SALAD NIçOISE WITH MINT-LEMON DRESSING
Categories Salad Leafy Green Olive Tomato No-Cook Lemon Mint Tuna Summer Bon Appétit
Yield Makes 12 buffet servings or 8 main-course servings
Number Of Ingredients 11
Steps:
- Place green beans in processor. Using on/off turns, coarsely chop. Place in large bowl. Mix in tuna, tomatoes, olives, and 4 tablespoons mint. Season with salt and pepper.
- Place olive oil, 2 tablespoons lemon juice, garlic, cumin and remaining 3 tablespoons mint in processor. Process until well blended. With machine running, slowly add 1/4 cup drained tuna oil. Process until smooth. Transfer to medium bowl. Season dressing to taste with salt and pepper.
- Place mesclun in another bowl. Drizzle with 2 tablespoons tuna oil and 2 tablespoons lemon juice; toss. Transfer to platter. Arrange tuna salad over mesclun. Drizzle dressing over. Garnish with lemon wedges.
- *Small brine-cured olives; available at Italian markets, specialty foods stores and some supermarkets.
SALADE NICOISE WITH MINT-LEMON DRESSING
Make and share this Salade Nicoise With Mint-Lemon Dressing recipe from Food.com.
Provided by Ashley U
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place green beans in processor.
- Coarsely chop the green beans.
- Mix in tuna, tomatoes, olives and 4 tablespoons mint.
- Season with salt and pepper.
- Place olive oil, 2 tablespoons lemon juice, garlic, cumin and remaining 3 tablespoons mint in processor.
- Slowly add 1/4 cup drained tuna oil.
- Process until smooth.
- Transfer to medium bowl.
- Season dressing to taste with salt and pepper.
- Place mesclun in another bowl.
- Drizzle with 2 tablespoons tuna oil and 2 tablespoons lemon juice and toss.
- Transfer to platter.
- Arrange tuna salad over mesclun.
- Drizzle dressing over the salad.
- Garnish with lemon wedges.
Nutrition Facts : Calories 379.9, Fat 24.7, SaturatedFat 4.1, Cholesterol 38.7, Sodium 141.1, Carbohydrate 4.8, Fiber 1.8, Sugar 1.5, Protein 34.2
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
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
NIçOISE SALAD WITH BASIL AND ANCHOVY-LEMON VINAIGRETTE
Here, I've riffed on a classic French salade niçoise. I save the anchovy for the dressing, but anchovy admirers can add more for garnish - and anchovy avoiders can simply leave them out. The only cooking is boiling the potatoes and haricots verts, which can be done together in the same pot. You can add a boiled egg if you like. Dressing the vegetables while warm helps them absorb all the good flavors more deeply, making this a salad that manages to be intense and light at the same time. Which is just what you want in the steamiest time of the year.
Provided by Melissa Clark
Categories salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the vinaigrette: Using the flat side of a knife, smash garlic clove, anchovy fillets and salt into a paste. Transfer to a small bowl and stir in lemon juice, zest and mustard. Using a whisk, slowly pour in olive oil while stirring constantly. Adjust seasoning as needed.
- Place potatoes in a medium pot and cover them with 2 or 3 inches of cold water. Salt the water and bring to a boil. When water comes to a boil, continue cooking potatoes until fork tender, 10 to 15 minutes more. Add haricots verts during the last 1 minute of cooking (if using regular green beans, add them during the last 2 to 3 minutes of cooking depending on how thin they are). Drain vegetables and let sit until cool enough to handle but still quite warm. Halve potatoes, transfer to a small bowl along with the haricots verts and dress everything to coat with some (but not all) of the vinaigrette. When completely cool, toss in chopped basil.
- On a large platter or four individual plates, arrange potatoes and haricots verts, radishes or cucumbers, tomatoes and tuna, and hard-boiled eggs, if using. Scatter olives over the top and drizzle with remaining vinaigrette. Serve garnished with freshly ground black pepper, flaky sea salt and torn basil leaves.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 22 grams, Carbohydrate 12 grams, Fat 28 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 593 milligrams, Sugar 3 grams, TransFat 0 grams
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!
More about "salad niçoise with mint lemon dressing recipes"
NICOISE SALAD DRESSING – A COUPLE COOKS
From acouplecooks.com
5/5 (1)Category DressingCuisine French InspiredTotal Time 5 mins
- Zest the lemon. Sprinkle it with the kosher salt, then mince it as fine as possible. Holding the blunt edge of the knife, scrape the sharp edge of the blade over the minced lemon zest, holding the knife at an angle and mashing the lemon zest into a paste. This should only take a minute or two and it doesn’t need to be perfect: just try to get the lemon zest as fine as possible.
- Place the lemon zest in a medium bowl and it whisk together with the mustard and lemon juice. Gradually whisk in the olive oil 1 tablespoon at a time (8 tablespoons total), until creamy and emulsified. If desired, season with additional salt. Serve with Classic Nicoise Salad.
NICOISE SALAD (FRENCH SALAD WITH TUNA) | RECIPETIN EATS
From recipetineats.com
5/5 (12)Servings 4Cuisine FrenchCategory Salad Meal
- Blanch beans: Boil green beans until tender or done to your liking. Drain and refresh under cold running water to quickly cool. Drain, pat well to dry.
NICOISE SALAD CUPS WITH LEMON DRESSING - COOKING ON …
From cookingontheweekends.com
JAZZY SALAD NIçOISE WITH LEMON-DIJON DRESSING
From jazzyvegetarian.com
FRENCH SALAD NIçOISE WITH LEMON-DILL DRESSING
From kumquatblog.com
LENTIL NIçOISE SALAD RECIPE | BON APPéTIT
From bonappetit.com
SALAD NICOISE DRESSING (FRESH HERB VINAIGRETTE)
From meaningfuleats.com
FRESH MINT DRESSING RECIPE - COOKIE AND KATE
From cookieandkate.com
NICOISE SALAD RECIPE - LOVE AND LEMONS
From loveandlemons.com
18 NOODLE AND PASTA SALAD RECIPES THAT'LL WIN YOU THE POTLUCK
From bonappetit.com
SALMON NIçOISE SALAD WITH LEMON-CAPER DRESSING | HEALTHY …
From weightwatchers.com
THE BEST NIçOISE SALAD I'VE EVER MADE - LEMON STRIPES
From lemonstripes.com
YOTAM OTTOLENGHI’S RECIPES FOR COOKING WITH FETA - THE GUARDIAN
From theguardian.com
RECIPE: KETO TUNA SALAD NICOISE WITH LEMON DRESSING| KETO-MOJO
From keto-mojo.com
LEMON-MINT VINAIGRETTE - EATINGWELL
From eatingwell.com
NICOISE SALAD RECIPE - SIMPLY RECIPES
From simplyrecipes.com
THICK & CREAMY NIçOISE SALAD DRESSING RECIPE - WELL SEASONED …
From wellseasonedstudio.com
RECIPERETWEET ON TWITTER: "RT @ERICANDERSONV: SALMON NIçOISE …
From twitter.com
5 NIçOISE SALAD RECIPES | MARTHA STEWART
From marthastewart.com
ROASTED EGGPLANT AND HALLOUMI SALAD WITH GREEN TAHINI AND HONEY …
From more.ctv.ca
SALADE NIçOISE WITH MINT-LEMON DRESSING RECIPE | BON …
From bonappetit.com
You'll also love