Nicoise Salad

Presentation

Niçoise salad is one of the main starters in Provençal and Mediterranean cuisine, and can even be a meal in its own right. Originally, Niçoise salad was simply made up of local vegetables, including tomatoes, green peppers, and small green onions (scallions), but also potentially black olives, broad beans, small raw artichoke hearts with lemon, or cucumber (note that some people from Nice react to cucumbers like Italians do to pineapple on pizza, so be careful with the locals!). Added to this were anchovies (replaced by tuna fillets on good days, but never both together!), hard-boiled eggs, olive oil, and basil. BE CAREFUL, Niçoise salad does not contain cooked vegetables! Forget boiled potatoes and other green beans, it only contains raw vegetables!

Ingredients for 2

1 spring onion (small green onion)
A Green Pepper
Options: Beans, Radishes, small artichoke hearts, Cucumber
2/3 Tomatoes
Tuna OR Anchovies

Preparation

• M-60: Chop the spring onion and place it at the bottom of the bowl.
  Add the fava beans, finely chopped green pepper, sliced radishes, and well-drained and flaked tuna (if using the "Tuna" option). Roughly mix all these ingredients with salt and pepper.
  Slice the tomatoes into thin slices and add them, along with the artichokes and cucumber slices, if desired.
  Cut the hard-boiled eggs into quarters and arrange them on top, then add the anchovy fillets (if using the "Anchovies" option), black olives, and finely chopped basil.
  Finally, sprinkle with salt and pepper, then drizzle with olive oil.
  Refrigerate.
• M-1: Mix the salad well just before serving.