Salade Niçoise has gained a bad reputation in recent years from the adulterated version served in sandwich bars and the like.
Traditionally it is made with tinned salmon, but I prefer to serve Salade Niçoise with fresh grilled salmon.
The secret of success is to use a really punchy dressing. So much so that a fully vegetarian version omitting the salmon and anchovies is just as nice.
Time: 30 minutes
Good with: crusty bread