Salad Niçoise (French pronunciation: [niˈswaz]) is a composed salad of tomatoes, green beans, tuna, Hard-boiled eggs, Niçoise olives, anchovies and dressed with a vinaigrette. It is served variously on a plate, platter, or in a bowl, with or without a bed of lettuce. The tuna may be cooked or canned.
Americans are familiar with a version popularized by "The French Chef", Julia Child. Traditionally, the salad included raw red peppers, shallots, and artichoke hearts, new potatoes or other cooked vegetables.
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