Niçoiseadj.n.

Brit.

/niːˈswɑːz/, U.S.

/ˌniˈswɑz/

Forms: 1800s– Niçoise, 1900s– Nicoise.

Origin: A borrowing from French. Etymon: French Niçoise.

Etymology: < French Niçoise, feminine form corresponding to Niçois Niçois n. and adj.

Cookery.

A. adj.

Designating dishes or items of food characteristic of Nice or the surrounding region, spec. a dish garnished with tomatoes, olives, capers, anchovies, etc. Frequently used postpositively.See also ratatouille niçoise at ratatouille n. 2, salade niçoise n.

ΘΚΠ

the world > food and drink > food > food manufacture and preparation > preparation for table or cooking > [adjective] > prepared in regional style

Florentine1747

Provençale1841

polonaise1843

Lyonnais1846

Provençal1876

Strasbourgeois1878

Niçoise1884

Portugaise1907

Szechuan1945

Perigourdine1951

caprese1970

1884 F. J. Déliée Franco-Amer. Cookery Bk. 261 (heading) Niçoise sauce.

1907 G. A. Escoffier Guide Mod. Cookery ii. xvii. 621 Salade Niçoise. Take equal quantities of French beans, potato dice, and quartered tomatoes. Decorate with capers, small, stoned olives, and anchovy fillets.

1977 Washington Post (Nexis) 16 Oct. (Mag. section) 22 I..had a pork nicoise..that turned out to be..pork under a stewy mix of tomatoes, peppers, onion and black olives.

1999 Globe & Mail (Toronto) 7 July c5/5 These small, brownish-black beauties..are..a key ingredient in a Nicoise salad.

B. n.

A garnish of tomatoes, olives, capers, anchovies, etc.; spec. = salade niçoise n.

ΘΚΠ

the world > food and drink > food > additive > garnish > [noun] > other garnishes

lozengea1513

Niçoise1939

gremolata1954

1939 A. L. Simon Conc. Encycl. Gastron. I. 41 Niçoise, (garniture pour poissons.) Tomatoes, garlic, capers and lemon.

1987 E. Ronay Bird's Eye Guide Healthy Eating Out 102 Composite salads include niçoise, tuna and pasta and a vegetarian fruit and cottage cheese platter.

2000 Wine May 60/3 The grilled dorade was delicious: beautifully cooked and served on a bed of creamy mash, fringed by niçoise and topped with a dollop of olive tapanade.

This is a new entry (OED Third Edition, September 2003; most recently modified version published online March 2022).

单词	niçoise
释义	Niçoiseadj.n. Brit. /niːˈswɑːz/, U.S. /ˌniˈswɑz/ Forms: 1800s– Niçoise, 1900s– Nicoise. Origin: A borrowing from French. Etymon: French Niçoise. Etymology: < French Niçoise, feminine form corresponding to Niçois Niçois n. and adj. Cookery. A. adj. Designating dishes or items of food characteristic of Nice or the surrounding region, spec. a dish garnished with tomatoes, olives, capers, anchovies, etc. Frequently used postpositively.See also ratatouille niçoise at ratatouille n. 2, salade niçoise n. ΘΚΠ the world > food and drink > food > food manufacture and preparation > preparation for table or cooking > [adjective] > prepared in regional style Florentine1747 Provençale1841 polonaise1843 Lyonnais1846 Provençal1876 Strasbourgeois1878 Niçoise1884 Portugaise1907 Szechuan1945 Perigourdine1951 caprese1970 1884 F. J. Déliée Franco-Amer. Cookery Bk. 261 (heading) Niçoise sauce. 1907 G. A. Escoffier Guide Mod. Cookery ii. xvii. 621 Salade Niçoise. Take equal quantities of French beans, potato dice, and quartered tomatoes. Decorate with capers, small, stoned olives, and anchovy fillets. 1977 Washington Post (Nexis) 16 Oct. (Mag. section) 22 I..had a pork nicoise..that turned out to be..pork under a stewy mix of tomatoes, peppers, onion and black olives. 1999 Globe & Mail (Toronto) 7 July c5/5 These small, brownish-black beauties..are..a key ingredient in a Nicoise salad. B. n. A garnish of tomatoes, olives, capers, anchovies, etc.; spec. = salade niçoise n. ΘΚΠ the world > food and drink > food > additive > garnish > [noun] > other garnishes lozengea1513 Niçoise1939 gremolata1954 1939 A. L. Simon Conc. Encycl. Gastron. I. 41 Niçoise, (garniture pour poissons.) Tomatoes, garlic, capers and lemon. 1987 E. Ronay Bird's Eye Guide Healthy Eating Out 102 Composite salads include niçoise, tuna and pasta and a vegetarian fruit and cottage cheese platter. 2000 Wine May 60/3 The grilled dorade was delicious: beautifully cooked and served on a bed of creamy mash, fringed by niçoise and topped with a dollop of olive tapanade. This is a new entry (OED Third Edition, September 2003; most recently modified version published online March 2022). < adj.n.1884
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