Though it's justifiably famous, this Provencal specialty is hardly untouchable. Feel free to include any kind of vegetable you like. Radishes, blanched leeks, roasted peppers (or pimientos as in this recipe), marinated artichokes, and chickpeas are just a few of the additions we've enjoyed over the years. Lettuce is untraditional, too, but good; we've arranged our salade niçoise on a bed of romaine.
