Italian Inn Classic Salad Nicoise Recipes

SALAD NICOISE

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

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

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.

NICOISE SALAD ITALIAN STYLE

Steps:

• Bring a small saucepan of lightly salted water to a boil and add the beans and cook for 10-12 minutes.
• Drain the beans and plunge immediately into icy cold water until totally cool. Refrigerate.
• Put the anchovies in a bowl and then pour the milk over them and set aside for 10 minutes.
• Drain the anchovies and put all of the salad ingredients into a bowl and mix together.
• For dressing: beat the ingredients together until mixed and refrigerate until right before serving.
• Enjoy!

ITALIAN INN CLASSIC SALAD NICOISE

Steps:

• In a bowl, whisk vinegar, mustard, and garlic until well blended, add olive oil salt and pepper to taste, add minced herbs and whisk until dressing has emulsified.
• Peel potatoes, cut into quarters, boil in salted water about 15 minutes or until just tender. Drain potatoes, transfer.
• to a bowl and toss with about a quarter of the dressing.
• Drop the beans into boiling water.
• for 5 minutes, drain, transfer to a bowl and toss with about 2 T of the dressing. Separate,rinse and dry the lettuce leaves, place in a bowl and toss lightly with 2 T of the dressing.
• Line the edges of a large oval platter with the lettuce leaves and arrange two mounds of.
• tuna in the center. Arrange mounds of potatoes and beans around the tuna, then begin to arrange the tomatoes, eggs, scallions, and olives in an attractive colorful pattern around the.
• platter. Lay the anchovies over the top, sprinkle on the basil leaves, and pour the remaining dressing over all the ingredients. Serves 6.