CLASSIC NICOISE SALAD
Provided by Food Network Kitchen
Time 55m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.
- Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
- Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.
- Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
- Toss the tomatoes ian a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-cooked eggs.
- Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-cooked eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives.
SALAD NICOISE
Provided by Katie Lee Biegel
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Add the potatoes to a large saucepan and cover with cold water. Add 1 tablespoon salt and bring to a boil. Cook until the potatoes are almost tender, 10 to 12 minutes. Remove to a bowl and set aside.
- Meanwhile, bring a medium pot of water to a boil. Set up a large bowl of ice water and line a sheet tray with a paper towel or kitchen towel. Generously season the boiling water with salt. Add the green beans and cook for 2 to 3 minutes. Remove with a spider or drain in a colander and transfer to the ice bath. Once cooled, transfer the green beans to the lined sheet tray and pat dry.
- On a large platter or low bowl, arrange the Bibb lettuce, potatoes, grape tomatoes, green beans, eggs, olives and tuna.
- Whisk together the vinegar and Dijon with a little salt and pepper in a small bowl or measuring cup. Slowly stream in the oil while whisking until it is all combined and emulsified. Pour about half of the dressing over the salad, reserving the remaining dressing for serving. Serve with crusty French bread, if desired.
SALADE NIçOISE
Provided by Toby Cecchini
Categories salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Quarter the lettuce through the root end. Rinse and pat dry with paper towels. Place each quarter on a large plate or in a shallow bowl. Drain the tuna and place in a bowl; flake into bite-size pieces with a fork and scatter over the lettuce. Next, scatter the potatoes, beans, pepper, artichoke hearts and tomatoes. Arrange an egg half to the side of each plate. Sprinkle the dish with the anchovies, olives and capers.
- Mix the vinegar, mustard and garlic in a bowl. Whisk in the oil until thickened. Season with the salt, pepper and herbs. Drizzle over salads. Serve.
Nutrition Facts : @context http, Calories 808, UnsaturatedFat 41 grams, Carbohydrate 45 grams, Fat 56 grams, Fiber 9 grams, Protein 36 grams, SaturatedFat 8 grams, Sodium 1306 milligrams, Sugar 6 grams, TransFat 0 grams
SALADE NICOISE
Provided by Fran Schumer
Categories weekday, salads and dressings
Time 30m
Yield six to eight servings
Number Of Ingredients 14
Steps:
- Boil the potatoes about nine minutes. When cool, quarter; transfer to large bowl.
- Make vinaigrette by mixing the mustard, the wine vinegar, and the chives or parsley; then slowly drizzle in the olive oil, constantly whisking. Set aside.
- Add the green beans, tomatoes, onion, olives, Italian parsley and pepper to the potatoes. Pour half the vinaigrette over the vegetables, and toss gently.
- Just before serving, transfer the salad to a large serving platter. Arrange the egg quarters around the platter. Flake the tuna over the salad, and arrange the anchovy fillets over the tuna. Drizzle with remaining vinaigrette.
Nutrition Facts : @context http, Calories 331, UnsaturatedFat 11 grams, Carbohydrate 29 grams, Fat 16 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 543 milligrams, Sugar 7 grams, TransFat 0 grams
NIçOISE SALAD WITH BASIL AND ANCHOVY-LEMON VINAIGRETTE
Here, I've riffed on a classic French salade niçoise. I save the anchovy for the dressing, but anchovy admirers can add more for garnish - and anchovy avoiders can simply leave them out. The only cooking is boiling the potatoes and haricots verts, which can be done together in the same pot. You can add a boiled egg if you like. Dressing the vegetables while warm helps them absorb all the good flavors more deeply, making this a salad that manages to be intense and light at the same time. Which is just what you want in the steamiest time of the year.
Provided by Melissa Clark
Categories salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the vinaigrette: Using the flat side of a knife, smash garlic clove, anchovy fillets and salt into a paste. Transfer to a small bowl and stir in lemon juice, zest and mustard. Using a whisk, slowly pour in olive oil while stirring constantly. Adjust seasoning as needed.
- Place potatoes in a medium pot and cover them with 2 or 3 inches of cold water. Salt the water and bring to a boil. When water comes to a boil, continue cooking potatoes until fork tender, 10 to 15 minutes more. Add haricots verts during the last 1 minute of cooking (if using regular green beans, add them during the last 2 to 3 minutes of cooking depending on how thin they are). Drain vegetables and let sit until cool enough to handle but still quite warm. Halve potatoes, transfer to a small bowl along with the haricots verts and dress everything to coat with some (but not all) of the vinaigrette. When completely cool, toss in chopped basil.
- On a large platter or four individual plates, arrange potatoes and haricots verts, radishes or cucumbers, tomatoes and tuna, and hard-boiled eggs, if using. Scatter olives over the top and drizzle with remaining vinaigrette. Serve garnished with freshly ground black pepper, flaky sea salt and torn basil leaves.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 22 grams, Carbohydrate 12 grams, Fat 28 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 593 milligrams, Sugar 3 grams, TransFat 0 grams
SALADE NIçOISE
Make salade niçoise your go-to salad for summer. With crunchy lettuce, ripe tomatoes, potatoes, tuna and soft-boiled eggs, it's full of flavour and texture
Provided by Barney Desmazery
Categories Dinner, Lunch, Supper
Time 35m
Number Of Ingredients 12
Steps:
- To make the dressing, mash the garlic and anchovy, if using, with a small pinch of salt on a board using the blade of a large knife, or in a pestle and mortar. Combine the paste with the mustard and vinegar, then slowly stir in the tuna oil. Set aside.
- Tip the new potatoes into a large pan of cold salted water, ensuring they're well covered. Bring to the boil, then reduce the heat to a simmer. Add the beans and cook for 5 mins, then remove with a slotted spoon and immediately plunge into a bowl of iced water to cool. Cook the potatoes for another 5 mins until tender, then drain and leave to cool. When cool enough to handle, halve or quarter them, and toss in a large bowl with 1 tbsp of the dressing. Leave to cool completely.
- Meanwhile, cook the eggs in a second pan of simmering water for 7½ mins, then transfer to a bowl of iced water to cool. Drain the beans and eggs, then peel and halve the eggs.
- Tip the lettuce quarters, cooked beans and olives into the bowl with the potatoes. Add most of the remaining dressing and gently toss. Divide the salad between two bowls, and top with the tomatoes and eggs. Flake over the tuna, then drizzle with the rest of the dressing and season.
Nutrition Facts : Calories 633 calories, Fat 42 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 34 grams protein, Sodium 2.2 milligram of sodium
SALAD NICOISE
This French-inspired salad makes a delightful summer dish. You can dress it up with other garden vegetables like corn, blanched broccoli, cauliflower and asparagus!
Provided by Bob Cody
Categories Salad Seafood Salad Recipes
Time 2h45m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool.
- In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours.
- In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies.
Nutrition Facts : Calories 287.2 calories, Carbohydrate 34.7 g, Cholesterol 171.8 mg, Fat 8.7 g, Fiber 4.4 g, Protein 17.5 g, SaturatedFat 1.9 g, Sodium 1305.9 mg, Sugar 17.2 g
SALADE NIçOISE WITH FRESH TUNA
In this elegant variation of the classic French salad, seared fresh tuna stands in for the conventional canned sort. The rest of the salad can be assembled a few hours ahead, but the tuna should be cooked and placed on top of the salad just before it is served.
Provided by Jacques Pepin
Categories salads and dressings
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Place the potatoes in a saucepan, cover with cool water and bring the water to a boil over high heat. Cover, reduce the heat to low and boil gently for 25 to 35 minutes, until the potatoes are tender but still firm when pierced with a fork. Drain off the water and set the potatoes aside until cool enough to slice.
- Meanwhile, prepare the dressing. In a large bowl, mix together the mustard, garlic, vinegar, olive oil, 1 teaspoon of salt and 1 teaspoon of pepper. Whisk until it comes together.
- Peel the potatoes, if desired, and cut into 1/2-inch slices. Toss with the dressing.
- Bring the 1 1/2 cups of water to a boil in a saucepan. Add the beans, cover and return to a boil. Boil over high heat for 1 to 3 minutes (less for haricot verts and more for larger beans) until just tender but slightly firm to the bite. Drain and run under cold water for a few seconds to stop the cooking and preserve the bright green color. Cut the beans in half.
- Peel the yellow pepper as best you can with a vegetable peeler (much easier to do if the pepper is firm and thick-walled). Then cut the pepper through the pleats, remove and discard the seeds and continue peeling the skin from the pieces. Pile up the peeled pepper wedges and cut them into thin julienne strips (about 1 1/2 cups). Cut the tomatoes in half crosswise, press out the seeds and cut the unpeeled flesh into 1-inch pieces.
- No more than 1 hour before serving, add the beans, yellow pepper, red onions, tomatoes and black olives to the potatoes. Mix well.
- When almost ready to serve, heat 1 large cast-iron or heavy skillet over high heat for about 2 minutes, until very hot. Sprinkle the tuna with the remaining 2 teaspoons of black pepper and 1 teaspoon of salt and then roll in the canola oil. Place the tuna steak in the hot skillet and sauté over high heat for about 2 minutes, turning once, until lightly browned on the outside and cooked until rare on the inside. Cut into 1/2-inch slices.
- To serve, line a large platter with the lettuce leaves. Mound the salade niçoise in the center of the platter and place the sliced tuna and the basil leaves on top. Serve immediately.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 16 grams, Carbohydrate 23 grams, Fat 20 grams, Fiber 5 grams, Protein 22 grams, SaturatedFat 3 grams, Sodium 991 milligrams, Sugar 5 grams, TransFat 0 grams
A NEW NICOISE SALAD
In this classic French dish, components are typically kept separate, not tossed together. But you can still mix it up with delicate ingredients. Simply put bulkier items at the bottom of your bowl, and layer lighter ones on top.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Combine all ingredients.
Nutrition Facts : Calories 290 g, Fat 16 g
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