Serious Eats: Recipes

The Niçoise Salad Debate Continues

Posted by Ed Levine, April 27, 2007

Steve Cuozzo in the New York Post had a funny piece about Niçoise salad. With more and more chefs and home cooks using fresh instead of canned tuna, I thought it would be useful to publish Julia Child's classic Niçoise salad recipe. It used canned tuna, of course. I like the Italian tuna canned in olive oil or, if you feel like splurging, get the Ortiz Ventresca tuna. It's more expensive but worth it. It's buttery and meaty and delicious and will make your salade Niçoise swing so much harder.

Julia Child's Salade Niçoise

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