Salad Nicoise Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

SALADE NIçOISE



Salade Niçoise image

This classic French salad, with its vibrant composition of fresh and cooked vegetables, unctuous oil-cured tuna, anchovies, and soft-boiled eggs, is filling enough to be a meal. Chef Boulud offers two options for dressing: a simple garnish of lemon and oil, or his grandmother's cherished vinaigrette recipe.

Provided by Daniel Boulud

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 29

10 fingerling potatoes
1 sprig thyme
1 bay leaf
Sea salt
8 ounces haricots verts, ends trimmed, thin green beans; also called French beans
3 large eggs
Ice
1 bunch scallions
8 French breakfast radishes, or Cherry Belle radishes
1 head Boston lettuce
1 head baby gem lettuce
1 bunch cocktail tomatoes, on the vine
1 pound canned Mediterranean tuna, packed in oil, preferably Tonnino or La Pescadora brands
1 bunch purple or sweet basil
1 bunch chervil
1/2 cup black niçoise olives
3 cups arugula leaves, loosely packed
1 8-oz can Spanish anchovies, preferably Don Bocarte brand
1 lemon
extra-virgin olive oil
Sea salt
Freshly ground white pepper
3 cloves garlic, sliced
Sea salt
2 tablespoons Dijon mustard
1/4 cup red wine vinegar
13 grinds Freshly ground white pepper
1 cup extra-virgin olive oil
Water, as needed to thin

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.

SALAD NICOISE



Salad Nicoise image

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

½ pound new potatoes, quartered
¼ cup chopped fresh parsley
¼ cup pitted nicoise olives
½ onion, thinly sliced
1 (5 ounce) can tuna
⅓ pound fresh green beans - rinsed, trimmed and blanched
½ pound mixed salad greens
1 cup lemon vinaigrette
3 hard-cooked eggs, quartered
3 roma (plum) tomatoes, thinly sliced
1 tablespoon capers
4 anchovy filets

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 NICOISE



Salad Nicoise image

Provided by Katie Lee Biegel

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

1 pound baby red potatoes, whole or halved if bigger than bite-size
1 tablespoon kosher salt, plus more for seasoning
1 pound green beans or haricots verts, trimmed
1 head Bibb lettuce, leaves separated
1 cup cherry or grape tomatoes, halved
4 hard-boiled eggs, quartered
1/2 cup pitted nicoise olives (or your favorite olives!)
One 8-ounce jar high-quality tuna packed in olive oil, drained
1/4 cup red or white wine vinegar
3 tablespoons Dijon mustard
Freshly ground black pepper
3/4 cup extra-virgin olive oil
Crusty French bread, for serving, optional

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.

SALAD NICOISE



Salad Nicoise image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 26

6 very fresh eggs
6 to 8 red-skinned or yukon gold potatoes, of a uniform, medium size (2-inch diameter)
1/2 teaspoon salt
1 pound very fresh, crisp, young, string-less green beans
2 tablespoons salt
1 tablespoon finely minced shallots or scallions
1/3 cup dry white wine
1/3 cup cold water
Salt and freshly ground black pepper
3 to 4 tablespoons excellent olive oil
1 large head Boston lettuce
Oil and Lemon Dressing, recipe follows
3 to 4 ripe red tomatoes quartered through the stem or 12 to 16 ripe full-flavored cherry tomatoes halved through the stem
1 (2-ounce) can or bottle anchovy fillets packed in olive oil
1 (8-ounce) can oil-packed chunk white tuna, drained
Fresh lemon juice
1 cup good mayonnaise
2 tablespoons capers (fine fat ones if possible)
1/2 cup small Italian or French black olives, pits in, and packed in brine
Fresh parsley sprigs
1/2 lemon, zested and juiced (at least 1 tablespoon)
1/4 teaspoon salt
Freshly ground black pepper
1/2 tablespoon Dijon mustard
1/2 tablespoon finely minced shallots or scallions
1/2 cup excellent olive oil

Steps:

  • With a push pin, pierce the large ends of eggs to release the air bubble, which otherwise can expand during cooking, cracking the egg shell. Into a 3-quart sauce pan place the eggs. Pour in 2 1/2 quarts of cold water. Bring just to the rolling boil, remove from heat, cover the pan closely, and set the timer for 17 minutes.
  • Transfer the eggs to a bowl of ice cubes and water, and let cool for 2 minutes (to shrink the egg body from the shell) while you bring the egg water back to the boil. Then transfer the eggs back into the boiling water and let boil for exactly 10 seconds (to expand the shell from the egg body).
  • At once, and 1 by 1, tap an egg gently all over on a hard surface to crack the shell and starting at the large end, peel under a thin stream of cold water. Return it to the iced water, and continue with the rest. Let them chill a good 20 minutes in the iced water?rapid cooling helps prevent the dark line between yolk and white.
  • Always store hard-boiled eggs in the refrigerator, submerged in ice water in an uncovered container, where they will keep perfectly 3 to 4 days.
  • Scrub the potatoes under running water with a vegetable brush, and place in a steamer basket over a saucepan containing 2 inches of water. Bring to the boil, lower heat to moderate, cover closely, and steam about 20 minutes or until cooked through?be sure they are really cooked through, cut one in half and taste carefully. Peel while still hot, halve them, cut into slices 1/4-inch thick.
  • In a 2-quart bowl, combine salt, shallots, wine, and water. Lift the potatoes gently into a the 2-quart bowl. Using a bulb baster, so as not to break the slices, baste the potatoes with the liquid. Taste for seasoning adding more salt, if needed, grinds of pepper, and several spoonfuls of the olive oil. Baste several times as the potatoes cool.
  • In a large kettle, set over moderately high heat, bring 6 quarts of water to the boil. Wash and drain the green beans, then snap off both ends. Add 2 tablespoons of salt to the boiling water and drop the beans into the kettle. Cover the kettle for a moment, just until it boils again. Uncover at once and boil slowly (moderate bubbles) for 3 to 4 minutes. The beans are done when just cooked through?taste one to be sure?just tender with the slightest crunch. Drain immediately. At once return the beans to the kettle and run cold water into it to cool the beans rapidly, adding a tray or two of ice cubes if you have them. When chilled, in 5 minutes or so, drain again, dry in a clean towel, and refrigerate in a covered bowl until ready to assemble salad.
  • Separate the lettuce leaves, wash, and spin dry. Shortly before serving so that all elements will remain at their freshest, toss the lettuce leaves in a large bowl with just enough dressing to coat them. Taste the potatoes, adding a little more seasoning if necessary. Halve the eggs. Toss the green beans with a spoonful of the dressing. Lightly salt the cut surfaces of the tomatoes and dribble over a little dressing. Open and drain the anchovies, separating them with a form. Drain the canned tuna, flake gently, and season with lemon juice and pepper. Arrange the largest lettuce leaves nicely around the sides of the serving bowl or platter, and make a bed of the remaining leaves in the center, where you will pile the potatoes. Place the egg yolks against the lower part of the potatoes, spoon a dollop of mayonnaise over each yolk, and decorate with crossed strips of anchovies and a sprinkling of capers. Divide the beans, tomatoes, and tuna into 6 portions, and place at strategic intervals around the potatoes.
  • Survey the platter, scattering black olives and tucking parsley springs wherever needed. Serve as soon as possible.
  • Grate the lemon peel into a screw-top jar, add the salt, several grinds of pepper, mustard, minced shallots, and 1 tablespoon lemon juice. Shake well to blend, then pour in the oil and shake vigorously again. Taste for seasoning, adding more lemon, salt and pepper if needed.
  • Yield: about 2/3 cup

SALAD NICOISE



Salad Nicoise image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

1/2 pound yellow or green wax beans
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more as needed
1/4 cup red wine vinegar
2 tablespoons capers, drained
2 tablespoons chopped jarred pepperoncini
12 ounces high-quality canned or jarred tuna in oil, such as Ortiz
1 head red leaf lettuce, leaves separated
1/2 cup thinly sliced red onion
1 cup cherry tomatoes, halved
1 cucumber, peeled if skin is thick, cut into batonnet (1/4-inch sticks)
2 hard-boiled eggs, peeled and halved
1 cup sliced roasted red peppers, drained
1/4 cup pitted Nicoise or Kalamata olives
1/4 cup fresh basil, torn
1/4 cup fresh dill leaves
1/4 cup fresh parsley leaves

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



Classic Nicoise Salad image

Provided by Food Network Kitchen

Time 55m

Yield 4 servings

Number Of Ingredients 16

1 pound red-skinned potatoes, sliced 1/3 inch thick
Kosher salt
2 tablespoons dry white wine
10 ounces haricots verts or thin green beans, trimmed
4 large eggs
1/4 cup white wine vinegar
1/2 shallot, minced (about 2 tablespoons)
2 tablespoons dijon mustard
1 tablespoon chopped fresh thyme
Freshly ground pepper
3/4 cup extra-virgin olive oil
8 cherry tomatoes or small cocktail tomatoes, halved or quartered
1 head Boston lettuce, leaves separated
6 radishes, trimmed and quartered
2 5 1/2-ounce cans Italian or Spanish tuna packed in olive oil, drained
1/2 cup nicoise olives

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



Salad Nicoise image

A hearty salad that is almost a meal in itself. Serve for lunch or with a light supper. This recipe can easily be doubled.

Provided by SueVM

Categories     Tuna

Time 45m

Yield 2 serving(s)

Number Of Ingredients 9

1 tablespoon extra virgin olive oil
2 tablespoons balsamic vinegar
1 garlic clove, minced
4 cups lettuce, torn into pieces
1 cup string bean, steamed until just tender
2 red potatoes, cooked and cut into quarters
1 tomatoes, cut into small wedges
1 hard-boiled egg, cut in 4 wedges
1 (7 ounce) can tuna in water, drained

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.

NICOISE SALAD



Nicoise Salad image

My chef delicately explained that this was a salad to get rid of the leftovers. Cooking and prep times are a guess. I use a basic balsamic vinaigrette to dress this.

Provided by Dani Jean

Categories     Tuna

Time 50m

Yield 2 salads

Number Of Ingredients 10

1 yukon potato, boiled and diced
4 ounces green beans, par cooked
1 head bibb lettuce, trimmed and torn
6 ounces tuna fish, drained
4 anchovies, drained
10 olives, Pitted
2 whole hard-boiled eggs, peeled and quartered
8 slices tomatoes, wedge, sliced
3 fluid ounces salad dressing
1 tablespoon chopped parsley

Steps:

  • Arrange greens on plate tossed with dressing.
  • Prepare salad components beginning with tomatoes at seven thirty five on the plate, beans above it, potatoes to it's right, olives after the potatoes followed by eggs. Tuna should be in the middle topped with anchovies and garnished with parsley.

Nutrition Facts : Calories 417.1, Fat 14.1, SaturatedFat 3.8, Cholesterol 271, Sodium 1197.7, Carbohydrate 36.6, Fiber 6.9, Sugar 9.3, Protein 37.5

SALADE NIçOISE



Salade Niçoise image

This salad was inspired by a classic Salade Niçoise with its fresh anchovies, potatoes and green beans, and one offered to me by Alice Waters, owner of Chez Panisse, who comes to France every year to avail herself of, among other things, the fine green beans of summer.

Provided by Susan Herrmann Loomis

Yield Serves 8 to 10

Number Of Ingredients 26

For the vinaigrette:
3 tablespoons best quality cider vinegar
1 tablespoon Dijon-style mustard
1 cup plus 2 tablespoons extra virgin olive oil
1 medium new white onion, sliced paper-thin
2 cloves garlic, minced
3 cups flat-leaf parsley leaves, loosely packed
3/4 cup mixture of tarragon and fresh chervil leaves, loosely packed
Sea salt and freshly ground black pepper to taste
N/A freshly ground black pepper
For the Salad:
2 pounds fresh tuna
1 tablespoon extra-virgin olive oil, for rubbing on the tuna
N/A Sea salt
N/A freshly ground black pepper
20 anchovy fillets (preferably packed in oil)
1 pound green beans, trimmed
1 pound yellow beans, trimmed
2 pounds of tiny new potatoes, scrubbed
1/2 each red and yellow bell peppers, cut in thin (1/4-inch) strips
1/2 yellow bell peppers
6 medium red and yellow tomatoes, stemmed and quartered
5 farm eggs, hard-cooked and peeled
1 cup nicoise olives
Sprigs of parsley and chervil, for garnish
N/A chervil Sprigs

Steps:

  • Make the vinaigrette:
  • In a large bowl make the vinaigrette by whisking together the vinegar and the mustard. Slowly whisk in the oil in a thin stream to emulsify the mixture. Stir in the garlic and the onions. Mince the parsley and add it, with the tarragon and chervil, to the dressing, mixing well. Season to taste with salt and pepper.
  • Make the Salad:
  • Rinse the tuna, pat it dry and refrigerate it until just before cooking.
  • Build a small fire in a barbecue. When the coals are red and dusted with ash, spread them out, and lay the rosemary atop them. Set the grill atop the coals. Rub the tuna on all sides lightly with olive oil, and place on the grill. Cover the grill, leaving the vents open, so the tuna grills and smokes at the same time. Grill until the tuna is lightly golden and almost cooked through, 5 to 7 minutes. Carefully turn the tuna and cook until it is golden on the other side and opaque through, an additional 5 to 7 minutes. The cooking time will vary depending on the heat of the fire, so check it carefully. Transfer the tuna to a plate, season it lightly all over with salt and pepper, and let it cool to room temperature. When it is cool enough to handle, carefully remove the skin and any bones. Drizzle it on both sides with about 3 tablespoons of the vinaigrette, then reserve at room temperature.
  • Drain the anchovies of oil and pat them dry.
  • Bring 4 cups water to a boil in the bottom of a steamer. Add half the beans, cover, and steam until they are tender firm, about 6 minutes. Remove from the steamer and let cool on a wire rack covered with a cotton tea towel. Repeat with the remaining beans.
  • Transfer one-third of the dressing to a medium sized bowl.
  • Bring a medium-sized pot of salted water to a boil, and add the potatoes. Cook just until they are tender through, about 15 minutes. Drain. If you want to peel them, do so as soon as they are cool enough to handle. Add them, still warm, to the one-third of the vinaigrette. Toss, and reserve.
  • To assemble the salad, just before serving toss the beans and the peppers with enough vinaigrette to fully moisten them, and arrange them in the center of a serving platter. Top them with the anchovy fillets, arranging them attractively on top. Quarter the eggs, and place them, with the tomatoes, around the beans and peppers. Drizzle them with 2 to 3 tablespoons of the vinaigrette.
  • Place the potatoes on another platter. Break the tuna apart into large pieces, and arrange the pieces attractively atop the potatoes. Sprinkle with the olives. Drizzle with any remaining vinaigrette, and garnish with several sprigs of parsley and chervil. Serve immediately.

SALAD NIÇOISE



Salad niçoise image

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

300g small new potato
100g fine green bean , trimmed
3 eggs , as fresh as you can get them
2 Baby Gem lettuces , outside leaves trimmed off
5 tbsp extra-virgin olive oil
200g cherry tomato , halved
2 tbsp balsamic vinegar
small handful basil leaves
325g piece fresh tuna loin
½ lemon , juiced
50g black olive , preferably niçoise, pitted
5 marinated anchovies fillets
1 garlic clove
½ lemon , juiced
4 tbsp olive oil
1 tbsp balsamic vinegar

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.

JULIA CHILD'S POTATO SALAD NICOISE



Julia Child's Potato Salad Nicoise image

Make and share this Julia Child's Potato Salad Nicoise recipe from Food.com.

Provided by alvinakatz

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 23

1 garlic clove, forced through a press
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon wine vinegar
1/2 teaspoon dry mustard
1/2 cup olive oil
fresh ground black pepper
fresh basil
4 medium white potatoes
1 tablespoon shallots or 1 tablespoon green onion, minced
salt
pepper
2 -3 tablespoons chicken broth
2 -3 tablespoons water
1/2 lb fresh green beans, cleaned and trimmed
1 large head boston lettuce, cleaned and chilled
4 tomatoes, quartered
3 hard-cooked eggs, peeled and quartered
2 ounces anchovies packed in oil, drained
2 -3 tablespoons drained capers
1/2 cup black olives
1 (6 ounce) can tuna in water, drained
2 -3 tablespoons chopped parsley

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.

Nutrition Facts : Calories 563.3, Fat 35.9, SaturatedFat 5.9, Cholesterol 168.2, Sodium 1384.5, Carbohydrate 39, Fiber 6.6, Sugar 6.9, Protein 23.9

NICOISE SALAD



Nicoise Salad image

For a summer lunch or dinner, one of my favorite salads. There is always a debate going on about this salad, what should be in there and what not. I don't use potatoes in mine, but if you like to add them, do so. I have added the sardines because I like them in this salad, but you can leave them out. The dressing can be drizzled over the salad instead of mixing it in, or you can use your own favorite dressing. Serve with some nice bread, and a glass of wine (of course!) Cook time of the beans is not included.

Provided by PetsRus

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 18

lettuce leaf, of your own choice
8 ounces green beans, cooked but still crunchy
2 -3 hardboiled egg, quartered
1 small red onion, cut in rings
2 -3 tomatoes, skinned and in large chunks
8 ounces canned tuna, drained and flaked
1 crushed garlic clove
1/3 cup olive, halved or left whole
salt & freshly ground black pepper
2 -3 tablespoons olive oil
1 tablespoon white wine vinegar or 1 tablespoon sherry wine vinegar
1 tablespoon very finely chopped herbs, preferably a mix of parsley, chives and tarragon, approx
salt and pepper
anchovy fillet, chopped if desired
quartered hardboiled egg
sardines, drained from a tin (optional)
cucumber, sliced or chunks
1 tablespoon chopped small caper

Steps:

  • Mix the oil and vinegar for the dressing, add salt, pepper and the herbs.
  • Toss together carefully, the dressing, beans, eggs (keep one for the garnish), onion, tomatoes, tuna, garlic and half of the olives; add salt and pepper to taste.
  • Pile in the center of the serving dish on top of the lettuce leaves, make it look as attractive as possible, finish the salad with the garnish ingredients.

HEALTHY SALAD NIçOISE



Healthy salad Niçoise image

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

200g new potato , thickly sliced
2 medium eggs
100g green bean , trimmed
1 romaine lettuce heart, leaves separated and washed
8 cherry tomatoes , halved
6 anchovies in olive oil, drained well
197g can tuna steak in spring water, drained
2 tbsp reduced-fat mayonnaise

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

SALADE NIçOISE



Salade niçoise image

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

8 new potatoes
50g green beans (or a small handful), trimmed and halved
3 eggs
2 Little Gem lettuces , quartered
50g pitted black olives
2 medium tomatoes (plum are good), quartered
145g can tuna in olive oil, drained, oil reserved (see below)
½ garlic clove
1 anchovy fillet (optional)
1 tbsp Dijion mustard
2 tbsp red wine vinegar
4 tbsp reserved olive oil from the tuna can (topped up, if needed)

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

More about "salad nicoise food"

WE FOUND IT: THE WORLD'S BEST SALAD NICOISE RECIPE
Add the trimmed green beans to the boiling water. Cook for 2-4 minutes until the beans are crisp yet tender. Be careful not to overcook the green beans, or else they will lose their crunchy texture and bright green color. Drain the excess water and immediately plunge the cooked beans into the ice water to cool.
From reasonstoskipthehousework.com


SALADE NICOISE - CANADIAN LIVING
In saucepan of boiling salted water, cover and cook potatoes just until tender, 20 to 25 minutes. Remove with slotted spoon; let cool slightly. Cut into quarters. In same pan, cook green beans until tender-crisp, 5 to 7 minutes. Drain and cool in cold water; drain well. Cut each tomato into 6 wedges. Slice red onion.
From canadianliving.com


NICOISE SALAD NUTRITION FACTS - EAT THIS MUCH
Vitamin C 30mg. 51%. How much Calcium is in Nicoise Salad ? Amount of Calcium in Nicoise Salad : Calcium 100mg. 11%. How much Iron is in Nicoise Salad ? Amount of Iron in Nicoise Salad : Iron 4mg.
From eatthismuch.com


TASTEFOOD: A SIMPLE SALADE NICOISE WHISKS YOUR TASTEBUDS ...
Chicken and rice join forces with sofrito and sazon in this simple and nourishing one-pot dinner. Serves: 4 to 6 Prep time: 20 minutes Total time: 1 hour for the sofrito:¼ cup|60 ml white cooking wine 1 tablespoon Dominican oregano 15 ahi peppers, stemmed and roughly chopped 10 garlic cloves, peeled and …
From flipboard.com


SALADE NICOISE | OPTIMISING NUTRITION
1 cup (approx. 55 g/2 oz) mixed salad greens; 1 (approx. 100 g/3.5 oz) tomato ; 2 boiled eggs, peeled and cut in half; 6 black olives; 1 can of tuna (approx. 130 g/5 oz) Salt and pepper; Directions . Place all the ingredients in a salad bowl. Drizzle over a bit of the brine, water or oil from the canned tuna, sprinkle with salt and pepper to ...
From optimisingnutrition.com


MEAL PREP NICOISE SALAD - EATING BIRD FOOD
Make the dressing by whisking together all the ingredients in a small bowl or glass jar. For a mason jar: Add 2-3 Tablespoons of dressing into a large, wide-mouth mason jar, then start layering ingredients in this order: olives, green beans, asparagus, sweet potatoes, tomatoes, canned tuna, arugula, hard-boiled egg, dill. For a meal prep ...
From eatingbirdfood.com


SALADE NICOISE WITH HOMEMADE DRESSING - LOVE FRENCH FOOD
Place half the vinaigrette dressing in a shallow bowl and in this toss, the lettuce leaves together with the beans. Arrange small pieces of the tuna along with the other ingredients, black and green olives, peppers, anchovy fillets, and onions on the top of the lettuce. Place the tomatoes and hard-boiled eggs on the top around the bowl.
From lovefrenchfood.com


TASTE FOOD: TAKE A TIMEOUT WITH A WINTER SALAD | FEATURE ...
Steps: Whisk the vinegar, lemon juice, mustard, garlic, tarragon, salt and pepper in a small bowl. Add the oil in a steady stream, whisking constantly to …
From reflector.com


SALADE NIçOISE - WIKIPEDIA
A simple salade niçoise in the 19th-century style, made of tomatoes, anchovies and olive oil. The version known in Nice in the late 19th century was a basic combination of tomatoes, anchovies and olive oil, described as "simple food for poor people". Over time, other fresh and mostly raw ingredients were added to the salad as served in Nice.
From en.wikipedia.org


EASY NICOISE SALAD - CANADIAN LIVING
In large heatproof bowl, cover haricots verts with boiling water; cover and let stand until tender, about 10 minutes. Drain; transfer to bowl of ice water to chill. Drain; pat dry. Meanwhile, in large bowl, stir together anchovies, shallot, oil, tarragon, vinegar and mustard. Reserve 1/4 cup in small bowl. Add haricots verts, kale and tomatoes ...
From canadianliving.com


SALMON NIçOISE SALAD | FOOD & WINE
Place salmon, skin side down, on oiled baking sheet, and sprinkle evenly with remaining 1/2 teaspoon each salt and pepper. Spread reserved 2 tablespoons mustard mixture evenly over salmon. Bake in ...
From foodandwine.com


SALADE NIçOISE | TRADITIONAL SALAD FROM NICE, FRANCE
It consists of fresh tomatoes, anchovies, black olives, capers, beans, and a drizzle of lemon juice. The salad is typically seasoned with traditional Provençal seasoning of olive oil, garlic, and basil. The authentic Niçoise should always be prepared with the freshest raw vegetables, as a sign of respect for the quality and flavor of local ...
From tasteatlas.com


INA GARTEN SALAD NICOISE - CHEFS & RECIPES
Instructions. 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.
From chefsandrecipes.com


SALAD NICOISE IS PERFECT FOR A WINTER MEAL - FOOD
Salad Nicoise. Active time: 30 minutes. Total time: 30 minutes, plus cooling time. Yield: Serves 2 as a light main course. Ingredients: Dressing: 2 tablespoons red wine vinegar. 1 tablespoon fresh lemon juice. 1 tablespoon Dijon mustard. 1 garlic clove, minced or pushed through a press. 1 teaspoon minced tarragon (optional) 1/2 teaspoon kosher salt. 1/4 …
From prosubmer.com


HOT-SMOKED SALMON NIçOISE SALAD RECIPE | CHATELAINE
Arrange cut-side down and roast for 15 min. Push potatoes to side of sheet. Add green beans. Continue roasting until golden-brown, about 15 min more. …
From chatelaine.com


SALADE NIçOISE RECIPE - FOOD & WINE
Ingredient Checklist. 1/2 pound small red potatoes (about 4), or 1 large potato, quartered ; 1/4 pound green beans, halved ; 2 tablespoons red- or white-wine vinegar
From foodandwine.com


CLASSIC SALADE NICOISE - STEVEN AND CHRIS - CBC
Recipe courtesy of David Lebovitz Serves 2 1 clove garlic, peeled and halved 2 large, ripe tomatoes pinch or two of salt 1 small cucumber, peeled, seeded and sliced 2 spring onions or 1 small red ...
From cbc.ca


NIçOISE SALAD RECIPES - BBC FOOD
Salade Niçoise. by Antony Worrall Thompson. Think salad is boring? This classic French Niçoise salad is full of flavour and texture, perfect for popping in your lunchbox. Main course.
From bbc.co.uk


SALADE NIçOISE RECIPE - BBC FOOD
Method. To make the dressing or marinade whisk together the red wine vinegar, olive oil, parsley, chives, garlic, salt and pepper. Place the tuna in a shallow dish and pour over half of the ...
From bbc.co.uk


HOW TO MAKE: SALADE NIçOISE
Add the potatoes, bring back to the boil and simmer for 10 minutes, or until soft. Remove from the pan and plunge into a bowl of ice-cold water. Leave to …
From thelondoneconomic.com


SALADE NICOISE RECIPE | 2FOODTRIPPERS
Salad Preparation. Place potatoes in a pot of well-salted cold water, covering them with 2 inches of water, and place over high heat. Bring water to a boil and cook potatoes until you can easily pierce them with a paring knife (about 25-30 minutes). Bring another 3 to 4 quart pot of well-salted water to a boil.
From 2foodtrippers.com


SALAD NIçOISE RECIPE : SBS FOOD
3–4 eggs; 8 medium tomatoes, cut into 2 cm slices; sea salt; 1 garlic clove, bruised; freshly ground black pepper; 2 green capsicums, finely sliced; 2 Lebanese cucumbers, peeled if …
From sbs.com.au


HOT NIçOISE SALAD RECIPE - GWYNETH PALTROW | FOOD & WINE
Lightly squeeze the tomatoes and add to the pan. Add the olives, bell pepper, anchovies and basil, toss with 1/4 cup of the olive oil and season with salt and pepper.
From foodandwine.com


SALAD NICOISE TRENDS, DATA AND ANALYTICS | TASTEWISE
Discover top Salad nicoise trends, flavors and diets. Salad nicoise is in 0.21% of restaurant menus, $14.04 average pricing. -200.7% yearly growth & trending with raw food diet and Tuna.
From tastewise.io


ABOUT NICOISE SALAD - IFOOD.TV
The traditional Nicoise salad recipe consists of the salad being served on a flat plate or platter and rests on a bed of lettuce leaves. Ripe red tomato wedges, steamed green beans and sliced hard boiled eggs are the common ingredients found in a Nicoise salad. Boiled baby potatoes are cut into halves and served along with the salad too. The ...
From ifood.tv


NICOISE-INSPIRED SALAD - DIABETES FOOD HUB
Directions. In a large bowl, add the lettuce and 3 Tbsp of the vinaigrette and toss well to combine. Arrange on a platter or individual plates. Advertisement. Top the salad with the eggs, olives, tuna, and tomatoes. Drizzle with the remaining vinaigrette and serve.
From diabetesfoodhub.org


CLASSIC FRENCH NIçOISE SALAD RECIPE - THE SPRUCE EATS
For the Salad: 1/2 pound white potatoes (scrubbed) 1/4 pound fresh green beans (trimmed) 4 cups salad greens (either baby greens or larger greens torn into bite-sized pieces) 1 large (12-oz.) can tuna (drained) 4 hard boiled eggs (peeled and quartered) 2/3 cup brine-cured pitted black olives (e.g. Kalamata) 10 to 12 cherry tomatoes, cut in half
From thespruceeats.com


SALADE NIçOISE - STEPHANIE ALEXANDER
Ingredients. 2 eggs, preferably free-range. 1 mignonette lettuce, or 2 large handfuls soft-leafed salad selection. 200 g beans, freshly boiled. 2 ripe tomatoes, cut into wedges. 200 g …
From stephaniealexander.com.au


CLASSIC SALADE NIçOISE RECIPE - LOVEFOOD.COM
150 g good-quality tuna in olive oil (such as Ortiz) or 8 salted anchovy fillets. 1 handful black olives, pitted. 0.5 bunch of basil, leaves picked. 2 eggs, hard-boiled for 7 minutes and shelled. 1 pinch each of salt and freshly ground black pepper. 0.5 garlic clove, peeled. 2 small artichokes, outer leaves removed, dark green bits peeled ...
From lovefood.com


SALAD NICOISE - THRIFTY FOODS
Whisk first 5 ingredients in bowl to blend, and then set aside. Arrange lettuce on a large platter, or on 4 individual serving plates. Top decoratively with remaining ingredients.
From thriftyfoods.com


HOW TO MAKE THE PERFECT SALADE NIçOISE | FRENCH FOOD AND ...
Peel the cucumber in stripes, then deseed and cut into half moons. 2. Make the dressing by pounding the garlic to a paste in a pestle and …
From theguardian.com


CLASSIC FRENCH NIçOISE SALAD RECIPE - 2022 - MASTERCLASS
Like most staples of classical French cooking—lookin’ at you, ratatouille and coq au vin—salade niçoise hails from humble beginnings. Classic French Niçoise Salad Recipe - 2022 - MasterClass To submit requests for assistance, or provide feedback regarding accessibility, please contact [email protected] .
From masterclass.com


SALADE NICOISE IS PERFECT FOR A WINTER MEAL
Whisk the vinegar, lemon juice, mustard, garlic, tarragon, salt and pepper in a small bowl. Add the oil in a steady stream, whisking constantly to …
From readingeagle.com


NIçOISE SALAD RECIPE | MAGGIE BEER
1. : Boil eggs for 7 minutes in salted boiling water. *Carefully place eggs into boiling water, one at a time, and bring water back to the boil, then start the timer. Step. 2. : Steam or boil the potatoes until tender and set aside to cool a little, then cut in half and toss in a bowl with 2 tsp extra virgin olive oil and a pinch of salt and ...
From maggiebeer.com.au


WINTER SALAD TIMEOUT
Drain and cool. Halve the potatoes and place in a small bowl. Add 1 tablespoon of the vinaigrette and toss to coat. Arrange the lettuce leaves on a serving platter or in a large, shallow serving ...
From theepochtimes.com


Related Search