Gluten Free Salad Nicoise Recipes

GLUTEN-FREE SALADE NIçOISE

Steps:

• In tightly covered container, shake all vinaigrette ingredients until well blended. Refrigerate until serving time.
• In medium saucepan, place beans in 1 inch water (salted if desired). Heat to boiling; reduce heat. Boil uncovered 5 minutes. Cover and boil about 5 minutes longer or until crisp-tender; drain. Refrigerate beans about 1 hour or until cold.
• Line 4 plates with salad greens. Arrange beans, tomatoes and eggs around edges of plates. Mound tuna in center. Garnish with olives, anchovies and parsley. Serve with vinaigrette.

GLUTEN-FREE SALAD NICOISE

Steps:

• Heat oven to 400°F.
• Prick sweet potato all over with fork. Rub with 1/4 teaspoon oil and 1/4 teaspoon salt. Place on ungreased small pan. Bake 45 to 60 minutes or until tender when pierced with knife. Cool slightly; cut in half lengthwise, then cut each half into 8 wedges.
• In large bowl, beat first 5 Vinaigrette ingredients with whisk; slowly beat in olive oil, then parsley and basil. Refrigerate until ready to use.
• Place 10-inch skillet over medium-high heat 2 to 3 minutes or until very hot. Rub tuna with 1 teaspoon oil and 1/4 teaspoon salt; quickly cook on one side 3 to 4 minutes or until brown. Turn and quickly brown other side 2 to 3 minutes; transfer to cutting board, and cover with foil. Allow to rest 4 minutes; then cut diagonally into 12 slices.
• Heat 4-quart saucepan filled two-thirds with water to boiling over medium-high heat. Prepare an ice bath (mixture of ice and water in large bowl). Cook green beans in boiling water 2 to 3 minutes or until bright green, then drain and transfer to ice bath 2 minutes. Drain thoroughly; set aside.
• Beat vinaigrette again with whisk; toss spinach in vinaigrette. Divide spinach among 4 plates; divide remaining ingredients among plates on top of spinach. Serve immediately.

CHICKPEA SALAD NIçOISE

Steps:

• Make the dressing. Add all ingredients to a small bowl and whisk together until well-blended. (You can also add the ingredients to a mason jar, screw on the lid tightly, and shake to mix.) Taste and add additional salt if desired. Set aside.
• Place the chickpeas in a medium bowl and drizzle with 2 tablespoons of the dressing. Stir to combine. Set aside.
• Set a large pot of water over high heat and bring to a boil. Add a couple of pinches of salt and add the green beans. Scoop the beans out with a slotted spoon and plunge into a bowl of ice water to stop the cooking. Drain and set aside. Add baby potatoes to the pot of boiling water and cook for 5-6 minutes, until fork tender. Drain potatoes and place in a medium bowl. Drizzle about 2 tablespoons of the vinaigrette over the potatoes and toss gently to distribute. Set aside.
• Lay the lettuce in an even layer on a large platter. Top with chickpeas, green beans, potatoes, eggs, tomatoes, and olives. I like to add the ingredients in sections because I like the presentation. Drizzle with about half of the remaining vinaigrette. Serve immediately with the rest of the vinaigrette alongside so that individuals can add more dressing to their servings if they like.