CLASSIC NICOISE SALAD
Provided by Food Network Kitchen
Time 55m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.
- Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
- Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.
- Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
- Toss the tomatoes ian a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-cooked eggs.
- Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-cooked eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives.
SALADE NIçOISE
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
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.
SALADE NICOISE
Provided by Melissa d'Arabian : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- On a large platter, place the romaine lettuce and top decoratively with the rest of the ingredients. Season with salt and pepper, to taste. Drizzle with Lemon-Olive Vinaigrette and serve.
- In a small bowl, whisk together the mustard, lemon juice, and vinegar. Drizzle in the olive oil and whisk to create an emulsion. Add the thyme, olives, and salt and pepper, to taste. Let sit at least 10 minutes to marry the flavors.
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
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 Geoffrey Zakarian
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring two medium saucepans of salted water to a boil.
- Gently lower the eggs into the boiling water of one saucepan and simmer gently, uncovered, for 10 minutes. Remove the eggs to a bowl of ice water. Once cool, peel and quarter the eggs.
- Add the haricots verts to the second saucepan and blanch until just tender, about 3 minutes. Cool under running water, drain, and pat dry.
- In a medium bowl, whisk together the vinegar and mustard. Season with salt and pepper. Whisk in the oil in a slow, steady stream to make a smooth, emulsified vinaigrette.
- Slice the warm potatoes and then toss in a medium bowl with a few tablespoons of the dressing. Season with salt and pepper.
- Line a serving platter with the lettuce. Mound the potatoes on the lettuce. Toss the haricots verts with a few tablespoons of dressing, season with salt and pepper, and mound next to the potatoes. Repeat with the tomatoes and tuna, dressing separately and placing on the lettuce. Add the egg quarters, but don't toss with the dressing. Arrange the anchovies between the mounds of ingredients and scatter the olives. Drizzle a little more of the dressing over everything and serve family style, with any extra dressing on the side.
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.
AUTHENTIC SALADE NICOISE
This is the recipe that is considered authentique by Capelina d'or and sian d'aqui, 2 associations that promote authentique Nice cooking. To all of those who consider beans and cooked potatoes a basic of this salad, I have to tell you that this is an invention of the famous chef Auguste Escoffier. A traditional salade nicoise does not contain cooked foods appart from hard boiled eggs. Originally it was a plain tomato salad with anchovies and onions and developped from there.
Provided by spatchcock
Categories Vegetable
Time 10m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- take a plate and rub with the halfed garlic clove.
- arrange the vegetables, egg and anchovies on the plate.
- salt and pepper and sprinkle with olive oil and vinegar.
- If you serve several people,multiply the portions and you might want to just arrange the veggies etc on the plate and put oil, vinegar and salt and pepper on the table.
- According to season the purists allow fresh artichocs and.
- little white beans (since those need to be cooked, I suppose this is a concession to those who insist on beans).
Nutrition Facts : Calories 151.9, Fat 6.9, SaturatedFat 2, Cholesterol 222.2, Sodium 548.3, Carbohydrate 11.4, Fiber 3.6, Sugar 6.6, Protein 12
SALADE NIçOISE
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
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 NICOISE
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
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
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
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.
SALADE NIçOISE OR "SALAD FROM NICE" (FRANCE)
A delicious tuna salad from the South of France. It's highlights are fresh local ingredients, such as tomatoes, anchovies and black olives. Great served with fresh french bread on the side or as a filling for a crusty baguette. This is a fine basic recipe but feel free to spice it up with some fresh herbs as well.
Provided by Tinkerbell
Categories Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Scrub the potatoes and cook them in a pot of boiling water for 15 minutes or until tender. Drain and let cool.
- Trim the ends off the beans. Cook them in boiling water for 5 minutes then rinse with cold water.
- Slice the potatoes.
- Arrange lettuce leaves on the bottom of a large salad bowl.
- Put the potatoes on top of the lettuce.
- Sprinkle the tuna on top of the potatoes & lettuce.
- Sprinkle on the beans, tomatoes and anchovies.
- In a jar with a tight-fitting lid: Put olive oil, vinegar, mustard, salt & pepper. Shake well to combine.
- Drizzle over salad.
- Slice the hard-cooked eggs into quarters & arrange them and the olives on top of the salad.
- Serve & enjoy!
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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.
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