Salade niçoise
.jpg)
The name Salade niçoise (also Nice Salad or Nice Salad ) describes a salad that is generally attributed to Provencal cuisine and the region around Nice . However, there is no source evidence for this view, the oldest known recipes come from Paris .
history
The name Salade niçoise is first recorded for the year 1893 in the magazine L'Art culinaire . A la niçoise has been known in French cuisine since 1884 as the name of a garnish that contains tomatoes and mostly olives or anchovies. The known sources suggest that there has never been a mandatory standard recipe for this salad. One of the oldest known recipes comes from the chef Auguste Escoffier , who in 1903 in his Guide culinaire listed green beans, potatoes, tomatoes, capers , olives and anchovy fillets as ingredients . A 1900 recipe from the Hachette Almanac uses tomatoes, artichokes , potatoes, and green beans.
preparation
According to the current standard recipes for this salad, which are often referred to as traditional, tomatoes are often quartered, green beans , peppers, onions, hard boiled eggs, tuna and black olives mixed, turned on the whole with olive oil, seasoned with anchovies occupied and sprinkled with chopped basil .
Individual evidence
- ↑ a b Manfred Höfer, Dictionnaire de L'Art Culinaire Francais: etymologie et histoire, Aix-en-Provence 1996, article salade niçoise
