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.
NICOISE SALAD
This garden-fresh salad is a feast for the eyes as well as the palate. Add some crusty bread and you have a mouthwatering meal.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk the oil, vinegar, mustard, salt, onion powder and pepper; set aside., Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes. Drain and cool; cut into quarters., Place beans in another saucepan and cover with water. Bring to a boil. Cover and cook until crisp-tender, 3-5 minutes; drain and rinse in cold water., Divide lettuce between 2 salad plates; top with potatoes, beans, tomatoes, olives, eggs and tuna. Drizzle with dressing.
Nutrition Facts : Calories 613 calories, Fat 49g fat (8g saturated fat), Cholesterol 242mg cholesterol, Sodium 886mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 26g protein.
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
NIçOISE PASTA SALAD WITH DILL-DIJON DRESSING RECIPE BY TASTY
Here's what you need: Bumble Bee® Premium Albacore Tuna, large eggs, French green beans, cavatappi pasta, grape tomatoes, kalamata olive, Radishes, crumbled feta cheese, fresh mint leaf, fresh dill, shallot, dijon mustard, lemon juice, champagne vinegar, fresh dill, sugar, kosher salt, freshly ground black pepper, olive oil
Provided by Bumble Bee Tuna
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Fill a medium pot ¾ of the way with water. Bring to a rolling boil over high heat. Add the eggs and cook for 6½--7 minutes. Meanwhile, prepare an ice bath in a medium bowl. Remove the eggs from the pot and immediately transfer to the ice bath to cool for 3-4 minutes. Once cool enough to handle, peel and halve the eggs and set aside.
- Boil the green beans in the same pot for 30-60 seconds, until bright green and slightly tender. Immediately transfer to the ice bath for 30-60 seconds to cool. Remove from the ice bath and blot dry with paper towels.
- Drain the Bumble Bee® Premium Albacore Tuna.
- Place it on a plate to begin to reflect texture.
- In a large bowl, combine the cavatappi pasta, blanched green beans, grape tomatoes, Kalamata olives, radishes, Bumble Bee® Premium Albacore Tuna, feta, mint, and dill.
- Make the dill-Dijon dressing: In a small bowl, whisk together the shallot, Dijon mustard, lemon juice, champagne vinegar, dill, sugar, salt, and pepper. Slowly drizzle in the olive oil and whisk until emulsified.
- Drizzle the dressing over the salad and gently toss until fully coated.
- Divide the salad between serving bowls and top each portion with a halved jammy egg.
- Enjoy!
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
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