SALAD NIÇOISE
A Gordon Ramsay classic made simple. This salad niçoise is a fresh-tasting summer meal
Provided by Gordon Ramsay
Categories Dinner, Lunch, Main course, Starter, Supper
Time 55m
Number Of Ingredients 16
Steps:
- First, make the dressing. Tip the olives, anchovies and garlic into a large mortar and mash with a pestle until you have a very rough paste. Scrape into a bowl, if you like, stir in the lemon juice, olive oil and vinegar, then set aside.
- Cook the potatoes in boiling water for 15 mins until tender, then drain and set aside. Cook the beans in boiling salted water for 4-5 mins until tender with a slight crunch. Drain, tip into iced water, then drain again and set aside. Boil a small pan of water and cook the eggs until cooked to your liking, about 6 mins for a soft yolk and 7½ mins for a harder yolk.
- Halve the potatoes and heat 2 tbsp oil in a non-stick frying pan. Place the potatoes cut-side down in the pan and sizzle for about 4 mins until golden and crisp. Toss the potatoes in the pan to brown on all sides, then turn up the heat and add the tomatoes. Fry the tomatoes for about 1 min until just starting to blister, then season. Splash in 1 tbsp of the balsamic vinegar, then turn off the heat and scatter over the basil.
- To cook the tuna, place a non-stick frying pan over a high heat, then turn the heat down to medium and add 1 tbsp oil. Season the tuna generously, then sear for 4 mins, leaving it undisturbed in the pan to brown. Turn over and continue to cook for 4 mins on the other side. This will give you very rare tuna. For rare, cook for 2 mins more on each side and for well done, add another 4 mins on each side. Set the tuna aside to rest for a few mins.
- To serve, whisk the remaining oil and vinegar with the lemon juice in a small bowl and toss in the lettuce wedges. Place a spoonful of olive dressing into 2 serving bowls, arrange the potatoes and tomatoes over, then put a pile of beans on top. Slice the tuna in half at a slight angle and place each half on top of the beans. Wedge the lettuce around the outside, halve the eggs and position in between the lettuce. Dollop a small spoonful of olive dressing on each egg.
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.
SALAD NICOISE
A hearty salad that is almost a meal in itself. Serve for lunch or with a light supper. This recipe can easily be doubled.
Provided by SueVM
Categories Tuna
Time 45m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the olive oil, vinegar and minced garlic in a small bowl.
- In a serving dish, add half the dressing to the lettuce and combine to coat.
- Arrange the potatoes, green beans, tomato, egg and tuna on the lettuce.
- Drizzle with the rest of the dressing.
CONTEMPORARY SALAD NICOISE
Remember doing this salad as a beginner in the kitchen and this is the idea for a salad that is a whole meal. It's curried alright, but I think it is a good one.
Provided by chef ashish damle
Categories Tuna
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 28
Steps:
- Marinate fillet of tuna in lemon juice, salt, turmeric, chili powder, coriander powder, cracked pepper corns and cumin powder.
- Grind together in a mixer cilantro, walnuts, chilies and olive oil to make a pesto.
- Mix potatoes with pesto and set aside.
- Mix blanched green beans with honey, sesame oil and sesame seeds; set aside.
- Peel roasted peppers and cut into strips; marinade with balsamic vinegar, salt and sugar.
- In a hot pan heat 1 tbsp of oil and sear season tuna on all sides leaving the center cold and rare.
- On a plate place the potato salad in the center; arrange green beans and peppers on top.
- Slice the tuna thinly and arrange on top of the vegetables.
- Allow 4 slices per person.
- Top with sliced boiled eggs and throw olives around the salad.
- It is good looking and makes a good impression on the guests.
Nutrition Facts : Calories 332.1, Fat 20, SaturatedFat 3.9, Cholesterol 198.9, Sodium 372.8, Carbohydrate 20.4, Fiber 4.5, Sugar 7.1, Protein 20.4
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
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.
More about "contemporary salad nicoise food"
MODERN NIçOISE SALAD - WILLIAMS SONOMA
From williams-sonoma.com
5/5 (1)Total Time 50 minsServings 4
10 BEST CLASSIC FRENCH SALAD RECIPES - YUMMLY
NORTHERN GERMAN COMPOSED SALAD - GERMANFOODS.ORG
From germanfoods.org
Servings 4Category Salad
- Place potatoes in a medium pot and cover with lightly salted water. Bring to a boil, and cook until fork-tender, about 15 minutes. Meanwhile, make vinaigrette. Drain potatoes and place in a large bowl; add vinaigrette and toss. Using a slotted spoon, divide dressed potatoes among four plates, leaving plenty of vinaigrette in bowl.
- Place green beans in pot and cover with lightly salted water. Bring to a boil and cook until tender but crisp; drain and place in bowl with vinaigrette. Toss. Using tongs, divide among plates, arranging atop potatoes. Toss arugula in remaining vinaigrette, and divide among plates.
- Add tomatoes and 1 tablespoon minced chives to bowl. Toss and divide among plates, arranging on top of arugula along with herring. Garnish plates with cheese, pickles and chives. Serve.
- Place mustard in a small bowl. Slowly whisk in olive oil until smooth. Whisk in vinegar, salt and pepper.
NICOISE SALAD (FRENCH SALAD WITH TUNA) | RECIPETIN EATS
From recipetineats.com
5/5 (8)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.
STEAK AND VEGETABLE SALAD WITH CREAMY LEMON ... - MODERN CRUMB
From moderncrumb.com
4.5/5 (2)Total Time 1 hrCategory DinnerCalories 362 per serving
- Add the eggs to a pot of water just covering the top of the eggs, bring it to a boil, then cover with a lid and turn the heat off
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.
SALMON NIçOISE SALAD - THE MODERN PROPER
From themodernproper.com
Ratings 1Servings 6Cuisine FrenchTotal Time 35 mins
- Heat oven to 375°F.In a small bowl (or jar with tight fitting lid) whisk the ingredients for the dressing, set aside
- Drain on a paper towel lined plate.Place the salmon (skin side down) on a parchment lined, rimmed baking sheet and slather it with 1/4 cup of dressing, set aside
MODERN NICOISE SALAD RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 45 minsCategory Lunch
- Whisk together the lemon juice, garlic and 100 ml (3½ fl oz) of the olive oil. Season to taste with salt and freshly ground black pepper.
- Put the potatoes in a saucepan of cold, salted water, bring to the boil then simmer for 10–12 minutes, or until tender. Add the eggs for the final 8 minutes of cooking. Drain, cool the eggs under cold running water, then peel and quarter. Allow the potatoes to cool, then cut into chunks.
- Bring a saucepan of salted water to the boil, add the green beans and blanch for 3 minutes. Drain and refresh under cold running water. Drain well, then slice in half on the diagonal.
- Put the potato and beans in a large serving bowl, and add the capsicum, olives, tomato wedges, cucumber and spring onion and mix together. Remove the garlic from the dressing, then whisk the dressing again. Pour half of it over the salad.
EASY NIçOISE SALAD - THE MODERN PROPER
From themodernproper.com
Ratings 1Total Time 20 minsServings 4Calories 320 per serving
- Drain and allow to cool completely.Heat potatoes according to package instructions along with herbs.In a small bowl mix together all ingredients for lemon dressing.On a large platter arrange mixed greens
MISO TUNA SALAD NIçOISE | FRENCH RECIPES | OUR MODERN KITCHEN
From ourmodernkitchen.com
Estimated Reading Time 3 mins
- 1. To make the dressing, combine all of the ingredients with a splash of water and mix together. Set aside until needed.
- 2. Mix the miso paste with 50ml of hot water and a pinch of pepper and set aside to cool. Once cooled, coat the Tuna in the Miso paste and leave to marinade for at least 1 hour.
- 4. Roughly chop the olives and scatter on a baking tray. Place the olives into the oven and leave to cook for about an hour or until the olives are thoroughly dried out. Transfer the olives to a food processor and give them a quick blitz until a crumb texture is achieved. Remove and set aside until needed.
THE DEBATE OVER SALADE NICOISE | FOOD FEATURES | ILLINOIS ...
From illinoistimes.com
Author Peter GlatzEstimated Reading Time 6 mins
10 OF THE BEST: CLASSIC SUMMER SALADS - RTE.IE
HOW TO MAKE THE PERFECT SALADE NIçOISE | FRENCH FOOD AND ...
From theguardian.com
Author Felicity CloakeEstimated Reading Time 8 mins
KALE NIçOISE SALAD | FOODTALK
From foodtalkdaily.com
Servings 2Total Time 15 mins
JULIA CHILD’S SALADE NIçOISE RECIPE - ORG
From wgbh.org
Estimated Reading Time 3 mins
HOW TO MAKE SALADE NIçOISE – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
Author Felicity CloakeEstimated Reading Time 4 mins
CULINARY SCHOOL – WEEK THIRTEEN – CLASSIC AND CONTEMPORARY ...
From whatsgabycooking.com
Estimated Reading Time 1 min
REBAR: MODERN FOOD COOKBOOK | EAT YOUR BOOKS
From eatyourbooks.com
4.5/5 (11)
MODERN MARKET LAUNCHES WINTER MENU WITH NEW ADDITIONS ...
From qsrmagazine.com
RECIPE - TUNA NIçOISE WITH SHISO VINAIGRETTE
From lcbo.com
MODERN NICOISE SALAD - COOKEATSHARE
From cookeatshare.com
MODERN SALAD MAKEOVERS - CHATELAINE
From chatelaine.com
BEST SALADE NIçOISE & WINE PAIRINGS - (WITH REASONS!)
From drinkandpair.com
MODERN MARKET’S NEW WINTER MENU INTRODUCES SEASONAL ...
From franchising.com
SALADE NIçOISE RECIPE, PROVENCAL FRENCH CUISINE ... - BEYOND
From beyond.fr
PENNE NICOISE RECIPES
From tfrecipes.com
EBROS CONTEMPORARY SLEEK DESIGN NATURAL WHITE PORCELAIN ...
From pinterest.ca
MODERN MARKET’S NEW WINTER MENU INTRODUCES SEASONAL ...
From franchise.org
7 PROTEIN-PACKED SEAFOOD SALAD RECIPES | CHATELAINE
From chatelaine.com
NICOISE SALAD : QUEL VIN POUR L'ACCOMPAGNER ? - BEAUX-VINS
From beaux-vins.com
MODERN MARKET - POSTS | FACEBOOK
From facebook.com
SEARCH PAGE - FOOD NETWORK
From foodnetwork.co.uk
MODERN SALAD NIçOISE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
NIçOISE - MENU - CAFé BOULUD - TORONTO
From yelp.ca
SALADE NIçOISE RECIPE - LOVEFOOD.COM
From lovefood.com
MODERN NICOISE SALAD | APPETIZER SALADS, NICOISE SALAD ...
From pinterest.com
MODERN PLANT-BASED SALAD NIçOISE
From acfchefs.org
TAPLAK - MODERN FOOD RECIPE WEB TEMPLATE
From demo.mattsapii.co
MODERN SALAD NICOISE- WITH SIMPLE CITRUS VINAGRETTE, LOW ...
From pinterest.com
CLASSIC SALADE NIçOISE RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love