So many choices when preparing a salad nicoise: mesclun or gem lettuce?; scallions or thinly sliced raw onion?; olives Niçoise or olives Provençales?; tomatoes cérises or quartered vine tomatoes?; anchovies (fresh?, in oil or salted?)

While it is well loved throughout the world, no one seems to be able to agree on the definitive salade Niçoise. This is how we prepare it at La Raffine.