cold water and place over high heat. Set timer to 16 minutes. Remove from heat and shock in cold water, then peel and chop roughly. Set aside.
3. Quarter tomatoes and place in a colander. Salt and let rest for 15 minutes, then pat dry.
4. Liberally rub a wooden salad bowl with crushed garlic. Add potatoes, tomatoes and olives. Add oil, vinegar, salt and pepper to taste. Toss gently with your hands. Place on salad plate and top with eggs, basil and anchovies.
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