In France and the US there are hundreds of variations of the niçoise salad that depart from the traditional preparation, some with successful and some with not-so-successful results (I’ve had more of the latter unfortunately).
<br />So how do you ensure you get a kick-ass salad? With regards to the protein, I add anchovies and tuna to the salad. If you don’t like anchovies, uh… I don’t even know what to say. They’re incredible. Start learning to love them. As for the tuna, get good quality tuna, like albacore that is packed in olive oil. Even if you’re concerned with fat content, don’t get tuna packed in water. It’s a salad for gods sake! As for the produce, be sure to get it fresh and be meticulous in preparing it. You can read my rantings and ravings below with regards to prepping them.

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