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This beautiful salad transports you straight over the Atlantic Ocean to the southern coast of France and the city of Nice. That’s where making an entrée salad out of fresh, seasonal vegetables like artichokes, haricots verts (French green beans), and potatoes got its start. Tiny Niçoise olives are a classic component, but many argue over which other elements define the dish—hard-cooked egg, anchovies, and tuna also make appearances.
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