My uncle Larry’s favorite joke. And the origin of one of my favorite dishes: salade Niçoise. According to Martha Schulman in her cookbook, Mediterranean Light, there are infinite variations and just as many arguments about the proper ingredients. Tuna is the base of all versions, the pure use anchovies, too. As it’s one of the few things the Husband truly loathes, I usually omit the eyebrow-looking fishie. Also delicious is a pan bagnat, which is just Niçoise as a sandwich. Here’s our version, as had for dinner the other night:
mixed greens
steamed haricot verts
steamed baby yukon taters, quartered
hard boiled eggs, chopped fine (the Husband used the potato ricer)
tomato, quartered
cucumber, sliced
olives
can of imported tuna, packed in olive oil (drain it!)
crusty bread
herby mustardy vinaigrette (dijon mustard, lemon juice, salt, pepper, olive oil, basil, tarragon)
