Cuisine: Classic Nice salad recipes

In its simplest iteration of the 19th century, this compound salad from the French seaside city of Nice features only tomatoes, anchovies and olive oil. In a world where adding a little caper to a dish can shake up the foundations of culinary identity, niçoise has evolved into a flexible form.

From LaRousse to Escofier to the former mayor of Nice, there have been changes only in a series of reputable sources – some including tuna and some without; some saying it's a summer salad that shouldn't even be seen for a second of cooking time; some saying, well, anything. Essentially, the niçoise salad is designed to be your perfect salad, so instinctively build flavor profiles from the first few must-haves: tomato, anchovy, and olive oil.

Because the classic niçoise is a combination salad with no cooked ingredients, it is very easy to make.

3 tablespoons extra virgin olive oil

1 tablespoon lemon juice

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

Kosher salt

Season with black pepper

1 handful of green beans, preferably lentils (blanch the lentils in boiling water if you wish, drain, and then pound in ice water for extra brittleness)

1/4 cup olives, pitted (Kalamata, black or niçoise olives)

1/2 cup cherry tomatoes, halved (or 1 small heirloom tomato, chunk or quarter)

1/2 cup red potatoes or new potatoes, cooked, cooled and halved if larger

3-4 anchovy fillets

1 hard-boiled egg, halved or divided in four equal parts

Optional:

Chopped red onions or shallots (let them marinate slightly in one or two tablespoons of fresh lemon juice before adding)

Tuna, whether grilled fresh tuna steak or marinated tuna in olive oil

Asparagus, blanched water

lettuce

Loose vanilla such as fresh basil leaves or fresh thyme

In a small bowl, whisk together olive oil, lemon juice, vinegar, mustard, 1 teaspoon of salt and pepper.

Arrange the salad ingredients neatly, stack them separately on a plate, or mix them together and add balsamic vinegar as you like.