Gluten Free Salade Niçoise Recipes

GLUTEN-FREE SALAD NICOISE

Gluten-Free Salad Nicoise image

This fun twist on the classic niçoise uses sweet potatoes with spinach and a citrusy dressing for a flavorful and filling main-dish salad.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 4

Number Of Ingredients 19

Ingredients

1 medium sweet potato
1/4 teaspoon vegetable oil
1/4 teaspoon salt
3 tablespoons orange juice
1 tablespoon lime juice
1 tablespoon honey
1 tablespoon Dijon mustard
1 finely chopped anchovy fillet
2 tablespoons extra-virgin olive oil
1/4 cup chopped parsley
1/4 cup chopped fresh basil leaves
1 (12-oz) sashimi-grade tuna steak (or 2 six-oz steaks)
1 teaspoon vegetable oil
1/4 teaspoon salt
1/2 lb whole green beans, stems removed
5 oz baby spinach
4 hard-cooked eggs, cut into wedges
4 plum (Roma) tomatoes, cut into wedges
12 kalamata olives

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.

Nutrition Facts : Calories 390, Carbohydrate 21 g, Cholesterol 220 mg, Fat 2, Fiber 4 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 11 g, TransFat 0 g

GLUTEN-FREE SALADE NIçOISE

Gluten-Free Salade Niçoise image

Green beans, canned tuna, ripe olives, hard-cooked eggs, tomato slices and an herbal vinaigrette top crispy greens for a flavorful salad with its origins in Nice, a French Riviera city.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 4

Number Of Ingredients 14

Ingredients

1/2 cup olive or vegetable oil
1/4 cup white wine vinegar
1/2 teaspoon salt
2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
1/4 teaspoon ground mustard
1/8 teaspoon pepper
3/4 lb fresh green beans
Salad greens
4 plum (Roma) tomatoes or 2 medium tomatoes, sliced
2 hard-cooked eggs, cut in fourths
1 can (9 oz) tuna, drained
1/2 cup pitted ripe olives
1 can (2 oz) anchovy fillets, if desired
Chopped fresh parsley, if desired

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.

Nutrition Facts : Calories 395, Carbohydrate 10 g, Cholesterol 125 mg, Fat 3 1/2, Fiber 4 g, Protein 21 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 700 mg

SALADE NIçOISE

Salade Niçoise image

Provided by Karin Korvin

Categories Salad Egg Leafy Green Olive Tomato Vegetable Quick & Easy Bastille Day Lunch Tuna Summer Healthy Bon Appétit Santa Monica California Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 6 Main-course servings

Number Of Ingredients 14

Ingredients

1 cup olive oil
1 cup chopped fresh basil or 2 tablespoons dried
1/4 cup fresh lemon juice
2 garlic cloves, chopped
1 small head green leaf lettuce, torn into bite-size pieces
4 large tomatoes, cut into wedges
1 green pepper, cut into strips
1 small cucumber, peeled sliced
6 to 8 radishes, trimmed, sliced
3 hard-boiled eggs, quartered
2 6-ounce cans solid white tuna, drained, separated into chunks
12 drained canned anchovy fillets
12 black olives (preferably brine-cured)
3 green onions, chopped

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.

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