Like all iconic dishes, nichoise salad knows its adaptations. But to find the original recipe, we called Julia Sedefdjian, the star chef from Nice, in Paris, who shared her secrets with us. Get rid of rice, potatoes or green beans.
You can store potatoes, green beans and your portion of rice. Because no, these three ingredients have no place in the Niçoise salad, real, original. In search of an authentic recipe for this summer dish from our regions, BFMTV.com went to meet Julia Sedefdjian who showed us the recipe of real Nichoise salad.
What was played for her restaurant “Baieta” in Paris in 2006 at the age of 21 (the youngest star chef in France!), Reveals to us what she considers above all as a vegetable salad live and fishermen.
A raw salad with garden vegetables
Niçoise salad is a recipe that finds its origin in the culinary garden of the inhabitants of Nice and the Mediterranean Sea. On the menu, then: tomatoes, olive oil, anchovies. It then evolved over time with the addition of beans, onions, peppers and lettuce.
But today there are as many salad recipes from Nice as there are families in Nice, knows the chef. “It’s a rough recipe, but the salad is raw vegetables, olive oil, a little love and basta cosi“.
tomato onion salad
In the Niçoise salad there are a few with two teams: “There are authorized foods that can be added, but that are not certified by everyone.” And in Nice the fight is fierce between those who throw radish, then those who will throw cucumbers, but at least everyone agrees to throw tomatoes, local onions, olives and ‘olive oil’.
And then tuna can be introduced for fish, but in reality there are two schools, underlines Julia Sedefdjian: “it is the ‘only anchovy’ team or the ‘anchovy and tuna’ team. But once again, as Nice’s wife points out, “The important thing is to stay on a raw salad base with what we have in the vegetable garden and respect Nice’s cultural heritage.”
A stellar kitchen that places tradition at the center
At her Baieta restaurant, Julia Sedefdjian reviews traditional dishes of Nice heritage. In his menu we find small stuffed vegetables, pissaladière, bouillabaisse. But it is not about betraying the basic recipe, “I try to respect as much as possible the products and the ways of cooking … I will try to have small touches of modernity, but we want to rediscover the taste. and we want to know what we eat “
To reproduce the recipe you will need:
- Spring onions / country onions
- celery stalk
- purple artichokes
- fava beans
- inheritance tomatoes
- Olive oil