Nicoise Salad With Sardines Sun Dried Tomato Dressing Recipes

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NICOISE SALAD



Nicoise Salad image

For a summer lunch or dinner, one of my favorite salads. There is always a debate going on about this salad, what should be in there and what not. I don't use potatoes in mine, but if you like to add them, do so. I have added the sardines because I like them in this salad, but you can leave them out. The dressing can be drizzled over the salad instead of mixing it in, or you can use your own favorite dressing. Serve with some nice bread, and a glass of wine (of course!) Cook time of the beans is not included.

Provided by PetsRus

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 18

lettuce leaf, of your own choice
8 ounces green beans, cooked but still crunchy
2 -3 hardboiled egg, quartered
1 small red onion, cut in rings
2 -3 tomatoes, skinned and in large chunks
8 ounces canned tuna, drained and flaked
1 crushed garlic clove
1/3 cup olive, halved or left whole
salt & freshly ground black pepper
2 -3 tablespoons olive oil
1 tablespoon white wine vinegar or 1 tablespoon sherry wine vinegar
1 tablespoon very finely chopped herbs, preferably a mix of parsley, chives and tarragon, approx
salt and pepper
anchovy fillet, chopped if desired
quartered hardboiled egg
sardines, drained from a tin (optional)
cucumber, sliced or chunks
1 tablespoon chopped small caper

Steps:

  • Mix the oil and vinegar for the dressing, add salt, pepper and the herbs.
  • Toss together carefully, the dressing, beans, eggs (keep one for the garnish), onion, tomatoes, tuna, garlic and half of the olives; add salt and pepper to taste.
  • Pile in the center of the serving dish on top of the lettuce leaves, make it look as attractive as possible, finish the salad with the garnish ingredients.

CLASSIC NICOISE SALAD



Classic Nicoise Salad image

Provided by Food Network Kitchen

Time 55m

Yield 4 servings

Number Of Ingredients 16

1 pound red-skinned potatoes, sliced 1/3 inch thick
Kosher salt
2 tablespoons dry white wine
10 ounces haricots verts or thin green beans, trimmed
4 large eggs
1/4 cup white wine vinegar
1/2 shallot, minced (about 2 tablespoons)
2 tablespoons dijon mustard
1 tablespoon chopped fresh thyme
Freshly ground pepper
3/4 cup extra-virgin olive oil
8 cherry tomatoes or small cocktail tomatoes, halved or quartered
1 head Boston lettuce, leaves separated
6 radishes, trimmed and quartered
2 5 1/2-ounce cans Italian or Spanish tuna packed in olive oil, drained
1/2 cup nicoise olives

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



Salade niçoise image

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

8 new potatoes
50g green beans (or a small handful), trimmed and halved
3 eggs
2 Little Gem lettuces , quartered
50g pitted black olives
2 medium tomatoes (plum are good), quartered
145g can tuna in olive oil, drained, oil reserved (see below)
½ garlic clove
1 anchovy fillet (optional)
1 tbsp Dijion mustard
2 tbsp red wine vinegar
4 tbsp reserved olive oil from the tuna can (topped up, if needed)

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

SARDINES WITH SUN-DRIED TOMATO AND CAPERS



Sardines with Sun-Dried Tomato and Capers image

No cooking involved. This recipe is for busy people looking for an easy recipe; great for fish lovers, even those a bit skeptical of sardines. This recipe will become a staple in your diet. The ingredients really balance out the fishy flavor, and turn a can of sardines into a tasty, gourmet meal on-the-go. Pair with quinoa and a side of spinach (preferably sauteed in olive oil with lemon) for a complete lunch or dinner. This meal provides energy, focus, and saves you time and money.

Provided by iloveoliveoil

Categories     Seafood     Fish

Time 10m

Yield 1

Number Of Ingredients 10

1 (3.75 ounce) can sardines packed in olive oil, drained (such as King Oscar®)
½ fresh lemon
1 pinch salt and ground black pepper to taste
¼ teaspoon cayenne pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
1 pinch crushed red pepper flakes, or to taste
2 garlic cloves, chopped
2 tablespoons chopped sun-dried tomatoes
1 tablespoon capers

Steps:

  • Place the sardines on a small plate. Squeeze the lemon half over the sardines; season with salt, black pepper, cayenne pepper, oregano, thyme, and crushed red pepper flakes. Scatter the garlic, sun-dried tomatoes, and capers over the mixture.

Nutrition Facts : Calories 234.3 calories, Carbohydrate 9.9 g, Cholesterol 130.6 mg, Fat 11.2 g, Fiber 2.3 g, Protein 24.6 g, SaturatedFat 1.5 g, Sodium 864.3 mg, Sugar 3.4 g

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Top Asked Questions

How to make tuna salad Nicoise?
Use a fork to gently flake the tuna. Toss greens with a little of the dressing for Salad Nicoise until lightly coated. Arrange the beans, potatoes, tuna, eggs, tomatoes, and olives over the greens in a pretty layout. Adding the remaining dressing, if desired. The salad nicoise dressing can be made up to three days in advance.
What is Salade Nicoise?
Learn how to make a dressing for salad nicoise that comes together easily and tastes amazing. Salade Nicoise is a classic French salad that originates from the city of Nice. It usually has tuna (or anchovy fillets), eggs, haricots verts (green beans), potatoes, olives, and tomatoes, all tossed together in a large bowl with olive oil.
What is Nicoise dressing made of?
Salad Nicoise Dressing is a classic French herb vinaigrette that pairs with a salad of tuna, new potatoes, ripe tomatoes, green beans, black olives, and eggs. The dressing is so versatile and delicious—you’ll want to eat it with everything! Looking for a simple and delicious salad nicoise dressing? This recipe delivers!
How do you make Nicoise salad dressing?
Here’s how to make Nicoise salad dressing! This easy and zingy lemon vinaigrette is the ideal complement, inspired by Julia Child. Zest the lemon. Sprinkle it with the kosher salt, then mince it as fine as possible.

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