The niçoise salad is from Provence, traditionally consisting of fresh vegetables, hard boiled egg, canned tuna, anchovies, and olives (specifically niçoise olives). In my version I decided to use the principle of local seasonal ingredients to build my salad. It's not a traditional niçoise but everything was chosen based on what's in peak season, in my pantry, available to me in the market, and - most importantly - what I love!
My parents visited recently and brought me some high quality canned tuna from their last visit with Sasha in Victoria. The tuna was the perfect protein for this healthy salad. I bought lettuce and potatoes from the grocery store to go with my seasonal produce from the farmers market. I also have fresh eggs from a neighbor with a chicken coop. Fresh eggs from free-grazing chickens are something special! Just look at the color of the yolk - orange, vibrant, and so incredibly flavorful! I love oil-cured olives and decided that I would forgo the traditional niçoise olive in this recipe to get in a few of these delicious ones instead. Here's my version - delicious, healthy, and satisfying!