INA GARTEN SALAD NICOISE
Salad Nicoise is a salad from french cuisine. Ina Garten made this salad nicoise from baked salmon, potatoes, tomatoes, haricots verts, watercress, eggs, and super delicious vinaigrette. If you trying this recipe for the first time, so you are in the right place.
Provided by Imen Dridi
Categories Dinner
Time 1h50m
Number Of Ingredients 18
Steps:
- Preheat the oven to 500 degrees F.
- To make the marinade for the salmon, mix the lemon juice, lemon zest, olive oil, mustard, garlic, 1 1/2 tablespoons salt, and 1/2 tablespoon pepper in a small bowl and set aside
- Cover the bottom of the baking dish with aluminum foil then place the salmon in it.
- Grease the marinade over the salmon and Make sure to cover all the topping of the salmon.
- Leave the salmon aside for about 15 min to absorb all the marinade flavor.
- In these moments, place the potatoes and 2 tablespoons of salt in a large pot of water.
- Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife.
- Now, drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean and dry kitchen towel.
- Leave the potatoes to steam for about 15 to 20 minutes, until tender buts still firm.
- When the potatoes are cool enough to handle, slice them in thick slices (about 1/2 inch) and set them aside.
- Place the salmon in the oven and cook for 12 to 15 minutes at 500°F, or until it is almost cooked through.
- Once the salmon is cooked, remove it from the oven and place it on a plate and allow it to rest for 15 minutes.
- For serving you need to remove the skin and break it into large pieces.
- Blanch the haricots verts in a large pot of boiling salted water for about 2 minutes only.
- Drain immediately and immerse in a bowl of ice water to stop the cooking, then drain them again and set aside.
- For making the vinaigrette, mix the vinegar, mustard, salt, and pepper, then slowly whisk in the olive oil to make an emulsion.
- To serve the salad Nicoise, arrange the salmon in the middle, potatoes, haricots verts, tomatoes, eggs, watercress, olives, and anchovies, I recommend you to use a large flat platter.
- Pour some vinaigrette over the fish and vegetables and serve the rest in a pitcher on the side.
Nutrition Facts : Calories 300 cal
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
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.
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.
GRILLED TUNA NICOISE PLATTER
Steps:
- To grill the tuna, get a charcoal or stove-top cast iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 1 1/2 to 2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Arrange the tuna, haricots verts, potato salad, tomatoes, eggs, olives, watercress, and anchovies, if used, on a large flat platter.
- For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Drizzle some over the fish and vegetables and serve the rest in a pitcher on the side.
- Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
- Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.
ROASTED SALMON NICOISE PLATTER
Steps:
- Preheat the oven to 500 degrees F.
- For the marinade, whisk together the lemon juice, lemon zest, olive oil, mustard, garlic, 1 1/2 tablespoons salt and 1/2 tablespoon pepper in a small bowl and set aside.
- Place the salmon on a sheet pan that has been covered in aluminum foil, and drizzle the marinade over the salmon. Allow the salmon to sit for 15 minutes.
- Meanwhile, place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm. When the potatoes are cool enough to handle, slice them in thick slices and set aside.
- Place the salmon in the oven and cook for 12 to 15 minutes, or until it is almost cooked through. Remove to a plate and allow it to rest for 15 minutes. Remove the skin and break into large pieces.
- Blanch the haricots verts in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water. Drain again and set aside.
- For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.
- Arrange the salmon, potatoes, haricots verts, tomatoes, eggs, watercress, olives and anchovies, if used, on a large flat platter. Drizzle some vinaigrette over the fish and vegetables and serve the rest in a pitcher on the side.
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.
INA GARTEN'S TUNA SALAD
From Barefoot Contessa and the Food Network Website. I wanted to post it here because I couldn't find it. Also planning on adding this to my primal cookbook. Uses real grilled tuna steaks instead of boring old canned or packed tuna. And it's mayo-free!
Provided by cellar door
Categories Lunch/Snacks
Time 12m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot saute pan and cook for only 1 minute on each side. Set aside on a platter.
- Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette.
- Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.
Nutrition Facts : Calories 550.7, Fat 32.1, SaturatedFat 5.8, Cholesterol 86.2, Sodium 1357.1, Carbohydrate 11.5, Fiber 4.8, Sugar 1.9, Protein 54.8
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
ANTIPASTO - HOMEMADE TUNA FISH WITH NICOISE SALAD
The basics of the Nicoise Salad are from Ina Garten, the Tuna recipe is from Emeril and the potatoes are from recipe #90822. The combination of the recipes is divine! I have changed the recipes a bit to fit our tastes. The homemade tuna really is the star of the show! Pls. note you have to go to recipe #90822 for instructions. Make the full recipe.
Provided by Karens Krazy Kitchen
Categories One Dish Meal
Time 5h
Yield 6 , 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 200 degrees F.
- Place the tuna in a covered baking dish that is just large enough to hold it in one layer.
- Sprinkle generously with salt, pepper and toss with the garlic, oregano and marjoram.
- Add enough olive oil to completely cover the tuna.
- Cover the baking dish and cook until the tuna is thoroughly cooked and flakes easily, about 3 to 4 hours. The time will depend on the thickness of your tuna. You will know that it is done when it flakes easily and the fillets feel firm from the edges all the way to the center.
- Remove the tuna from the baking dish and place in the center of the platter you are going to serve it on. (Do not throw away the olive oil! Use it for home made salad dressings, pastas, white bean salads and/or casseroles. It is delicious. And you will need 1/2 cup of it to make this recipe).
- For the Vinaigrette:.
- Combine the champagne vinegar, Dijon mustard, lemon zest, lemon juice, minced garlic, salt and pepper. Whisk in the tuna flavored olive oil until emulsified.
- For the Salad Ingredients:.
- Blanch the green beans in a large pot of boiling salted water for 7 minutes. Drain and immerse in a bowl of ice water. Drain and set aside.
- Surround the tuna with the spinach. Place the potatoes, green beans, tomatoes, eggs and olives in a pretty arrangement on top of the spinach. Drizzle some vinaigrette over the tuna and vegetables (except the potatoes)and serve the rest in a pitcher or gravy boat on the side.
- Enjoy!
Nutrition Facts : Calories 380.9, Fat 25.4, SaturatedFat 4.3, Cholesterol 210.3, Sodium 314.7, Carbohydrate 13.8, Fiber 4.7, Sugar 4.5, Protein 26.8
More about "nicoise salad ina garten food"
CLASSIC FRENCH NIçOISE SALAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
CLASSIC FRENCH NIçOISE SALAD RECIPE - 2022 - MASTERCLASS
From masterclass.com
INA GARTEN'S BEST SALAD RECIPES - PUREWOW
From purewow.com
HEALTHY AND DELICIOUS NIçOISE SALADS • THE HERITAGE COOK
From theheritagecook.com
TUNA NIçOISE SALAD RECIPE | BON APPéTIT
From bonappetit.com
SALADE NIçOISE RECIPE - QUICK FROM SCRATCH SOUPS
From foodandwine.com
INA GARTEN TUNA SALAD NICOISE - CHEFS & RECIPES
From chefsandrecipes.com
Cuisine FrenchTotal Time 30 minsCategory SaladsCalories 650 per serving
INA GARTEN SALMON NICOISE RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
NIçOISE SALAD – WELLPLATED.COM
From wellplated.com
BAREFOOT IN THE KITCHEN: TUNA NICOISE WITH WARM POTATO SALAD
From barefootnkitchen.blogspot.com
NICOISE SALAD RECIPE INA GARTEN - EASTERKID
From easterkid.galeborg.com
SUMMER NIçOISE SALAD. - HALF BAKED HARVEST
From halfbakedharvest.com
SALADE NIçOISE | SAVEUR
From saveur.com
THE PERFECT CHICKEN SALAD RECIPE WITH INA GARTEN - YOUTUBE
From youtube.com
INA GARTEN SALMON NICOISE SALAD - THERESCIPES.INFO
From therecipes.info
HOW TO MAKE A NICOISE SALAD - TASTE OF HOME
From tasteofhome.com
HOW TO MAKE NICOISE SALAD - RECIPE | KITCHN
From thekitchn.com
NICOISE SALAD RECIPE INA GARTEN : GET RECIPE DIRECTIONS
From sourcreamenchiladas.galeborg.com
WHAT IS A REAL SALAD NICOISE? — SIMPLE FRENCH COOKING
From simplefrenchcooking.com
NICOISE SALAD (FRENCH SALAD WITH TUNA) | RECIPETIN EATS
From recipetineats.com
EASY NICOISE TUNA SALAD WITH VINAIGRETTE| THE MEDITERRANEAN DISH
From themediterraneandish.com
FRENCH SALADE NIçOISE RECIPE - CURIOUS CUISINIERE
From curiouscuisiniere.com
INA GARTEN’S EFFORTLESS NICOISE SALAD IS A CELEBRATION ON A PLATTER
From latesthunts.com
NIçOISE SALAD - AUTHENTIC FRENCH RECIPE | 196 FLAVORS
From 196flavors.com
NIçOISE SALAD RECIPE - HOW TO MAKE A NIçOISE SALAD - DELISH
From delish.com
THE UN-COMPOSED (I.E., BEST) NIçOISE SALAD RECIPE
From seriouseats.com
SALADE NIçOISE RECIPE - BBC FOOD
From bbc.co.uk
INA GARTEN'S SALMON NICOISE SALAD | NICOISE SALAD RECIPE, SUMMER …
From pinterest.com
NIçOISE SALAD (THE BEST) | RICARDO
From ricardocuisine.com
INA GARTEN TUNA SALAD NICOISE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO MAKE THE PERFECT SALADE NIçOISE - DELISHABLY
From delishably.com
INA GARTEN’S EASY NICOISE SALAD IS A PARTY ON A PLATTER
From cheatsheet.com
LEARN HOW TO MAKE THE BEST SALAD NICOISE RECIPE
From reasonstoskipthehousework.com
INA GARTEN TUNA NICOISE SALAD : OPTIMAL RESOLUTION LIST
From recipeschoice.com
ROASTED SALMON NICOISE PLATTER RECIPE | INA GARTEN | FOOD NETWORK
From mastercook.com
HOT NIçOISE SALAD RECIPE - GWYNETH PALTROW | FOOD & WINE
From foodandwine.com
NICOISE SALAD RECIPE BAREFOOT CONTESSA - THERESCIPES.INFO
From therecipes.info
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