NIçOISE SALAD
Steps:
- Gather the ingredients.
- Bring a pot of salted water to boil. Boil the potatoes for about 4 minutes.
- Remove with a slotted spoon, drain, then slice them in half. (Leave the water in the pot, though; you'll use it for blanching the green beans in a few moments.)
- Heat a skillet over medium-high heat, with a bit of olive oil until it's quite hot, then place the sliced potatoes in the pan, cut-side down.
- Sear for a minute or two until the potatoes are lightly browned, then remove them from the pan and transfer to a bowl. Toss with kosher salt and set aside.
- Bring the water back to a boil, and add the green beans. Blanch for 2 minutes.
- Remove with tongs to a bowl of ice water to shock them and keep them from cooking further. Drain and dry them with paper towels and set aside.
- Combine the oil, vinegar, mustard, garlic, and anchovies in a blender or food processor. Process until smooth. Season to taste with kosher salt and freshly ground black pepper. (The anchovies are salty, so you might not need much additional salt.)
- Place the salad greens in a bowl. Drizzle 2 tablespoons of the dressing and toss to coat. Arrange the greens on 4 serving plates or 1 large platter. Distribute the potato halves equally, with the browned sides facing up.
- Toss the green beans, olives, and tomatoes with enough additional dressing to lightly coat them, and arrange them on the salad.
- Divide the tuna and place it in the center of plates. Arrange the hard-boiled egg quarters, then garnish with the fresh parsley and serve. Note: Instead of the vinaigrette, you could serve a Niçoise salad with garlic aioli .
Nutrition Facts : Calories 577 kcal, Carbohydrate 22 g, Cholesterol 226 mg, Fiber 4 g, Protein 31 g, SaturatedFat 7 g, Sodium 840 mg, Sugar 6 g, Fat 41 g, ServingSize 4 servings, UnsaturatedFat 0 g
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.
SALADE NIçOISE
This classic French salad, with its vibrant composition of fresh and cooked vegetables, unctuous oil-cured tuna, anchovies, and soft-boiled eggs, is filling enough to be a meal. Chef Boulud offers two options for dressing: a simple garnish of lemon and oil, or his grandmother's cherished vinaigrette recipe.
Provided by Daniel Boulud
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 29
Steps:
- Potatoes: Fill a small saucepan with water. Add potatoes, thyme sprig, bay leaf, and a pinch of salt. Bring to a boil, reduce to a simmer, and cook until tender, about 15 minutes. Haricots vert: Fill a large saucepan with water and bring to a boil. When boiling, add a big pinch of salt, followed by haricots verts. Cook until tender with a slight snap, 4-9 minutes depending on size. Eggs: Fill a small saucepan with water and bring to a boil. When boiling, use a spoon to gently ease eggs into the water. Cook exactly 7½ minutes. Meanwhile, prepare two ice baths: Fill two large bowls with water and plenty of ice.
- Scallions: Trim away the very end of the root while keeping scallion intact; remove the thick outer layer. Cut away the dark green top, leaving a 3-inch length of white and light-green scallion. Make several 1-inch vertical cuts down the top to create a scallion "brush." Repeat with all the scallions and place them in an ice bath to preserve freshness. Radishes: Slice each radish lengthwise into thin slices. Set aside.
- When beans are mostly tender with a touch of firmness, use a strainer to transfer them to an ice bath to stop the cooking. Remove eggs and place them into the same ice bath. Check potatoes for doneness by piercing one with a knife; there should be no resistance. Remove potatoes and set aside; discard thyme and bay leaf. Peel eggs, slice in half lengthwise, and set aside.
- Assembly: On a serving platter, layer the Boston lettuce, followed by the baby gem. Slice potatoes in half lengthwise and distribute evenly, followed by haricots verts, scallions, whole tomatoes, radish, large chunks of tuna, and eggs. Garnish with leaves of basil and chervil.
- Pit olives (optional): Place olives on a flat surface. Press the bottom of a small bowl on the olives to loosen their pits; remove and discard the pits. Scatter the pitted olives over the salad. Next, tuck small bunches of arugula within the lettuce. Finally, finish assembling the salad by laying about 10 anchovies evenly across the top.
- Chef Boulud offers two options for dressing the salad. Lemon & Oil Dressing: Zest lemon evenly over the salad, then sprinkle with lemon juice. Drizzle with olive oil, and finish with pepper and salt. (Note: Use salt with moderation, since the tuna and anchovies are already salted.) Grand-Mère's Vinaigrette: In a bowl, add the sliced garlic and a pinch of salt. Use a fork to mash the garlic into a coarse paste. Add mustard, vinegar, and pepper; stir to combine. Add olive oil in a slow stream, whisking constantly with the fork to emulsify. Add a teaspoon of water at a time, whisking between additions, to thin vinaigrette as desired. Place vinaigrette into a serving dish and serve alongside the salad.
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
LEAFLESS SALAD NICOISE
Here is an excellent example of a colourful, healthy meal that I put together from the memory of what my husband's grandparents regularly have for lunch in Niger. It is a leafless version of Salad Nicoise.
Provided by Isabeau
Categories One Dish Meal
Time 15m
Yield 1 1 salad, 2 serving(s)
Number Of Ingredients 14
Steps:
- Choose vegetables that you like, the more colourful the better. All I have given are optional.
- Arrange vegetables and tuna (half a can each) so that they look nice on individual plates or a platter.
- Combine ingredients for dressing in screw top jar and shake well. Serve over salad.
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
SALADE NICOISE WITH VINAIGRETTE DRESSING
Make and share this Salade Nicoise With Vinaigrette Dressing recipe from Food.com.
Provided by mommyoffour
Categories Salad Dressings
Time 25m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Mix dressing together by mixing all ingredients in jar.
- Shake again, just before serving.
- Mix potatoes and mayonnaise to coat thoroughly.
- Toss tomatoes lightly in a small amount of vinaigrette.
- In a separate bowl, toss green beans in a small amount of vinaigrette, let marinate while preparing the rest of the salad.
- When ready to serve, toss lettuce lightly in a small amount of vinaigrette until leaves are barely coated.
- Place around the edge and bottom on the bowl, using all the leaves.
- Place tuna in the center of the bowl.
- Arrange tomatoes, green beans, potatoes around the outside in an interesting pattern.
- Decorate with olives, onion slices, green pepper rounds, celery and eggs.
- Garnish with herbs and anchovies.
- Serve immediately with additional vinaigrette dressing.
Nutrition Facts : Calories 416.8, Fat 27.9, SaturatedFat 4.5, Cholesterol 96.9, Sodium 520.8, Carbohydrate 29.3, Fiber 5.7, Sugar 4.8, Protein 14.5
PEDESTRIAN SALAD NICOISE
This salad nicoise is definitely not traditional, but darn is it ever tasty!! It's cheap to make, super healthy, and addictively delish. Makes a lot and is a great next day lunch.
Provided by ieatfoOOod
Categories Tuna
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook rice in 3 3/4 cups water. (Bring rice and water to a boil, cover and reduce to minimum for 20 minutes).
- Let rice cool completely.
- Mix red wine vinigar, olive oil, and dijon in a jar and shake well to emulsify.
- Open cans of tuna and drain
- Add all ingredients together in a big bowl, season with salt & pepper to taste.
- Chill in thr fridge or eat right away.
- I always douse some extra vinigar over my own serving.
- Eat as a main dish or as a side. Tastes better the next day!
LEAFLESS SALAD
When you get tired of lettuce, this is the salad to make. It's got a lot of ingredients, but it's well worth the effort. Taken from the Los Angeles Times. The salad, upended by By Regina Schrambling, Special to The Times, June 7, 2006.
Provided by Rebecca Downey
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Combine the carrot, sugar snaps, tomatoes, radishes, broccoli, bell pepper, cucumber, cabbage and onion in a salad bowl; toss until well mixed.
- Whisk the mustard and vinegar together in a small bowl, then whisk in the olive oil. Add the garlic and basil.
- Pour the dressing over the salad and toss until coated. Season well with salt and pepper.
Nutrition Facts : Calories 142, Fat 10.7, SaturatedFat 1.5, Sodium 67.8, Carbohydrate 11.5, Fiber 2.9, Sugar 3.6, Protein 2.6
SALAD NICOISE
A hearty salad that is almost a meal in itself. Serve for lunch or with a light supper. This recipe can easily be doubled.
Provided by SueVM
Categories Tuna
Time 45m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the olive oil, vinegar and minced garlic in a small bowl.
- In a serving dish, add half the dressing to the lettuce and combine to coat.
- Arrange the potatoes, green beans, tomato, egg and tuna on the lettuce.
- Drizzle with the rest of the dressing.
LOW CARBOHYDRATE SALAD NICOISE
This is a lovely adaptation of Nicoise Salad from a low carb recipe book I have.The recipe calls for 175g grilled tuna steak, however I used a tin of Ocean Rise Yellow Fin Tuna Slices in olive oil with chilli (sold by Aldi in OZ). Using a tuna in olive oil enables you to use the oil from the can to make a lovely spicy salad dressing. My DH and I both enjoyed this very much and it is so quick and easy to make and low carb to boot! Note: I made this again with other tinned tuna and I have to admit that the results are much better using the olive oil that the tuna has been canned in.
Provided by Good Looking Cooking
Categories < 30 Mins
Time 20m
Yield 1 salad, 4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk all ingredients for the dressing together and season to taste.
- Cook the beans in boiling water for 2 minutes, so they are just tender.
- Combine the salad leaves, sliced cucumber,tomatoes and beans in a bowl.
- Sprinkle the tuna slices, anchovies, eggs,radishes and olives over the salad.
- Pour over the dressing and toss to combine.
Nutrition Facts : Calories 198.9, Fat 9.9, SaturatedFat 2.5, Cholesterol 232.1, Sodium 685.8, Carbohydrate 10.6, Fiber 3.3, Sugar 4.9, Protein 17.9
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