A speciality of southern France, which typically may include quartered tomatoes, black olives, tuna tinned in oil, anchovies, boiled potatoes, boiled egg quarters, sliced green pepper, raw onion, and broad or green beans dressed with pissala, anchovies pounded with oil. The debate as to what exactly is typical is an ongoing one—purists would say that niçoise is an uncooked salad, except for the hard–boiled egg. The term à la niçoise refers to dishes that are typical of Nice and the surrounding region. This type of cooking includes both hot and cold dishes and these usually contain tomatoes, black olives, anchovies and garlic.
Also known as — salade niçoise