Food: French 2

Salade niçoise (side o da) (kneess wa sze) is a composed salad of tomatoes, tuna, hard-boiled eggs, Niçoise olives, and anchovies, dressed with a vinaigrette. It is served variously on a plate, platter, or in a bowl, with or without a bed of lettuce.  The tuna may be cooked or canned.

Vinaigrette 

3 parts fat 1 part acid

Œufs Mimosa (ur mimosa)

Stuffed eggs or Devil eggs

Bouchon (bull 松）means cork/stopper 

Lardons (lar 洞) is cured smoke pork belly aka bacons. It is classic garnish a salade frisée. 

Tar tine (thirteen nar) means a slice of bread, mostly a baguette. Nowadays, it is also refer as an open-faced sandwich.