and Local Drink Recommendations from Nice

Renée Graglia is a renowned chef from Nice, known for her traditional cuisine from the region of Nice. Her version of the Salade Niçoise stands out due to her respect for local ingredients and the traditional recipe. Here is her recipe, which highlights fresh and authentic products.

Ingredients (for 4 people)

• 400g of fresh Mediterranean red tuna, just seared
  Fresh tuna, often lightly seared in a pan, must be of exceptional quality, as red tuna is a flagship product of the region.

• 4 Coeur de Boeuf tomatoes from Nice

• 1 Mountain cucumber from Italy, peeled and sliced
  The Italian mountain cucumber is firmer and crunchier, perfect for this salad.

• 1 "Goutte de Malaga" bell pepper, cut into thin strips
  This variety of bell pepper is sweet and mild, adding a crunchy and sweet note to the salad.

• 200g of fresh green beans, blanched in salted water for 5 minutes

• 4 organic hard-boiled eggs from free-range hens

• 10 to 12 black olives from Nice, Cailletier variety, AOP
  Cailletier olives from Nice are soft and fleshy, ideal for a Salade Niçoise.

• 8 to 10 anchovies from the Aegean Sea, in organic olive oil

• A few lettuce leaves (romaine or frisée)

• Fresh organic basil from Provence

• 1 finely sliced Saint-Rémy de Provence spring onion

For the vinaigrette:

• 2 tablespoons of AOP AB rosé wine vinegar, subtly flavored with a hint of hazelnut
• 6 tablespoons of extra virgin olive oil, Domaine de la Sénancole - Fruity green AOP Provence
• 1 tablespoon of Dijon mustard (optional, for a light consistency)
• Salt and pepper to taste

Preparation

1. Prepare the fresh ingredients:

   • Green beans: Boil the beans in salted water for 5 to 7 minutes, then plunge them into a bowl of ice water to stop the cooking and preserve their vibrant green color. Drain well.
   • Tomatoes: Wash and cut the tomatoes into quarters or slices. If you prefer smaller pieces, you can remove the seeds before cutting.
   • Cucumber: Peel the cucumber and cut it into thin slices.
   • Pepper: Wash and deseed the pepper, then cut it into very thin strips.
   • Eggs: Boil the eggs for 10 minutes, then let them cool under cold water. Peel and cut them into quarters.

2. Prepare the tuna:

   • Fresh tuna: If using fresh tuna, it is best to poach it (cook it in lightly salted water flavored with herbs) or grill it lightly to achieve a pink interior. You can also cut it into thick slices or chunks after cooking.
   • If you opt for canned tuna in olive oil, drain it well before adding it to the salad.

3. Prepare the vinaigrette:
   In a small bowl, mix the extra virgin olive oil with a bit of rosé wine vinegar, salt, pepper, and a few fresh basil leaves (or herbs de Provence if preferred). Mix well and adjust the seasoning to your taste.

4. Assemble the salad:

   • On a large serving dish or individual plates, start by placing the lettuce leaves as a base.
   • Add the prepared vegetables: tomatoes, cucumber, pepper, and green beans.
   • Next, arrange the quartered hard-boiled eggs, tuna chunks, and anchovies (if used).
   • Finish with the black olives from Nice.

5. Seasoning:
   Generously drizzle the homemade vinaigrette over the salad. You can also add a bit of freshly chopped basil for an extra touch of freshness.

6. Serving:
   Serve the salad immediately, accompanied by some good country bread or a fresh baguette.

Tips from Renée Graglia:

• Fresh tuna is ideal for this salad as it adds a tender texture and authentic flavor. If using canned tuna, ensure it is of high quality, preferably in olive oil.
• Never add potatoes to the traditional Salade Niçoise, though this is a popular variation in other regions.
• Use black olives from Nice, as they are fleshier and more aromatic than other varieties.
• If you want more flavor, you can add a bit of capers or fresh lemon, but be careful not to overpower the taste of the other ingredients.

This recipe for Salade Niçoise by Renée Graglia is a tribute to the local products of the French Riviera, with particular attention given to the authenticity and simplicity of the flavors.

Drinks from the Nice Region

The region of Nice, located in Provence-Alpes-Côte d'Azur, offers a wide variety of typical and delicious beverages, from wines to cocktails. Here are some suggestions:

1. Provence Wines
   The region is renowned for its wines, especially the rosés, which are often associated with the French Riviera. Here are some examples:

   • Provence Rosé Wine: This is the most iconic drink from the region. Fresh, light, and fruity, it is perfect for pairing with a Salade Niçoise or a meal on the terrace. Famous estates include Château de Calavon, Domaine de Toasc, and Domaine du Paternel.

   • Provence Red Wine: Less known worldwide than the rosé, the red wines from the region are also delicious. Grapes like Grenache, Syrah, and Cinsault create structured and aromatic wines.

   • Provence White Wine: Although less popular than the reds and rosés, Provence whites can be surprisingly fresh and fruity. Wines made from Vermentino (or rolle) are often delightful.