This salad isn’t made the way someone from Nice, France, would make it. For one, it has lettuce. And it doesn’t have any tomatoes. But it does have the trademark hard-boiled eggs and preserved tuna (even the Niçois wouldn’t dream of using fresh tuna in this dish!). And we combined those with the vegetables that are plentiful in the mid-spring garden. When the tomatoes start ripening in mid-June, we’ll see about trying something more authentic!
Here’s what we put on each plate:
a pile of chopped leaf and bibb lettuce
a few Amish Snap peas
2 Easter Egg radishes, thinly sliced
1-1/2 hard-boiled eggs (To hard-boil eggs, put them in a saucepan with water that covers them by at least an inch. Bring to a boil. Remove from heat and let sit, covered, for 25 minutes. Then put the eggs in a bowl of cold water to stop the cooking. Tap the shell with a spoon to break, and peel.)
2-1/2 oz. canned tunafish
a sprinkling of chopped Egyptian walking onions (the greens)
We each dressed our salad to our own taste. I drizzled mine with olive oil and sprinkled with salt and pepper. Delicious!