User:Cullen328/sandbox/Salade Nicoise

http://www.marthastewart.com/978721/leftover-salade-nicoise%3Famp

Traditional recipes
The version known in the late 19th century was a simple combination of tomatoes, anchovies and olive oil. Over time, other fresh and mostly raw ingredients were added to the salad as served in Nice. A 1903 recipe by Henri Heyraud in a book called La Cuisine à Nice included tomatoes, anchovies, artichokes, olive oil, red peppers and black olives, but excluded tuna and lettuce. .

Former Nice mayor Jacques Medecin (1928 - 1998) was a strict salad traditionalist, calling for the salad to be served in a wooden bowl rubbed with garlic and rejecting the addition of boiled vegetables such as potatoes and green beans to the dish. Medecine implored cooks to "never, never, I beg you, include boiled potato or any other boiled vegetable in your salade niçoise." Hard boiled eggs were added, and either anchovies or canned tuna, but not both. He incorporated raw vegetables such as cucumbers, purple artichokes, fava beans, spring onions, black olives and garlic. His recipe excluded lettuce and vinegar. An organization called Cercle de la Carolina d'Or, led by Renee Graglia, continues to protest against deviation from traditional local recipe standards. The group, which certifies restaurants in Nice, sticks with Medicin's standards,  rejecting commonly included ingredients such as green beans and potatoes, as well as innovations such as corn, mayonnaise, shallots and lemon.

Variations
The question of the proper ingredients appropriate for a salade niçoise has long been the subject of debate and even controversy.

Famed chef Auguste Escoffier (1846 - 1935), born in Villeneuve-Loubet near Nice, added potatoes and green beans to the traditional recipe, an innovation that remains controversial a century later.

Salad niçoise has been known in the United States since at least the 1920s, when a cookbook for hotel chefs included two variations. The first was vegetarian, was dressed with mayonnaise, and included lettuce,  tomatoes,  potatoes, stringless beans and pimento-stuffed olives,  while the second version was a composed salad,  and also included anchovies.

A 1941 U. S. version by chef Louis Diat of the Ritz-Carlton Hotel included the anchovies, was dressed with vinaigrette, and added capers.

The highly influential 1961 cookbook, Mastering the Art of French Cooking, included a recipe that incorporated a potato salad, green beans, both tuna and anchovies and a vinaigrette dressing. Co-author Julia Child later demonstrated the recipe on her television show, The French Chef, in 1970.

A recipe was included in the 1977 edition of Larousse Gastronomique by Prosper Montagné. It called for "equal parts diced potatoes and French beans. Season with oil. vinegar, salt and pepper. Mix with anchovy fillets, olives and capers. Garnish with quartered tomatoes."

https://books.google.com/books?id=rqQRAQAAMAAJ&q=larousse+gastronomique+salade+nicoise&dq=larousse+gastronomique+salade+nicoise&hl=en&sa=X&ved=0ahUKEwjlwPyqifLQAhVIVWMKHS5oBvEQ6AEIGjAA

French chef Paul Bocuse included a vegetarian version of the salad in the 1977 English translation of his cookbook, which was garnished with chopped onion and chervil.

In 1984, James Beard created a version incorporating rice for an Uncle Ben's advertising campaign.

In 1991, Jacques Pepin wrote an article that called the inclusion of canned tuna the "conventional choice", and recommended sauteed fresh tuna instead as "more elegant".

Ina Garten and Jamie Oliver have published variations using salmon as the fish component.

Nigella Lawson has published a quick recipe that substitutes croutons for potatoes.

Bobby Flay has published variations incorporating shrimp and swordfish both of which he describes as "Nicoise" in quotation marks.

Cat Cora has published a variation that presents the salad as a lettuce wrap.

Emeril Lagasse has a recipe that uses a mayonnaise based creamy Parmesan dressing, and incorporates grilled Yellowfin tuna loin along with Picholine olives in addition to the traditional black olives.

Guy Fieri has a recipe that incorporates couscous and mushrooms.

Sara Moulton also has a recipe incorporating shrimp. Instead of a conventional salad dressing, she uses an Italian tuna sauce.

Sandra Lee has a version that includes tuna steaks stuffed with olive tapenade.

Mark Bittman has a variation that incorporates farro.

A wide variety of seafoods can be used in non-traditional variations, with a San Francisco chef commenting, "mackerel, and even milder fish like rockfish, cod or halibut are also delicious served this way, as are good canned sardines."

Notable chefs
Many other chefs and food writers have written recipes for the salad. Among them are Daniel Boulud, Anthony Bourdain , Melissa d'Arabian , Hélène Darroze , Tyler Florence , Simon Hopkinson , Robert Irvine , Gordon Ramsay , Nigel Slater , Delia Smith , Martha Stewart and Michael Symon