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.
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
ANY WAY NIçOISE
Switch this up to suit your preferences, but try to always include a mix of cooked and raw vegetables for the best textures.
Provided by Anna Stockwell
Categories Bon Appétit Dinner Salad Summer Egg Lemon Juice Lentil Quick and Healthy Quick & Easy
Yield 6-8 servings
Number Of Ingredients 12
Steps:
- Whisk oil, lemon juice, mustard, honey, pepper, and 1 tsp. kosher salt in a medium bowl; set dressing aside.
- Bring a medium pot of salted water to a boil. Carefully add eggs and cook 7 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water (keep pot over high heat); chill until cold, about 5 minutes. Peel; set aside.
- Meanwhile, add green beans, asparagus, or potatoes to the same pot of boiling water and cook until just tender (if you are using a combination, cook vegetables separately), 2-4 minutes for green beans or asparagus, 10-15 minutes for potatoes. Using a slotted spoon, transfer to bowl of ice water; let sit until cold, about 3 minutes. Transfer to paper towels; pat dry.
- To serve, slice eggs in half and arrange on a platter with cooked and raw vegetables and protein. Top with pickled-briny ingredient(s), sprinkle with sea salt, and drizzle some reserved dressing over. Serve with remaining dressing alongside.
- Do Ahead: Dressing can be made 5 days ahead; cover and chill. Eggs can be boiled and vegetables blanched 2 days ahead; cover and chill separately.
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
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
ROUND 2 RECIPE - NICOISE SALAD WITH LEMON GARLIC VINAIGRETTE
Steps:
- In a small bowl, whisk together the lemon juice, zest, garlic, oil, and parsley and season with salt and pepper. Set aside.
- Put the snow peas in boiling water for 2 minutes, and then shock them in cold water to stop them from overcooking.
- In a large bowl, put the lettuce, onions, and snow peas and toss with the vinaigrette. Top with the almonds, capers, tuna, and sliced eggs. Serve immediately.
NIçOISE SALAD RECIPE BY TASTY
Niçoise salad is a classic composed French salad. Hearty enough for a main course, it's filled with olive oil-packed tuna, runny eggs, tender potatoes and green beans, briny olives, crisp cucumber, and crunchy radishes and drizzled with a tangy Dijon vinaigrette.
Provided by Betsy Carter
Categories Lunch
Time 35m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Make the salad: Prepare an ice bath by filling a large bowl with ice and cold water. Set aside.
- Fill a small pot with water and bring to a boil over high heat. Reduce the heat to low and carefully submerge the eggs in the water. Cook for 7 minutes, then transfer to the ice bath. Let the eggs cool for 5 minutes, then peel. Slice the eggs in half lengthwise.
- Add the potatoes to a medium pot and cover with cold water. Add a large pinch of salt. Bring the water to a boil and cook until the potatoes are fork-tender, about 15 minutes. Drain the potatoes in a colander. Cut the potatoes in half.
- Fill a medium pot with water and a large pinch of salt. Once the water begins to boil, add the green beans and cook until bright green and just fork-tender, about 3 minutes. Drain the beans in a colander and rinse with cold water.
- Make the vinaigrette: In a small bowl or glass measuring cup, whisk together the garlic, mustard, salt, pepper, and vinegar. Add the olive oil and whisk until smooth.
- Lay the Boston lettuce leaves on a serving platter. Arrange the potatoes, cucumber, eggs, olives, tuna, green beans, and radishes on top.
- Drizzle the vinaigrette over the salad and serve immediately.
- Enjoy!
Nutrition Facts : Calories 675 calories, Carbohydrate 50 grams, Fat 36 grams, Fiber 9 grams, Protein 39 grams, Sugar 7 grams
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.
SALADE NICOISE
This recipe is a classic so I have saved it and want to share it .Prepare all of the vegetables before you begin cooking the potatoes and this salad will come together very easily. The garnish of tiny, piquant Niçoise olives is a hallmark of salade Niçoise. If they're not available, substitute another small, black, brined olive (do not use canned olives). Anchovies are another classic garnish, but they are optional. If you cannot find tuna packed in olive oil, substitute water-packed solid white tuna, not tuna packed in vegetable oil. (Among water-packed tunas, StarKist solid white tastes the best .) Compose the salad on your largest, widest, flattest serving platter. Do not blanket the bed of lettuce with the other ingredients; leave some space between the mounds of potatoes, tomatoes and onions, and beans so that leaves of lettuce peek through.
Provided by Cucina Casalingo
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- For the vinaigrette:.
- Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in medium bowl; season to taste with salt and pepper and set aside.
- For the salad:
- Place eggs in small saucepan, cover by 1 inch with cold water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes.
- Meanwhile, fill medium bowl with 1 quart water and 2 cups ice cubes. With slotted spoon, transfer eggs to ice water; let stand 5 minutes. Peel eggs and quarter lengthwise; set aside (reserve ice water).
- Meanwhile, bring potatoes and 4 quarts cold water to boil in large Dutch oven or stockpot over high heat. Add 1 tablespoon salt and cook until potatoes are tender when poked with paring knife, 5 to 8 minutes.
- With slotted spoon, gently transfer potatoes to medium bowl (do not discard boiling water).
- Toss warm potatoes with vermouth and salt and pepper to taste; let stand 1 minute.
- Toss in 1/4 cup vinaigrette; set aside.
- While potatoes cook, toss lettuce with 1/4 cup vinaigrette in large bowl until coated.
- Arrange bed of lettuce on very large, flat serving platter.
- Place tuna in now-empty bowl and break up with fork.
- Add 1/2 cup vinaigrette and stir to combine; mound tuna in center of lettuce.
- Toss tomatoes, red onion, 3 tablespoons vinaigrette, and salt and pepper to taste in now-empty bowl; arrange tomato-onion mixture in mound at edge of lettuce bed.
- Arrange reserved potatoes in separate mound at edge of lettuce bed.
- Return water to boil; add 1 tablespoon salt and green beans. Cook until tender but crisp, 3 to 5 minutes.
- Drain beans, transfer to reserved ice water, and let stand until just cool, about 30 seconds; dry beans well on triple layer of paper towels.
- Toss beans, 3 tablespoons vinaigrette, and salt and pepper to taste in now-empty bowl; arrange in separate mound at edge of lettuce bed.
- Arrange reserved eggs, olives, and anchovies (if using) in separate mounds at edge of lettuce bed.
- Drizzle eggs with remaining 2 tablespoons dressing, sprinkle entire salad with capers (if using).
- Serve immediately.
Nutrition Facts : Calories 760, Fat 41.3, SaturatedFat 6.5, Cholesterol 177.8, Sodium 600.5, Carbohydrate 55.1, Fiber 8, Sugar 6.4, Protein 43.3
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 NICOISE
Provided by Marian Burros
Categories dinner, lunch, salads and dressings, appetizer, main course
Time 40m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Scrub but do not peel potatoes; cook with eggs in pot large enough to hold potatoes, eggs and green beans.
- Turn on broiler if using.
- Trim green beans. Add them after the potatoes and eggs have cooked about 12 minutes.
- Prepare stovetop grill, if using. Grill or broil tuna, following Canadian rule: measure fish at thickest part, and cook 8 to 10 minutes per inch, turning once.
- Finely chop onion.
- Wash, dry and cut basil leaves into thin strips; pit olives.
- Wash, trim and cut tomato into wedges.
- In small bowl whisk lemon juice, olive oil, mustard and anchovy paste. Stir in capers, onion, basil and olives.
- When green beans are cooked, drain and cut in half crosswise. When potatoes are cooked, drain and quarter or halve. When eggs are cooked, drain and run under cold water; shell and discard one yolk. Cut remaining whole egg and white in quarters.
- When tuna is ready, cut into bite-size pieces.
- Arrange tuna, potatoes, green beans, eggs and tomatoes on lettuce leaves on a platter; spoon with dressing. Season with salt and pepper.
Nutrition Facts : @context http, Calories 467, UnsaturatedFat 10 grams, Carbohydrate 48 grams, Fat 14 grams, Fiber 10 grams, Protein 41 grams, SaturatedFat 3 grams, Sodium 523 milligrams, Sugar 10 grams, TransFat 0 grams
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!
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- 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.
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