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.
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.
GLUTEN-FREE SALADE NIçOISE
Green beans, canned tuna, ripe olives, hard-cooked eggs, tomato slices and an herbal vinaigrette top crispy greens for a flavorful salad with its origins in Nice, a French Riviera city.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 4
Number Of Ingredients 14
Steps:
- In tightly covered container, shake all vinaigrette ingredients until well blended. Refrigerate until serving time.
- In medium saucepan, place beans in 1 inch water (salted if desired). Heat to boiling; reduce heat. Boil uncovered 5 minutes. Cover and boil about 5 minutes longer or until crisp-tender; drain. Refrigerate beans about 1 hour or until cold.
- Line 4 plates with salad greens. Arrange beans, tomatoes and eggs around edges of plates. Mound tuna in center. Garnish with olives, anchovies and parsley. Serve with vinaigrette.
Nutrition Facts : Calories 395, Carbohydrate 10 g, Cholesterol 125 mg, Fat 3 1/2, Fiber 4 g, Protein 21 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 700 mg
EGG NIçOISE SALAD
A vegetarian Niçoise salad, that's packed with goodness - fibre, folate, iron, vitamin c and gluten-free too
Provided by Good Food team
Categories Lunch
Time 20m
Number Of Ingredients 13
Steps:
- Mix the dressing ingredients together in a small bowl with 1 tbsp water.
- Meanwhile boil the potatoes for 7 mins, add the beans and boil 5 mins more or until both are just tender, then drain. Boil 2 eggs for 8 minutes then shell and halve.
- Toss the beans, potatoes and remaining salad ingredients, except the eggs, together in a large bowl with half the dressing. Arrange the eggs on top and drizzle over the remaining dressing.
Nutrition Facts : Calories 383 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 11 grams sugar, Fiber 12 grams fiber, Protein 14 grams protein, Sodium 0.7 milligram of sodium
GREEN BEAN NIçOISE SALAD
Vegetarian Niçoise salad with green beans, radishes, olives, new potatoes, and eggs
Provided by Katherine Sacks
Categories Green Bean Salad Spring Olive Potato Capers Radish Vegetarian Egg Picnic
Yield Serves 8-12
Number Of Ingredients 15
Steps:
- Place potatoes in a medium pot; add cold water to cover by 1". Season with salt, bring to a boil, and cook until potatoes are fork-tender, 12-15 minutes. Transfer to a large bowl of ice water and chill until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.
- Meanwhile, bring another medium pot of salted water to a boil. Add green beans and cook until crisp-tender, 2-4 minutes. Using a slotted spoon, transfer to ice water; reserve hot water in pot. Chill beans until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.
- Return water in green bean pot to a boil, carefully add eggs, and cook 8 minutes. Transfer eggs to ice water and chill until cold, about 5 minutes. Peel; set aside.
- Combine shallot, lemon zest, lemon juice, Dijon, honey, pepper, and 1/4 tsp. salt in a medium bowl. Whisk in 3 Tbsp. oil in a slow, steady stream, then whisk in 1 Tbsp. dill.
- Heat remaining 2 Tbsp. oil in a small saucepan over medium-high. Add capers and cook, swirling pan occasionally, until capers burst and are crisp, about 5 minutes. Transfer capers with slotted spoon to paper towels. Let oil cool.
- Toss green beans in a large bowl with half of the dressing. Arrange on a platter. Transfer potatoes to same bowl and toss with 1 Tbsp. dressing; arrange in a section on top of green beans. Toss radishes with 1 Tbsp. dressing in same bowl; arrange in another section on top of green beans. Cut eggs into quarters and place eggs and olives in sections on top of green beans, letting some beans show through. Just before serving, drizzle salad with remaining dressing, then top with fried capers and remaining 1 Tbsp. dill.
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
GLUTEN-FREE SALAD NICOISE
This fun twist on the classic niçoise uses sweet potatoes with spinach and a citrusy dressing for a flavorful and filling main-dish salad.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 4
Number Of Ingredients 19
Steps:
- Heat oven to 400°F.
- Prick sweet potato all over with fork. Rub with 1/4 teaspoon oil and 1/4 teaspoon salt. Place on ungreased small pan. Bake 45 to 60 minutes or until tender when pierced with knife. Cool slightly; cut in half lengthwise, then cut each half into 8 wedges.
- In large bowl, beat first 5 Vinaigrette ingredients with whisk; slowly beat in olive oil, then parsley and basil. Refrigerate until ready to use.
- Place 10-inch skillet over medium-high heat 2 to 3 minutes or until very hot. Rub tuna with 1 teaspoon oil and 1/4 teaspoon salt; quickly cook on one side 3 to 4 minutes or until brown. Turn and quickly brown other side 2 to 3 minutes; transfer to cutting board, and cover with foil. Allow to rest 4 minutes; then cut diagonally into 12 slices.
- Heat 4-quart saucepan filled two-thirds with water to boiling over medium-high heat. Prepare an ice bath (mixture of ice and water in large bowl). Cook green beans in boiling water 2 to 3 minutes or until bright green, then drain and transfer to ice bath 2 minutes. Drain thoroughly; set aside.
- Beat vinaigrette again with whisk; toss spinach in vinaigrette. Divide spinach among 4 plates; divide remaining ingredients among plates on top of spinach. Serve immediately.
Nutrition Facts : Calories 390, Carbohydrate 21 g, Cholesterol 220 mg, Fat 2, Fiber 4 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 11 g, TransFat 0 g
More about "gluten free salade niçoise food"
VEGAN NICOISE SALAD | MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.9/5 (21)Total Time 30 minsCategory EntreeCalories 713 per serving
- Add potatoes to a small saucepan and add warm water until just covered. Bring to a boil over high heat, then reduce heat slightly to medium / medium-high until the water is at a low boil. Cook uncovered for 10-12 minutes, or until completely tender and when picked up with a knife they slide off easily. Then drain thoroughly and let cool on a cutting board. Once slightly cooled, slice into 1/4-inch slices. Set aside.
- While potatoes are cooking, fill a medium saucepan halfway with water and bring to a boil. Then add green beans or haricot verts and boil for 2-4 minutes, or until bright green in color and only slightly tender - they should still have slight crunch when bitten. While they're cooking, fill a large mixing bowl with ice water. Once the green beans are done cooking, drain thoroughly and immediately add to the ice water to stop the cooking process. Drain and pat dry - set aside.
- Add drained, rinsed chickpeas to a small mixing bowl, along with sea salt, mustard, maple syrup, dill, and sunflower seeds. Stir to combine and mash a few chickpeas to create texture. Set aside.
- Add dressing ingredients to a mason jar (or whisk in a small mixing bowl) and shake vigorously to combine. Set aside.
LOW FODMAP SALADE NIçOISE - FODMAP EVERYDAY
From fodmapeveryday.com
5/5 (3)Total Time 30 minsCategory Dinner & LunchCalories 452 per serving
- For the Dressing: Place all the vinaigrette ingredients together in a jar with an airtight lid and shake vigorously until combined; set aside. Re-shake right before using to re-combine.
- For the Salad: Place the potatoes in a medium-large pot and cover with salted water by 1 inch (2.5 cm) and bring to a boil over high heat. Lower the heat and simmer until just tender when pierced with a knife, about 12 to 15 minutes. Drain. Place in a mixing bowl, drizzle with the white wine, season with salt and pepper, and toss to coat; set aside. This may be done early on the day of serving.
- Use the same pot to bring 5 cups (1.2 L) of salted water to a boil. Add the beans and cook for a minute or two, until just crisp tender. Drain and rinse under cold water to halt the cooking. Pat dry with a paper towel; set aside. This may also be done early in the day of serving.
- Right before serving, arrange the components on a large platter as follows: Place a tablespoon or two of the vinaigrette in a large mixing bowl. Gently toss the lettuce leaves in the dressing and arrange the leaves on a large platter. Toss the cooked potatoes in the same bowl with a few additional tablespoons of dressing and arrange in a grouping on the lettuce leaves.
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