Pedestrian Salad Nicoise Food

SALAD NICOISE

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.

CLASSIC NICOISE SALAD

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.

SALADE NIçOISE

Steps:

• Potatoes: Fill a small saucepan with water. Add potatoes, thyme sprig, bay leaf, and a pinch of salt. Bring to a boil, reduce to a simmer, and cook until tender, about 15 minutes. Haricots vert: Fill a large saucepan with water and bring to a boil. When boiling, add a big pinch of salt, followed by haricots verts. Cook until tender with a slight snap, 4-9 minutes depending on size. Eggs: Fill a small saucepan with water and bring to a boil. When boiling, use a spoon to gently ease eggs into the water. Cook exactly 7½ minutes. Meanwhile, prepare two ice baths: Fill two large bowls with water and plenty of ice.
• Scallions: Trim away the very end of the root while keeping scallion intact; remove the thick outer layer. Cut away the dark green top, leaving a 3-inch length of white and light-green scallion. Make several 1-inch vertical cuts down the top to create a scallion "brush." Repeat with all the scallions and place them in an ice bath to preserve freshness. Radishes: Slice each radish lengthwise into thin slices. Set aside.
• When beans are mostly tender with a touch of firmness, use a strainer to transfer them to an ice bath to stop the cooking. Remove eggs and place them into the same ice bath. Check potatoes for doneness by piercing one with a knife; there should be no resistance. Remove potatoes and set aside; discard thyme and bay leaf. Peel eggs, slice in half lengthwise, and set aside.
• Assembly: On a serving platter, layer the Boston lettuce, followed by the baby gem. Slice potatoes in half lengthwise and distribute evenly, followed by haricots verts, scallions, whole tomatoes, radish, large chunks of tuna, and eggs. Garnish with leaves of basil and chervil.
• Pit olives (optional): Place olives on a flat surface. Press the bottom of a small bowl on the olives to loosen their pits; remove and discard the pits. Scatter the pitted olives over the salad. Next, tuck small bunches of arugula within the lettuce. Finally, finish assembling the salad by laying about 10 anchovies evenly across the top.
• Chef Boulud offers two options for dressing the salad. Lemon & Oil Dressing: Zest lemon evenly over the salad, then sprinkle with lemon juice. Drizzle with olive oil, and finish with pepper and salt. (Note: Use salt with moderation, since the tuna and anchovies are already salted.) Grand-Mère's Vinaigrette: In a bowl, add the sliced garlic and a pinch of salt. Use a fork to mash the garlic into a coarse paste. Add mustard, vinegar, and pepper; stir to combine. Add olive oil in a slow stream, whisking constantly with the fork to emulsify. Add a teaspoon of water at a time, whisking between additions, to thin vinaigrette as desired. Place vinaigrette into a serving dish and serve alongside the salad.

SALADE NICOISE

Steps:

• For the dressing: Whisk together the vinegar, mustard and garlic. Whisk in the oil, adding it in a thin stream. Taste, and add some lemon juice if the dressing isn't sharp enough. Season with salt and pepper.
• For the salad: Toss the lettuce leaves with a very little bit of the dressing and the shredded basil, and arrange on a platter. Toss the green beans, potatoes, tomatoes and artichoke hearts separately in a bit of dressing, and arrange on the platter. Scatter the onions and olives on top. Arrange the eggs and anchovies on top. Season with fleur de sel and pepper.

PEDESTRIAN SALAD NICOISE

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!

SALAD NICOISE

Steps:

• Add the potatoes to a large saucepan and cover with cold water. Add 1 tablespoon salt and bring to a boil. Cook until the potatoes are almost tender, 10 to 12 minutes. Remove to a bowl and set aside.
• Meanwhile, bring a medium pot of water to a boil. Set up a large bowl of ice water and line a sheet tray with a paper towel or kitchen towel. Generously season the boiling water with salt. Add the green beans and cook for 2 to 3 minutes. Remove with a spider or drain in a colander and transfer to the ice bath. Once cooled, transfer the green beans to the lined sheet tray and pat dry.
• On a large platter or low bowl, arrange the Bibb lettuce, potatoes, grape tomatoes, green beans, eggs, olives and tuna.
• Whisk together the vinegar and Dijon with a little salt and pepper in a small bowl or measuring cup. Slowly stream in the oil while whisking until it is all combined and emulsified. Pour about half of the dressing over the salad, reserving the remaining dressing for serving. Serve with crusty French bread, if desired.

GREEK SALAD NICOISE

Steps:

• Blacken the peppers over a flame or in your oven.
• When the skin starts to blister, cool a little before wrapping in plastic or putting in a paper bag for about 10 minutes.
• This allows the pepper to sweat and makes the skin easy to remove.
• Peel and then slice into thin strips, removing the seeds and inner white membrane.
• Put the peppers on a plate, season with a bit of olive oil and set aside.
• Trim and thinly slice the fennel before putting in a bowl of chilled water until ready to use.
• Slice the tomatoes, remove the seeds, season with a bit of salt and drain on a plate.
• Make the dressing by crushing the feta in a bowl and then mixing with olive oil, oregano, lemon juice and sherry or vinegar.
• Assemble on a big platter or six individual plates.
• Drizzle the dressing over the leaves, eggs and vegetables.
• Snip over the basil, sprinkle on some olives and serve.

SALADE NIçOISE

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.

SALADE NIçOISE

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

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.

SALAD NICOISE

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.

JULIA CHILD'S POTATO SALAD NICOISE

Steps:

• To prepare the sauce: With a spoon, pound together the garlic and salt to a paste. Beat in a T each of lemon juice and wine vinegar and the dry mustard. Slowly whisk in the olive oil and the pepper and basil. Refrigerate until ready to use.
• To prepare the potatoes: Scrub the potatoes; steam or boil unil tender, about 20 minutes. Cut into chunks, or slice 1/2 inch thick. Toss potatoes gently with shallots, salt, pepper, chicken broth and water. Allow to sit 4 minutes, tossing once or twice to absorb liquid evenly. Add 1/4 cup dressing, toss again and refrigerate.
• To prepare the salad: Place the beans in boiling water 5 minutes. Drain and rinse with cold water until chilles. Drain and pat dry; chill.
• Toss the lettace with several spoonfuls of dressing and arrange the leaves around the edge of a large, deep platter. Turn the potato salad into the middle of the leaves. Arrange tomatoes around the potatoes and drizzle with a little dressing. Toss the beans with a spoonful of dressing and arrange around tomatoes.
• Distribute the eggs and garnish with anchovies and capers. Ring the potatoes with a line of black olives. Break up the tuna and arrange in the center of the potato salad. Drizzle with dressing. Garnish with parsley and serve.

CONTEMPORARY SALAD NICOISE

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.