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
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.
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
More about "niçoise salad recipes"
NIçOISE SALAD (FRENCH SALAD WITH TUNA) - THE …
From themediterraneandish.com
4.6/5 (12)Calories 333 per servingCategory Salad
- Arrange the lettuce on a platter and top with the sliced radishes, cucumber, olives, artichoke heart quarters, eggs, and
TUNA NIçOISE SALAD RECIPE | BON APPéTIT
From bonappetit.com
SALADE NIçOISE RECIPE - BBC FOOD
From bbc.co.uk
THE BEST NICOISE SALAD | FOODIECRUSH.COM
From foodiecrush.com
CLASSIC FRENCH NIçOISE SALAD RECIPE - 2023 - MASTERCLASS
From masterclass.com
NICOISE SALAD RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (21)Calories 508 per serving
CLASSIC FRENCH NIçOISE SALAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.3/5 (28)Total Time 30 minsCategory Entree, Lunch, SaladCalories 577 per serving
VEGAN NICOISE SALAD | MINIMALIST BAKER RECIPES
From minimalistbaker.com
ITALIAN PASTA SALAD RECIPE
From seriouseats.com
SALMON NIçOISE SALAD - FOOD & WINE
From foodandwine.com
CLASSIC NICOISE SALAD - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
THE BEST NICOISE SALAD – A COUPLE COOKS
From acouplecooks.com
NICOISE SALAD WITH SEARED TUNA RECIPE | BETTER HOMES AND GARDENS
From bhg.com.au
SALAD NIçOISE: THE TRADITIONAL FRENCH RECIPE - SNIPPETS OF PARIS
From snippetsofparis.com
CLASSIC NICOISE SALAD RECIPE - CHEF BILLY PARISI
From billyparisi.com
NIçOISE SALAD RECIPE | MAGGIE BEER
From maggiebeer.com.au
NICOISE SALAD RECIPE - LOVE AND LEMONS
From loveandlemons.com
BEST COPYCAT CPK ITALIAN CHOPPED SALAD RECIPE - DELISH
From delish.com
NIçOISE SALAD RECIPE - HOW TO MAKE A NIçOISE SALAD - DELISH
From delish.com
SALADE NIçOISE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
NICOISE SALAD (FRENCH SALAD WITH TUNA) | RECIPETIN EATS
From recipetineats.com
15 EPIC (BUT EASY) SEAFOOD RECIPES YOU’LL REGRET NOT TRYING SOONER
From lavenderandmacarons.com
NICOISE SALAD RECIPE (EASY AND LIGHT) | KITCHN
From thekitchn.com
ROHNERT PARK MOM BEHIND TIKTOK SENSATION OFFERS RECIPES FOR …
From pressdemocrat.com
ROASTED SALMON NIçOISE SALAD RECIPE - TODAY
From today.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #lunch #main-dish #salads #eggs-dairy #seafood #french #easy #european #beginner-cook #dinner-party #picnic #fish #dietary #one-dish-meal #tuna #saltwater-fish #to-go #presentation #served-cold #3-steps-or-less
You'll also love