ShareFacebook Twitter AddThis
The timeless Nicoise salad has been around long before Caesar salad came on the scene back in the 1930s. Its trademark trio of tuna, green beans and hard-boiled eggs, makes the classic Nicoise salad easily recognizable in any part of the globe.
A long-time staple along France's Mediterranean coast, Nicoise salad became popular in the United States in the 1960s through Julia Child, the American pioneer of French food. Julia Child demystified French food and brought dishes like coq au vin and French mushrooms into American kitchens.
But Julia Child was just one of many chefs to put their own twist on the salad. If molecular gastronomy is your thing, try making the a high-tech Nicoise salad created by the famous Italian scientific chef Daniel Facen.