We were on vacation in Nice around this time last year, and I think I ate a nicoise salad for lunch every day of that trip. Or as Jack has coined it, the “Nizzan” salad, because the Italians call Nice “Nizza” (pronounced like pizza). We learned this as were running through the Rome airport (we are always running), and the airport desk workers were yelling out “Nizza! Nizza! last call for Nizza!” So that’s what we call it now. The city and the salad.
This is one of my favorite main course salads because it’s so filling yet light and healthy. Feel free to add tuna here, or leave it out as I did in this vegetarian version. I prefer crispy potatoes to traditional boiled potatoes, so I roasted mine in the oven with garlic and olive oil. You’ll also notice the absence of olives here… Jack and I both hate olives, but by all means include them if you like them. I have a big bunch of dill growing in my garden so I mixed that into my Dijon dressing. And, well, what goes better with mustard in a summery dish than dill?
