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Be NICE to yourself! Make a NICOISE salad !

My poor non French people

There it comes again. That dreadful moment. Spring is all around, flowers are budding, birds are chirping and you’re…  scared.
How are you going to make it? Why, why why,  did you have a second serving of hachis parmentier that one time at the Duponds?
Can you really drop 50 pounds a day  by having just water (with sometimes a tablespoon of water in it and some sprinkled H2O on the top) for the next 45 days?
Or should you invest in a new  body with no fat in it but 100% non recyclable plastic? Can you buy a bikini body on credit?


Diets don’t work. They make you fat.
And plastic surgery is vulgar. Who wants to look like a Kardashian anyway?

You know better. This summer, you’re going to be French and perfect.

By eating healthy, tasty, rewarding meals.
Like a salade niçoise for example

La Salade NiçoiseA classic French recipe from the South of France, salade nicoise is the perfect French salad for summer. Low cal, full of good nutrients and vitamins, packed with omega 3 and amazing flavours, it's the best way to lose weight the smart way!

3 eggs
1 garlic clove
1 tablespoon red wine vinegar
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons olive oil
4 cups arugula or mixed salad greens
4 tomatoes,
4 green onions
8 anchovy fillets in olive oil, drained
1 (5-ounce) can tuna in olive oil
6 large basil leaves, shredded
1/2 cup small black olives


Niçoise salad is one of the best symbol of the French Mediterranean diet. It’s a typical Provençal dish, and the most common French salad here in the US. But sorry to say, it’s usually done WRONG.
Don’t ever try to make Julia Child‘s Niçoise to real niçoises, residents of Nice, where the salad was invented! They will surely die of anger or just try to hit you with the first bottle of rosé they will find.

Julia Child was wrong (sorry)



JULIA!!! What have you done?????
You seem like a very nice lady, and very funny, but excuse my French,  you were totally out of the hotplate on this one (à côté de la plaque means being wide of the mark).
There are absolutely NO potatoes nor French beans in the authentic niçoise, contrary to what you taught. People from Nice are very strict about it: every ingredients brought in should be raw and fresh (which makes it a Raw salad before the raw diet even existed!)


I watched the video closely, and found an explanation. I think poor dear Julia was clearly misled by the potato man. If you hear him closely, you can definitevely tell that there’s something wrong : the man has no provencal accent! Clearly a sign that he was actually a KGB agent, working to lead the poor American people to never really now what the best French salad is. Poor Julia…


So easy even a top model can make it

(and so healthy she might as well eat it!)




The authentic Niçoise is actually much much easier to make. It’s basically using fresh ingredients from the market in Provence, to which you add two fishes that are typical of the Mediterranean: anchovies and tuna. Black olives are also mandatory. Try to buy “real” ones: a good quality olive really makes the difference. The recipe I make is inspired by the recommendations of the “Cercle de la Capeline d’Or”. This very serious organization determines what a true Niçoise Salad is, and host a competition every year for the best recipe.

How to make it


  • Boil the eggs for 10 minutes, unpeel them and cut them in half.
  • Rub the garlic clove on the inside of a large salad bowl, crushing the clove as you do so.
  • Add vinegar, salt, and pepper to the bowl and stir well. Whisk in olive oil.
  • Add the  greens and toss to coat. Slice the tomatoes and the green onions, and them.
  • Place tha anchovies, the tuna, the olives and the halved eggs  on top of the salad.
  • At the last minute, shred basil leaves on top of the salad and serve.



There you have it, the best, easiest, healthiest French and perfect salad of your dreams.

Might be the perfect recipe to celebrate the Cannes Festival, a few miles awsay from Nice. Can’t fly there for the red carpet? Pour yourself a glass of rosé, prepare your own niçoise, and repeat after me. “Cannes, c’est tellement over cette année”. (Cannes is so out now). It’s always better to be blasé. And who would like to be a starlette anyhow?


Bon appétit les amis!

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1 Comment On This Topic
  1. Suzan posted
    May 12, 2015 at 3:31 pm

    Love your posts, as always!!

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