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.
THE UN-COMPOSED (I.E., BEST) NIçOISE SALAD RECIPE
Traditionally, Niçoise salads are "composed," meaning each ingredient is artfully arranged in separate little piles on the plate. Here's the truth: That's a terrible (and lazy!) way to make a salad. This one is loaded with all the best ingredients, cooked with care, and assembled like you actually give a damn. Which you do. Your guests will thank you.
Provided by Daniel Gritzer
Categories Entree Lunch Appetizers and Hors d'Oeuvres Mains Quick Dinners Salads Sides Salad
Time 2h
Yield 6
Number Of Ingredients 25
Steps:
- Add 1 tray of ice cubes to another large bowl and fill with water. Add 1 inch of water to a large pot. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking 9 minutes. Immediately place eggs in bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water. Store in the refrigerator for up to 5 days. Cut eggs into quarters lengthwise.
Nutrition Facts : Calories 481 kcal, Carbohydrate 18 g, Cholesterol 161 mg, Fiber 3 g, Protein 17 g, SaturatedFat 7 g, Sodium 862 mg, Sugar 3 g, Fat 38 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
QUICK NICOISE SALAD
Like the French, I pack my classic Nicoise salad with veggies, potatoes, tuna and eggs. Cooking the potatoes and beans together helps the dish come together fast. -Valerie Belley, St. Louis, Missouri
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes, adding green beans during the last 3 minutes of cooking. Drain potatoes and beans; immediately drop into ice water. Drain and pat dry., In a small bowl, combine salad dressing, lemon zest and pepper. Divide romaine among 4 plates; arrange potatoes, green beans, eggs, tuna and tomatoes over romaine. Serve with dressing mixture.
Nutrition Facts : Calories 327 calories, Fat 15g fat (2g saturated fat), Cholesterol 206mg cholesterol, Sodium 691mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 5g fiber), Protein 21g protein. Diabetic Exchanges
VEGGIE NICOISE SALAD
More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish...and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. -Elizabeth Kelley, Chicago, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- For vinaigrette, whisk together the first 8 ingredients. In another bowl, toss kidney beans and onion with 1 tablespoon vinaigrette. Set aside bean mixture and remaining vinaigrette., Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; simmer, covered, until tender, 10-15 minutes. Drain. While potatoes are warm, toss with 1 tablespoon vinaigrette; set aside., In a pot of boiling water, cook asparagus just until crisp-tender, 2-4 minutes. Remove with tongs and immediately drop into ice water. Drain and pat dry. In same pot of boiling water, cook green beans until crisp-tender, 3-4 minutes. Remove beans; place in ice water. Drain and pat dry., To serve, toss asparagus with 1 tablespoon vinaigrette; toss green beans with 2 teaspoons vinaigrette. Toss romaine with remaining vinaigrette; place on a platter. Arrange vegetables, kidney bean mixture, eggs, artichoke hearts and olives over top.
Nutrition Facts : Calories 329 calories, Fat 19g fat (4g saturated fat), Cholesterol 140mg cholesterol, Sodium 422mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 7g fiber), Protein 12g protein. Diabetic Exchanges
SPINACH NICOISE SALAD
From the Fitness Kitchen by Shelly Sinton, the original recipe calls for white albacore tuna but I will use chunk light for less mercury. This sounds like a perfect light summer meal with a loaf of crusty bread and a glass of chilled wine. Ahhh...
Provided by smellyvegetarian
Categories < 30 Mins
Time 18m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Blanch green beans until just tender, 3-4 minutes. Remove immediately and dunk in a bowl of cold water to halt cooking and set color. Drain and set aside.
- You can arrange the salad "artfully" on 6 plates, as the author suggests, or you can combine the spinach and lettuce and add the remaining salad ingredients on top.
- Whisk dressing ingredients together and drizzle as you wish, adding more salt or pepper to taste.
Nutrition Facts : Calories 213.2, Fat 10, SaturatedFat 1.9, Cholesterol 95.5, Sodium 502.7, Carbohydrate 12.7, Fiber 5.5, Sugar 2.1, Protein 20.6
SOUTHWESTERN SPINACH NICOISE SALAD
Ready, Set, Cook! Special Edition Contest Entry. A healthy and delicious take on the original nicoise salad made with spinach, cilantro lime shrimp, Simply Potatoes diced potatoes with onion, hardboiled eggs and black beans, all topped with a chipotle vinagrette.
Provided by themaincourse
Categories Potato
Time 30m
Yield 6 salads, 4-6 serving(s)
Number Of Ingredients 18
Steps:
- For the shrimp: In a small food processor , place the cilantro, 1/4 cup olive oil and garlic and process until it is combined. Mix the shrimp and cilantro mixture in a bowl until shrimp is covered. Heat a nonstick pan on medium high . When pan is hot , add butter and place shrimp in pan and cook until shrimp is pink , don't overcook or shrimp will be tough. Place on plate and let cool.
- For Potatoes: In a large skillet heat Simply Potatoes until heated through and browned, place on a plate to cool.
- For salad: In a large salad bowl or platter, layer spinach over whole platter or bowl. Starting from one side , layer the potatoes in a row, then layer the shrimp, then the black beans, the hardboiled eggs, the queso fresco, and the red onion. The ingredients should cover the whole salad in rows.
- Dressing: In a small bowl or food processor, mix the chipotle pepper, lemon juice , mustard and agave with a whisk. Slowly add the olive oil until it is combined with the ingredients and has emulsified. Season with salt and pepper. Serve with salad.
Nutrition Facts : Calories 624.5, Fat 50, SaturatedFat 10.2, Cholesterol 179.9, Sodium 488.9, Carbohydrate 27.7, Fiber 8.4, Sugar 5.7, Protein 19.7
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