Spinach Nicoise Salad Food

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.

SPICED NIçOISE SALAD

Steps:

• Bring a medium saucepan of salted water to a boil. Add the green beans and cook until crisp-tender, 2 to 3 minutes. Remove with tongs and transfer to a large bowl of ice water to stop the cooking; reserve the pan of water. When the green beans are completely cooled, remove and pat dry with paper towels.
• Return the water to a gentle simmer. Carefully add the eggs and cook 10 minutes, then drain and rinse under cold water. Peel the hard-boiled eggs and cut into wedges.
• Meanwhile, whisk the harissa, 1 tablespoon water, the lemon zest, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Slowly whisk in the olive oil until smooth. Stir in the chickpeas and tomatoes and let marinate 10 minutes; season with salt.
• Divide the romaine among bowls. Top with the marinated chickpea mixture, green beans, tuna, eggs and olives. Drizzle with any remaining dressing from the bowl. Serve with the flatbread.

SPINACH NICOISE SALAD

Steps:

• Blanch green beans until just tender, 3-4 minutes. Remove immediately and dunk in a bowl of cold water to halt cooking and set color. Drain and set aside.
• You can arrange the salad "artfully" on 6 plates, as the author suggests, or you can combine the spinach and lettuce and add the remaining salad ingredients on top.
• Whisk dressing ingredients together and drizzle as you wish, adding more salt or pepper to taste.

SOUTHWESTERN SPINACH NICOISE SALAD

Steps:

• For the shrimp: In a small food processor , place the cilantro, 1/4 cup olive oil and garlic and process until it is combined. Mix the shrimp and cilantro mixture in a bowl until shrimp is covered. Heat a nonstick pan on medium high . When pan is hot , add butter and place shrimp in pan and cook until shrimp is pink , don't overcook or shrimp will be tough. Place on plate and let cool.
• For Potatoes: In a large skillet heat Simply Potatoes until heated through and browned, place on a plate to cool.
• For salad: In a large salad bowl or platter, layer spinach over whole platter or bowl. Starting from one side , layer the potatoes in a row, then layer the shrimp, then the black beans, the hardboiled eggs, the queso fresco, and the red onion. The ingredients should cover the whole salad in rows.
• Dressing: In a small bowl or food processor, mix the chipotle pepper, lemon juice , mustard and agave with a whisk. Slowly add the olive oil until it is combined with the ingredients and has emulsified. Season with salt and pepper. Serve with salad.

PESTO NICOISE SALAD

Steps:

• Cover potatoes and eggs with cold water in a large saucepan and heat to boiling; cook about 10 minutes until potatoes are tender.
• Drop in green beans and cook 3 to 4 minutes.
• Drain potatoes and green beans and allow to cool.
• Place eggs in cold or ice water bath to cool.
• Meanwhile in a large serving bowl, combine pesto, olive oil, vinegar, tomatoes and olives.
• Add potatoes and green beans and stir; adjust for salt and pepper, if necessary.
• Cut eggs into wedges and arrange on top; serve.

SALAD NICOISE

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.

MIXED SEAFOOD NICOISE SALAD

Steps:

• Dressing:.
• combine all ingredients in a jar with a tight fitting lid and shake until combined.
• Must be done at least 6 hours in advance.
• Let stand at room temperature.
• Salad:.
• Brush seafood with olive oil and season with salt and pepper.
• Marinate red pepper and squash in a little salad dressing.
• Quarter new potatoes and boil 15 minutes; toss in enough dressing to coat.
• Steam or boil green beans 5 minutes and toss in a little dressing.
• Grill seafood and red pepper and squash.
• Assembly:.
• On a very large platter, place the potatoes in the center, surrounded by the green beans.
• Surround this with the shredded lettuce.
• Place the grilled seafood and vegetables atop the lettuce.
• Arrange eggs, bacon, olives, cheese, and tomatoes on platter.
• Place one anchovy fillet atop each half of egg.
• Salt and pepper the entire dish and drizzle with the remaining dressing.
• Let guests serve themselves from center of table.

NICOISE SALAD

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.