- Any taste
- Savory52
- Spicy3
- Sweet16
- Sour4
- Smoky2
- Rich35
- Fresh8
- Any ingredient
- Beef6
- Pork17
- Lamb1
- Chicken2
- Duck3
- Fish9
- Seafood1
- Egg19
- Dairy & cheese38
- Beans & tofu4
- Rice1
- Wheat & flour29
- Potato8
- Vegetables18
- Offal2
- Nuts & seeds4
- Any type
- Main dish31
- Soup & stew4
- Bread & pastry3
- Street food5
- Dessert14
- Snack14
- Drink2
Map data: Natural Earth
How to pronounce Salade niçoise
In the International Phonetic Alphabet it is /salad niswaz/. In plain English letters that is sah-LAHD nee-SWAHZ, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.
What is Salade niçoise?
Salade niçoise is a main dish of France. Where it comes from: Nice. People usually eat it at lunch or dinner. Its main ingredients are vegetables, egg and fish. It tastes fresh and savory.
Where Salade niçoise comes from
Salade niçoise is one of 73 signature dishes of France on this map. See all dishes from Nice.
- Bouillabaisse
Bouillabaisse began as the meal of Marseille's fishermen, who cooked the bony rockfish they could not sell in a pot of sea water on the beach.
- Ratatouille
Ratatouille is a Provençal stew of summer vegetables: aubergine, courgette, peppers, tomato and onion, cooked in olive oil with garlic and herbs.
- Socca
Socca is a large, thin pancake of chickpea flour and olive oil, baked in a wood-fired oven until it is golden and blistered, and it is a traditional speciality of Nice.
- Pissaladière
Pissaladière is an onion tart from Nice, pissaladiera in the Niçard dialect, that has spread across Mediterranean Provence.
- Pan bagnat
Pan bagnat, "bathed bread" in the Niçard dialect, is the sandwich of Nice.
- Tapenade
Tapenade is a Provençal spread of black or green olives, capers, garlic, anchovies and herbs, traditionally pounded in a mortar with olive oil.
Dishes like Salade niçoise in other countries
Same type of dish and similar main ingredients as Salade niçoise:
- Cappon magro
Cappon magro is a towering Genoese salad of fish and vegetables, built into a pyramid on a base of ship's biscuits rubbed with garlic and soaked in vinegar.
- Labskaus
Labskaus is a sailors' dish of northern Germany, at home above all in the port cities of Bremen, Hamburg and Lübeck.
- Eel in green sauce paling in 't groen
Paling in 't groen, "eel in the green", in French anguilles au vert, is a Belgian dish from the Scheldt region, mainly the stretch of river between Dendermonde and Antwerp.
- Zarangollo
Zarangollo is a dish of the Murcian huerta, the farmland around Murcia known for its vegetables.