What would Nice be without its signature salad? The recipe has been passed down from generation to generation and has made the city on the French Riviera famous across all continents. On Wednesday, the award for the best Niçoise Salad was given to the Bézet couple during the eighth edition of the Mangiada, organized by CEDAC in the Parc du Castel des Deux Rois.
More than just a salad, it was the Niçoise tradition that was celebrated, with a tribute to Garibaldi, and performances from La Ciamada Nissarda and Piedmontese folklore groups. Young and old alike came to discover—or rediscover—the Niçoise Salad, its ingredients, and all the little mysteries that surround it. Each participant had their own nearly “unrevealed” secret recipe. Some competitors rub the salad bowl with garlic, others use only a specific olive oil. Then comes the decision of the ideal amount of seasoning, and whether to use tuna, anchovies, or both. One thing was unanimous: participants prefer to buy their ingredients from places other than supermarkets, and only use seasonal products. Presentation is also a major factor for the expert jury of La Capelina d’Or. May is considered the ideal month to bring out the full flavors of the salad.
Recipe According to Jacques Médecin
Serves 6 people
Ingredients:
- 10 medium tomatoes
- 1 large cucumber
- 200g of local baby fava beans and/or 12 small fresh artichokes cut into thin slices
- 2 green peppers
- 6 small fresh onions
- 6 basil leaves
- 1 clove of garlic
- 3 hard-boiled eggs
- 12 anchovy fillets or one 300g can of tuna
- 100g black olives
- Olive oil, salt, pepper
Preparation:
- Cut the tomatoes into quarters and lightly salt them on a cutting board. Also cut the eggs into quarters or slices. Cut the anchovy fillets into three or four pieces each—or, if using tuna, shred it finely.
- Rub the bottom and sides of a large salad bowl with the halved garlic clove. Add all the ingredients except the tomatoes. Drain the tomatoes and lightly salt them again before adding them to the bowl.
- Prepare a dressing using six tablespoons of olive oil, finely chopped basil, salt, and pepper. Chill the salad well before serving.
- Toss the salad in front of your guests and make sure each serving has a balanced mix of all the ingredients.