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.
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.
A PERFECT SALADE NICOISE
Tuna fish gets a French accent in this refreshing classic! (Make it even more refreshing with a nice glass of Chardonnay.)
Provided by JackieOhNo
Categories Tuna
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Boil potatoes in salted water to cover until tender, about 20 minutes.
- Remove with slotted spoon and let cool.
- Add beans to same water and boil until crisp-tender, about 7 minutes.
- Drain and cool under cold running water.
- Arrange potatoes, beans, olives, eggs, and tomato on large platter.
- Spoon tuna into center.
- Whisk vinegar, mustard, 1/8 t. salt, and pepper to taste in small bowl until blended.
- Gradually pour in oil, whisking until emulsified.
- Whisk in parsley, then drizzle vinaigrette over salad.
- Top with anochovies, if desired.
Nutrition Facts : Calories 475.1, Fat 33.6, SaturatedFat 5.6, Cholesterol 176.5, Sodium 763.4, Carbohydrate 25.6, Fiber 6.5, Sugar 4, Protein 19.9
SALADE NIçOISE
This salad was inspired by a classic Salade Niçoise with its fresh anchovies, potatoes and green beans, and one offered to me by Alice Waters, owner of Chez Panisse, who comes to France every year to avail herself of, among other things, the fine green beans of summer.
Provided by Susan Herrmann Loomis
Yield Serves 8 to 10
Number Of Ingredients 26
Steps:
- Make the vinaigrette:
- In a large bowl make the vinaigrette by whisking together the vinegar and the mustard. Slowly whisk in the oil in a thin stream to emulsify the mixture. Stir in the garlic and the onions. Mince the parsley and add it, with the tarragon and chervil, to the dressing, mixing well. Season to taste with salt and pepper.
- Make the Salad:
- Rinse the tuna, pat it dry and refrigerate it until just before cooking.
- Build a small fire in a barbecue. When the coals are red and dusted with ash, spread them out, and lay the rosemary atop them. Set the grill atop the coals. Rub the tuna on all sides lightly with olive oil, and place on the grill. Cover the grill, leaving the vents open, so the tuna grills and smokes at the same time. Grill until the tuna is lightly golden and almost cooked through, 5 to 7 minutes. Carefully turn the tuna and cook until it is golden on the other side and opaque through, an additional 5 to 7 minutes. The cooking time will vary depending on the heat of the fire, so check it carefully. Transfer the tuna to a plate, season it lightly all over with salt and pepper, and let it cool to room temperature. When it is cool enough to handle, carefully remove the skin and any bones. Drizzle it on both sides with about 3 tablespoons of the vinaigrette, then reserve at room temperature.
- Drain the anchovies of oil and pat them dry.
- Bring 4 cups water to a boil in the bottom of a steamer. Add half the beans, cover, and steam until they are tender firm, about 6 minutes. Remove from the steamer and let cool on a wire rack covered with a cotton tea towel. Repeat with the remaining beans.
- Transfer one-third of the dressing to a medium sized bowl.
- Bring a medium-sized pot of salted water to a boil, and add the potatoes. Cook just until they are tender through, about 15 minutes. Drain. If you want to peel them, do so as soon as they are cool enough to handle. Add them, still warm, to the one-third of the vinaigrette. Toss, and reserve.
- To assemble the salad, just before serving toss the beans and the peppers with enough vinaigrette to fully moisten them, and arrange them in the center of a serving platter. Top them with the anchovy fillets, arranging them attractively on top. Quarter the eggs, and place them, with the tomatoes, around the beans and peppers. Drizzle them with 2 to 3 tablespoons of the vinaigrette.
- Place the potatoes on another platter. Break the tuna apart into large pieces, and arrange the pieces attractively atop the potatoes. Sprinkle with the olives. Drizzle with any remaining vinaigrette, and garnish with several sprigs of parsley and chervil. Serve immediately.
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
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
MEDITERRANEAN SALAD / SALADE NICOISE
A combination of tomatoes, potatoes, anchovy, tuna and lettuce, typical of the South of France. A perfect summer dish. Bon appetit!
Provided by Chef Mommie
Categories Tuna
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Boil the potatoes for 15 minutes or until ready, peel them and cut them in quarter. Boil the green beans for 15 to 20 minutes.
- Wash, drain and separate the lettuce leaves. Cut the boiled eggs into quarters. Drain the anchovies and tuna. Quarter the tomatoes.
- Season the tomatoes and beans with french dressing.
- Season the lettuce leaves. Place them around a bowl.
- Arrange the potatoes in the bottom of the bowl.
- Decorate with the beans, tomatoes, tuna, anchovies. eggs, black olives.
- Pour in the remaining french dressing. Sprinkle with herbs.
Nutrition Facts : Calories 352.8, Fat 22.5, SaturatedFat 3.2, Cholesterol 73.9, Sodium 678.4, Carbohydrate 32.6, Fiber 7.2, Sugar 11.7, Protein 9.3
More about "a perfect salade nicoise recipes"
SALADE NIçOISE RECIPE - FOOD & WINE
From foodandwine.com
4/5 Servings 4
- Put the potatoes in a medium saucepan of salted water and bring to a boil. Boil for 5 minutes and then stir in the beans. Continue boiling until the beans and potatoes are tender, about 5 minutes longer. Drain thoroughly. When the potatoes are cool enough to handle, peel them and cut them into quarters.
- Meanwhile, in a glass or stainless-steel bowl, whisk together the vinegar, mustard, salt, and pepper. Add the oil slowly, whisking. In a large glass or stainless-steel bowl, toss the romaine with 1/4 cup of the vinaigrette and then transfer to a platter or individual plates.
- In the same bowl, toss the potatoes with 1 tablespoon of the vinaigrette and pile them on top of the romaine. Repeat with the green beans and the eggs, tossing each with 1 tablespoon of the vinaigrette and then arranging it on the romaine. Arrange the anchovies, capers, tuna, pimientos, and olives in piles on the lettuce. Pass any remaining vinaigrette at the table.
HOW TO MAKE THE PERFECT SALADE NIçOISE | FRENCH FOOD AND ...
From theguardian.com
Author Felicity CloakeEstimated Reading Time 8 mins
RECIPE: PERFECT SALADE NIçOISE
From frenchfoodrecipes.netlify.app
RECIPE: PERFECT SALADE NIçOISE
From frenchfoodrecipes.netlify.app
RECIPE: SALADE NIçOISE - FOOD NEWS
From foodnewsnews.com
PASTA à LA NIçOISE: THE PERFECT DISH FOR A PICNIC - LA ...
From lacucinaitaliana.com
HOW DO YOU MAKE A PERFECT SALADE NIçOISE? JOIN THE DEBATE!
From easyreserve.com
CLASSIC NICOISE-AN AMERICAN/FRENCH PAIRING FOR #WINE PW ...
From apuginthekitchen.com
LE MEILLLEUR SALADE à WARRENTON SUR TRIPADVISOR : TROUVEZ ...
From fr.tripadvisor.ca
SALAD NICOISE IS PERFECT FOR A WINTER MEAL - FOOD
From prosubmer.com
HOW TO MAKE A PERFECT NIçOISE SALAD - HONEST COOKING
From honestcooking.com
THE UN-COMPOSED (I.E., BEST) NIçOISE SALAD RECIPE
From seriouseats.com
CLASSIC FRENCH NIçOISE SALAD RECIPE - 2022 - MASTERCLASS
From masterclass.com
NIçOISE SALAD: YOU’RE PERFECT. NOW CHANGE | SAVEUR
From saveur.com
HOW TO MAKE SALADE NIçOISE – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
WARM WEATHER EATS IN FRANCE : SALADE NIçOISE
From americancommunityinfrance.com
SALADE NICOISE WITH HOMEMADE DRESSING - LOVE FRENCH FOOD
From lovefrenchfood.com
SALADE NICOISE (WITH SMOKED TROUT) - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
NICOISE SALAD (FRENCH SALAD WITH TUNA) | RECIPETIN EATS
From recipetineats.com
NIçOISE SALAD RECIPE
From aurealighting.com
SALAD NIÇOISE, PERFECT FOR A SUMMER PARTY - FOOD WINE …
From foodwinegarden.com
JUST PERFECT: SALADE NIçOISE | DAILY MAIL ONLINE
From dailymail.co.uk
THE PERFECT NIçOISE SALAD - GENOVA SEAFOOD
From genovaseafood.com
HEALTHY AND EASY SALAD NICOISE - HONEST GRUB, HONEST FOODIE
From honestgrubhonestfoodie.com
PAIRING WINE WITH SALADE NICOISE | THE WINE SOCIETY
From thewinesociety.com
THE PERFECT NIçOISE SALAD
From francetoday.com
TUNA NIçOISE SALAD RECIPE | BON APPéTIT
From bonappetit.com
SALAD NICOISE - SALADE NICOISE RECIPE | THOMAS SIXT FOODBLOG
From thomassixt.de
SALADE NIçOISE RECIPE - BBC FOOD
From bbc.co.uk
A BRIGHT AND LIGHT CITRUS NIçOISE IS THE PERFECT ... - CBC
From cbc.ca
SALADE NIçOISE - WIKIPEDIA
From en.wikipedia.org
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
WHAT IS A REAL SALAD NICOISE? — SIMPLE FRENCH COOKING
From simplefrenchcooking.com
A SHABBAT SMOKED SALMON SALADE NIçOISE PERFECT FOR THE ...
From forward.com
MAKE THE PERFECT SALADE NIçOISE - PERFECTLY PROVENCE
From perfectlyprovence.co
FANNY SINGER’S DECONSTRUCTED NICOISE SALAD IS PERFECT FOR ...
From theglobeandmail.com
WARM SALAD NICOISE A RECIPE FROM PROVENCE - PERFECTLY …
From perfectlyprovence.co
SALADE NICOISE (NICOISE SALAD) - INTERNATIONAL CUISINE
From internationalcuisine.com
HOW TO MAKE THE PERFECT SALADE NIçOISE - DELISHABLY
From delishably.com
LA SALADE NICOISE EXPERIENCE IN FRANCE - REAL FOOD TRAVELER
From realfoodtraveler.com
SALADE NICOISE IS PERFECT FOR A WINTER MEAL
From readingeagle.com
FRENCH SALADE NIçOISE RECIPE - FOOD NEWS
From foodnewsnews.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #salads #seafood #canadian #french #easy #european #spring #summer #fish #seasonal #tuna #quebec #saltwater-fish
You'll also love