Good morning. Today we’re diving into the nicoise salad framework. If you’re a fan of recipe breakdowns, you’d be a good fit for our upcoming app (which is currently in beta testing for Kickstarter supporters!).

• Learn more about the Cook Well app here.

RECIPE BREAKDOWN🤯

Nicoise salad framework

A Niçoise salad is a classic French dish that originated in Nice, but you don’t need to be on the Riviera to enjoy it. It's a satisfying, composed salad typically consisting of heart vegetables or hard-boiled eggs, olives or capers, and anchovies or tuna dressed in a vinaigrette.

Why it works

It’s both flexible and satisfying. You could swap in other veg, protein, or dressing, just try to stay true to the balance of textures, briny flavors, and visually colorful components.

Plus it’s great for batch prepping ingredients, using pantry staples, throwing together when you need a vegetable forward meal, or for bringing to a picnic or potluck (best served chilled or room temp)

What you’ll need

Protein

• Canned tuna or oil-packed anchovies

• Hard-boiled eggs

Vegetables

• Boiled potatoes (Yukon Gold or red work well)

• Tomatoes (any variety, chopped or halved)

• Crunchy vegetables like green beans, snap peas, cucumber, or radishes

Briny add-ins

• Olives (Niçoise, Kalamata, or whatever you’ve got)

• Capers (optional)

Herbs & seasoning

• Fresh herbs like parsley, dill, or tarragon

• Salt & pepper

Dressing components

• 3 parts olive oil

• 1 part red wine vinegar or lemon juice

• ½ part dijon mustard

• Mayo — swap all or some of the olive oil for a creamier dressing base

• Optional: minced garlic, shallots, or honey to taste

How to make it

1. Boil the eggs, if using (8–10 minutes), then peel and halve.

2. Boil potatoes until fork-tender, then slice or quarter.

3. Blanch or chop crunchy vegetables—blanch green beans if using.

4. Make the dressing: Whisk olive oil, vinegar, Dijon, & extras. Taste and adjust.

5. Assemble: Arrange ingredients in sections on a platter or bowl. Drizzle with dressing and scatter herbs on top.

RECIPE RECOMMENDATIONS ✅

Satisfying salads

Looking for other similarly satisfying salads to throw together? Check out our salad collection below:

FOOD TRENDS 🚀

Pizza ovens

Are at home pizza ovens really worth it?

With portable pizza ovens trending across social media, it’s tempting to wonder if they’re worth the hype. These ovens can reach blazing-hot temperatures (up to 900°F), cooking a pizza in just 60–90 seconds—something your home oven simply can’t do, even with a pizza stone.

So, are they worth it? That depends on how often (and how seriously) you make pizza at home.

1. Restaurant-style results

You’ll get the crisp, blistered crusts and chewy texture you’d expect from a wood-fired pizzeria, which is pretty hard to do with a home oven.

2. Pricey, but more options now

Many models are a splurge, but gas-powered versions are becoming more affordable, with solid options under $300. The growing consumer pizza oven market has contributed to the trend.

3. Best for fresh dough

These ovens excel with homemade or fresh dough—not frozen pizzas. If you enjoy making pizza from scratch often, it could be worth it.

Bottom line: If you love making pizza regularly, a home pizza oven can seriously upgrade your setup. If not, it’s probably one gadget you can skip.

READER Q&A 🧠

Washing rice

A: Not always—but it depends on your preferences and the kind of rice you’re using.

Washing rice can help remove excess starch, dust, or debris—especially if it’s been stored for a while or purchased in bulk. That said, your rice can still turn out great even if you skip this step:

• The texture of your cooked rice is more influenced by the type of rice (short vs. long grain), its starch composition (amylose vs. amylopectin), and how much water it absorbs during cooking—not just whether you rinsed it.

• You can still make mushy washed rice if you overcook it or use too much water.

Bottom line: Focus more on your cooking method and water ratios. But if you like the result when you wash your rice, keep doing it. If not, you can skip it.

Want a deep dive on cooking rice? Check out Ethan’s video here.

Have a culinary question? Reply to send it in for a chance to be featured and get your question answered.

WINNING READER SUBMISSION 🏆

Seared scallops

This week’s dinner winner is Stow N., who made mint pea risotto with pan seared scallops.

Reply with your best home-cooked food photos for a chance to win & be featured!

EXTRA HELPINGS 🍽️

A read: The rise of the Japanese Konbini

In a minute or less: How to store tomatoes

What we’re watching: Spice mistakes

Food science: Protein

The Cook Well app is happening: Get in on early subscriptions

_{Was this forwarded to you? Subscribe here.}

_{Not reaching your inbox? Try this.}

_{Need more inspiration? View the newsletter backlog.}