Along the French Riviera, salade Niçoise, the famous composed salad from the city of Nice, is commonplace. To many Americans, though, it seems just a bit fancy and exotic, and worse, most versions available to them are little more than a bed of lettuce on which lazily strewn piles of overcooked, underseasoned green beans and potatoes, off-ripe tomatoes, rubbery eggs, and soggy tuna drown in a sea of dull dressing. The ideal salade Niçoise should have well-dressed, well-seasoned components that complement rather than crowd one another. This lesson will teach you how to make a well-seasoned and delicious Salade Nicoise.