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.
HEALTHY SALAD NIçOISE
French bistro classic, the tuna Niçoise, becomes healthier with extra lettuce and veg and low fat dressing
Provided by Good Food team
Categories Lunch, Main course
Time 25m
Number Of Ingredients 8
Steps:
- Bring a large pan of water to the boil. Add the potatoes and the eggs, and cook for 7 mins. Scoop the eggs out of the pan, tip in the green beans and cook for a further 4 mins. Drain the potatoes, beans and eggs in a colander under cold running water until cool. Leave to dry.
- Peel the eggs and cut into quarters. Arrange the lettuce leaves in 2 shallow bowls. Scatter over the beans, potatoes, tomatoes and egg quarters. Pat the anchovies with kitchen paper to absorb the excess oil and place on top.
- Flake the tuna into chunks and scatter over the salad. Mix the mayonnaise and 1 tbsp cold water in a bowl until smooth. Drizzle over the salad and serve.
Nutrition Facts : Calories 351 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 2.1 milligram of sodium
LIGHT NICOISE SALAD
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the potatoes in a medium pot and cover with water by about 2 inches. Add a pinch of salt, cover and bring to a simmer over high heat. Reduce the heat to medium high and simmer until just tender, about 5 minutes. Add the snap peas and continue simmering, covered, until the peas are crisp-tender, about 3 more minutes. Drain the potatoes and peas and rinse under cold water; transfer to a large bowl.
- Make the dressing: Puree the tomatoes, olive oil, mayonnaise, vinegar and 1 tablespoon water in a blender.
- Divide the lettuce among 4 bowls and drizzle with some of the dressing. Add the tuna, bell pepper, olives and basil to the potatoes and peas; add the remaining dressing and toss gently to coat. Season with salt and pepper, then pile on top of the lettuce.
- Photograph by Antonis Achilleos
LOW CARBOHYDRATE SALAD NICOISE
This is a lovely adaptation of Nicoise Salad from a low carb recipe book I have.The recipe calls for 175g grilled tuna steak, however I used a tin of Ocean Rise Yellow Fin Tuna Slices in olive oil with chilli (sold by Aldi in OZ). Using a tuna in olive oil enables you to use the oil from the can to make a lovely spicy salad dressing. My DH and I both enjoyed this very much and it is so quick and easy to make and low carb to boot! Note: I made this again with other tinned tuna and I have to admit that the results are much better using the olive oil that the tuna has been canned in.
Provided by Good Looking Cooking
Categories < 30 Mins
Time 20m
Yield 1 salad, 4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk all ingredients for the dressing together and season to taste.
- Cook the beans in boiling water for 2 minutes, so they are just tender.
- Combine the salad leaves, sliced cucumber,tomatoes and beans in a bowl.
- Sprinkle the tuna slices, anchovies, eggs,radishes and olives over the salad.
- Pour over the dressing and toss to combine.
Nutrition Facts : Calories 198.9, Fat 9.9, SaturatedFat 2.5, Cholesterol 232.1, Sodium 685.8, Carbohydrate 10.6, Fiber 3.3, Sugar 4.9, Protein 17.9
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