Salade niçoise is a salad that originated in Nice, France. It is usually presented as a salade composé (composed salad), which means that the parts of the salad are laid out next to each other on the plate rather than being tossed together in a large bowl. Traditional ingredients include hard-boiled eggs, nicoise olives, tomatoes, and anchovies. Cooked ingredients such as green beans and potatoes are commonly added to nicoise salads, though not always—and are rejected by nicoise salad purists. The first nicoise salads appeared in the United States in the 1920s, and since then many American chefs have produced recipes, including Julia Child in 1961 in her book Mastering the Art of French Cooking.