my version -- served with torched tuna; dressed with Dijon mustard, anchovies, red wind vintager, parsley, capers, sea salt, peppers, and olive oil...
"salade niçoise (french pronunciation: [niˈswaz]), la salada nissarda in the Niçard dialect of the Occitan language, is a salad that originated in the French city of Nice. It is traditionally made of tomatoes, hard-boiled eggs, Niçoise olives and anchovies or tuna, dressed with olive oil." - wikipedia
