Salade Niçoise — Composed Niçoise Salad

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Salade Niçoise is the archetypal composed salad of the French Riviera, governed by strict regional orthodoxy that prohibits any cooked vegetable in the authentic Niçois version—a point of contention with the restaurant adaptation that includes blanched haricots verts and boiled potatoes. The purist's composition arranges raw elements on a wide, flat plate (never in a bowl): ripe tomatoes (Solanum lycopersicum, preferably Coeur de Boeuf variety) quartered and lightly salted, small artichoke hearts (Cynara cardunculus var. scolymus) sliced paper-thin, fava beans (Vicia faba) when in season, radishes (Raphanus sativus) quartered, green bell pepper (Capsicum annuum) in fine rings, spring onions (Allium cepa) sliced, and celery hearts cut on the bias. Protein comes exclusively from oil-packed tuna (Thunnus alalunga, ventresca grade preferred) and anchovy fillets (Engraulis encrasicolus) packed in salt and rinsed. Hard-boiled eggs, cooked to a jammy 8-minute set at a rolling simmer then shocked in ice water, are quartered and placed last. Niçoise olives (Cailletier cultivar, small, dark, and briny) are scattered whole—never pitted, as the pit preserves olive integrity and prevents waterlogging of the flesh. The dressing is a simple vinaigrette: 3 parts extra-virgin olive oil (Olea europaea, preferably Provençal) to 1 part red wine vinegar, emulsified with a pinch of fleur de sel and freshly ground black pepper. Each component is dressed individually before assembly, never tossed, ensuring distinct flavor zones across the plate. Fresh basil (Ocimum basilicum) torn by hand finishes the composition. Service temperature is cool ambient, 14-16°C (57-61°F)—refrigerator-cold dulls the olive oil and mutes tomato aromatics.

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