SPICED NIçOISE SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a medium saucepan of salted water to a boil. Add the green beans and cook until crisp-tender, 2 to 3 minutes. Remove with tongs and transfer to a large bowl of ice water to stop the cooking; reserve the pan of water. When the green beans are completely cooled, remove and pat dry with paper towels.
- Return the water to a gentle simmer. Carefully add the eggs and cook 10 minutes, then drain and rinse under cold water. Peel the hard-boiled eggs and cut into wedges.
- Meanwhile, whisk the harissa, 1 tablespoon water, the lemon zest, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Slowly whisk in the olive oil until smooth. Stir in the chickpeas and tomatoes and let marinate 10 minutes; season with salt.
- Divide the romaine among bowls. Top with the marinated chickpea mixture, green beans, tuna, eggs and olives. Drizzle with any remaining dressing from the bowl. Serve with the flatbread.
Nutrition Facts : Calories 530, Fat 28 grams, SaturatedFat 5 grams, Cholesterol 165 milligrams, Sodium 1165 milligrams, Carbohydrate 45 grams, Fiber 8 grams, Protein 27 grams, Sugar 7 grams
SALAD NICOISE
Provided by Geoffrey Zakarian
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Blanch the wax beans: Plunge the beans into salted boiling water and let cook, 2 minutes. Remove and plunge into ice water to stop the cooking. Dry off completely.
- Whisk together the olive oil, vinegar, capers and pepperoncini in a small bowl. Set aside.
- Drain the tuna. Leave the tuna in big chunks; do not crumble. Place the lettuce on a platter. Arrange the tuna, onions, wax beans, cherry tomatoes, cucumbers, eggs, roasted peppers and olives on top. Drizzle liberally with the dressing. Garnish with the herbs and season with salt and pepper. Serve.
NICOISE SALAD
Provided by Food Network
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the vinaigrette, whisk lemon juice, oil, shallot, herbs and mustard in bowl. Season with salt and pepper and set aside. Arrange bed of lettuce on each plate. Place tuna in bowl and break it up with a fork. Add vinaigrette and stir to combine. Mound tuna in center of lettuce.
- Toss tomatoes, red onion and three tablespoons of vinaigrette in bowl. Arrange tomato-onion mixture in a mound on the plate. Return water to boil and add one tablespoon salt and green beans. Cook until tender but crisp, three to five minutes. Drain beans and transfer to ice water until just cold. Dry beans with paper towel and toss with vinaigrette. Arrange on lettuce. Place hard-boiled eggs and olives on the lettuce. Serve immediately.
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
My chef delicately explained that this was a salad to get rid of the leftovers. Cooking and prep times are a guess. I use a basic balsamic vinaigrette to dress this.
Provided by Dani Jean
Categories Tuna
Time 50m
Yield 2 salads
Number Of Ingredients 10
Steps:
- Arrange greens on plate tossed with dressing.
- Prepare salad components beginning with tomatoes at seven thirty five on the plate, beans above it, potatoes to it's right, olives after the potatoes followed by eggs. Tuna should be in the middle topped with anchovies and garnished with parsley.
Nutrition Facts : Calories 417.1, Fat 14.1, SaturatedFat 3.8, Cholesterol 271, Sodium 1197.7, Carbohydrate 36.6, Fiber 6.9, Sugar 9.3, Protein 37.5
PEDESTRIAN SALAD NICOISE
This salad nicoise is definitely not traditional, but darn is it ever tasty!! It's cheap to make, super healthy, and addictively delish. Makes a lot and is a great next day lunch.
Provided by ieatfoOOod
Categories Tuna
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook rice in 3 3/4 cups water. (Bring rice and water to a boil, cover and reduce to minimum for 20 minutes).
- Let rice cool completely.
- Mix red wine vinigar, olive oil, and dijon in a jar and shake well to emulsify.
- Open cans of tuna and drain
- Add all ingredients together in a big bowl, season with salt & pepper to taste.
- Chill in thr fridge or eat right away.
- I always douse some extra vinigar over my own serving.
- Eat as a main dish or as a side. Tastes better the next day!
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
SALADE NIçOISE
Provided by Karin Korvin
Categories Salad Egg Leafy Green Olive Tomato Vegetable Quick & Easy Bastille Day Lunch Tuna Summer Healthy Bon Appétit Santa Monica California Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 6 Main-course servings
Number Of Ingredients 14
Steps:
- Whisk first 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
- Arrange bed of lettuce on large platter. Top decoratively with remaining ingredients. Drizzle enough dressing over to moisten. Serve, passing remaining dressing separately.
LIGHT AND EASY NICOISE SALAD
In this classic dish, which takes its namefromNice, in Provence, the seasonal ingredients create a wonderful explosion offlavors.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 16
Steps:
- Bring the potatoes to a boil in a largesaucepan of water. Add salt; reduce heat,and simmer until tender, 10 to 15 minutes. Drain; let cool slightly.
- Cut the potatoes into bite-size pieces;peelany loose skins. Dress with enoughvinaigrette to coat lightly (reserve remainder). Season with salt and pepper.Set potatoes aside.
- Prepare an ice-water bath; set aside.Cover eggs with water in a small saucepan; bring to a full boil. After 1 minute,cover and turn off heat. Let stand 6 minutes. Rinse; transfer to ice-water bath.
- Prepare another ice-water bath; setaside. Bring a medium saucepan of waterto a boil; add salt. Blanch green beansuntil crisp-tender, 1 to 2 minutes. Drain;rinse with cold water. Let stand in ice-water bath until cool. Drain; pat dry.
- Peel the eggs, and halve lengthwise.Arrange lettuce, then potatoes, greenbeans, bell pepper, tomatoes, cucumber,fennel, tuna, eggs, and olives on a platter.
- Sprinkle with scallion and parsley,and with capers if desired. Drizzle withvinaigrette, and serve with remainder.
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
AUTHENTIC SALADE NICOISE
This is the recipe that is considered authentique by Capelina d'or and sian d'aqui, 2 associations that promote authentique Nice cooking. To all of those who consider beans and cooked potatoes a basic of this salad, I have to tell you that this is an invention of the famous chef Auguste Escoffier. A traditional salade nicoise does not contain cooked foods appart from hard boiled eggs. Originally it was a plain tomato salad with anchovies and onions and developped from there.
Provided by spatchcock
Categories Vegetable
Time 10m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- take a plate and rub with the halfed garlic clove.
- arrange the vegetables, egg and anchovies on the plate.
- salt and pepper and sprinkle with olive oil and vinegar.
- If you serve several people,multiply the portions and you might want to just arrange the veggies etc on the plate and put oil, vinegar and salt and pepper on the table.
- According to season the purists allow fresh artichocs and.
- little white beans (since those need to be cooked, I suppose this is a concession to those who insist on beans).
Nutrition Facts : Calories 151.9, Fat 6.9, SaturatedFat 2, Cholesterol 222.2, Sodium 548.3, Carbohydrate 11.4, Fiber 3.6, Sugar 6.6, Protein 12
LEFTOVER SALADE NICOISE
The idea behind this beautiful and delicious lunch or dinner salad is to use up all the remnants left in your refrigerator from the weekend's meals. Hard-boiled eggs, along with anchovies and olives, bring the salad closer to its origin in the south of France.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 1h20m
Number Of Ingredients 19
Steps:
- Combine shallot, vinegar, and 2 teaspoons oil in a bowl. Add green beans and toss well. Season with salt and pepper; set aside. Combine potatoes, 1 tablespoon oil, and dill and toss well. Season with salt and pepper; set aside. Combine corn, 1 tablespoon oil, and cheese and toss well. Season with salt and pepper; set aside.
- Bring a small pot of water to a boil. Add basil and cook 30 seconds. Transfer with a slotted spoon to a bowl of ice water to stop the cooking. Squeeze basil dry, then transfer to a small food processor or mortar and pestle. Add remaining 3 tablespoons oil and 1/2 teaspoon salt. Puree until smooth. Toss basil oil with tomatoes and season with salt and pepper; set aside.
- Arrange endive, salmon, shrimp, sausage, lettuce, eggs, and basil leaves on a platter. Add dressed green beans, potatoes, corn, and tomatoes. Serve with anchovies and olives.
NICOISE SALAD
For a summer lunch or dinner, one of my favorite salads. There is always a debate going on about this salad, what should be in there and what not. I don't use potatoes in mine, but if you like to add them, do so. I have added the sardines because I like them in this salad, but you can leave them out. The dressing can be drizzled over the salad instead of mixing it in, or you can use your own favorite dressing. Serve with some nice bread, and a glass of wine (of course!) Cook time of the beans is not included.
Provided by PetsRus
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Mix the oil and vinegar for the dressing, add salt, pepper and the herbs.
- Toss together carefully, the dressing, beans, eggs (keep one for the garnish), onion, tomatoes, tuna, garlic and half of the olives; add salt and pepper to taste.
- Pile in the center of the serving dish on top of the lettuce leaves, make it look as attractive as possible, finish the salad with the garnish ingredients.
NICOISE SALAD ITALIAN STYLE
Make and share this Nicoise Salad Italian Style recipe from Food.com.
Provided by I Cook Therefore I
Categories Salad Dressings
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Bring a small saucepan of lightly salted water to a boil and add the beans and cook for 10-12 minutes.
- Drain the beans and plunge immediately into icy cold water until totally cool. Refrigerate.
- Put the anchovies in a bowl and then pour the milk over them and set aside for 10 minutes.
- Drain the anchovies and put all of the salad ingredients into a bowl and mix together.
- For dressing: beat the ingredients together until mixed and refrigerate until right before serving.
- Enjoy!
Nutrition Facts : Calories 670.8, Fat 31.3, SaturatedFat 5.8, Cholesterol 246.2, Sodium 939.2, Carbohydrate 62.4, Fiber 6, Sugar 5.6, Protein 35
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
CLASSIC NICOISE SALAD
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 18
Steps:
- In a medium bowl, whisk together olive oil, lemon juice, mustard, shallot, anchovy paste, and capers. Set aside.
- Prepare an ice-water bath in a large bowl, and set aside. Place quail eggs in a medium saucepan, and cover with several inches of cold water. Place the pan, covered, over high heat, stirring occasionally, until just before the water comes to a boil. Uncover, reduce to a simmer, and cook for 2 minutes, stirring eggs gently several times to ensure even cooking. Immediately transfer the eggs, with a slotted spoon, to the ice-water bath. Let cool completely, about 5 minutes. Pat one egg dry at a time; peel, and halve. Set aside.
- Fill a medium saucepan with salted water, and bring to a boil. Cook haricots verts until tender, 2 to 3 minutes. Using a slotted spoon, immediately transfer beans to the ice-water bath. Drain well, and pat dry. Drizzle with rice-wine vinegar, and set aside.
- Heat a well-seasoned grill pan over high heat. Meanwhile, place potatoes in a medium-size pot. Cover with cold, salted water. Bring to a boil, then reduce heat to simmer. Cook until fork-tender, about 8 minutes. Using a slotted spoon, immediately transfer potatoes to the ice-water bath. Drain well, and pat dry. Cut in half lengthwise, drizzle with vermouth, and reserve.
- Lightly brush tuna with olive oil, and season with salt and pepper. Place on grill pan, and cook to rare, 1 or 2 minutes per side.
- Toss lettuces with some of the anchovy-caper dressing, and place on large serving platter. In a separate bowl, toss potatoes, haricots verts, and tomatoes with more dressing, and arrange over lettuce.
- Slice tuna very thinly on the diagonal, and arrange over salad. Drizzle tuna with dressing. Garnish salad with quail eggs and nicoise olives.
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