SALMON NIçOISE
Provided by Claire Saffitz
Categories Bean Kid-Friendly Dinner Salmon Healthy Low Cholesterol Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield 6 Servings
Number Of Ingredients 15
Steps:
- Place potatoes in a medium saucepan and add cold water to cover by 1". Bring to a boil, season with salt, and cook until fork-tender, 15-20 minutes. Transfer potatoes to a plate with a slotted spoon.
- Return water to a boil and cook haricots verts in same saucepan until crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water. Chill until cold, about 3 minutes. Transfer to paper towels and pat dry.
- Return water in pot to a boil and cook eggs 8 minutes. Transfer eggs to bowl of ice water and chill until cold, about 5 minutes. Peel; set aside.
- Meanwhile, heat 2 tablespoons oil in a small saucepan over medium-high. Add capers and cook, swirling pan occasionally, until capers burst and are crisp, about 5 minutes. Transfer capers with a slotted spoon to paper towels to drain. Let oil cool; set aside.
- Preheat oven to 425°. Rub salmon all over with reserved caper oil and place on a rimmed baking sheet; season with salt and pepper. Roast until medium-rare (fish will be slightly translucent in the center), 10-12 minutes. Let cool.
- Meanwhile, mash anchovies, mustard, and sugar in a large bowl to form a coarse paste. Remove peel and white pith from lemon. Working over bowl, cut between membranes of lemon to release segments. Squeeze remaining juice from membranes into bowl; discard membranes. Whisk in shallot, then slowly whisk in remaining 1/4 cup oil. Season vinaigrette with salt and pepper.
- Using a fork, break salmon into large flakes; discard skin. Halve reserved potatoes and eggs crosswise.
- Arrange frisée on a platter; season with salt and pepper. Drizzle with half of dressing. Top in separate piles with potatoes, haricots verts, hard-boiled eggs, olives, and salmon. Drizzle salad with remaining dressing and top with fried capers.
HEALTHY SALAD NIçOISE
French bistro classic, the tuna Niçoise, becomes healthier with extra lettuce and veg and low fat dressing
Provided by Good Food team
Categories Lunch, Main course
Time 25m
Number Of Ingredients 8
Steps:
- Bring a large pan of water to the boil. Add the potatoes and the eggs, and cook for 7 mins. Scoop the eggs out of the pan, tip in the green beans and cook for a further 4 mins. Drain the potatoes, beans and eggs in a colander under cold running water until cool. Leave to dry.
- Peel the eggs and cut into quarters. Arrange the lettuce leaves in 2 shallow bowls. Scatter over the beans, potatoes, tomatoes and egg quarters. Pat the anchovies with kitchen paper to absorb the excess oil and place on top.
- Flake the tuna into chunks and scatter over the salad. Mix the mayonnaise and 1 tbsp cold water in a bowl until smooth. Drizzle over the salad and serve.
Nutrition Facts : Calories 351 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 2.1 milligram of sodium
NIçOISE TOAST
Fried bread is our contribution to the classic Niçoise. And this recipe is the moment to splurge on the best-quality tuna (we love Ortiz brand) you can afford-it makes all the difference in a simple preparation like this. The meaty, sustainably caught Spanish tuna packed in buttery olive oil is worth the splurge.
Provided by Molly Baz
Categories Bon Appétit Bread Sandwich Tuna Tomato Egg Olive Lunch
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring a medium saucepan of water to a boil. Gently lower eggs into pot with a slotted spoon and cook 8 minutes. Transfer to a bowl of ice water and let cool. Peel eggs; set aside.
- Toss lemon juice, tomatoes, shallot, sugar, and a pinch of kosher salt in a medium bowl.
- Whisk mayonnaise, garlic, vinegar, and paprika in a small bowl; season with kosher salt.
- Heat 2 Tbsp. oil in a large skillet over medium until shimmering. Add 2 slices of bread and cook, adjusting heat as needed, until bottoms are deeply browned, about 3 minutes. Transfer to a platter and sprinkle fried side with kosher salt. Repeat with another 2 Tbsp. oil and remaining slices of bread.
- Spread mayonnaise over toasted side of bread. Top with tuna and tomato mixture; spoon some of the juices over. Tear each egg into 3 or 4 pieces and arrange on top; season with sea salt and pepper. Scatter herbs and olives over; drizzle with oil.
- Do Ahead
- Paprika mayonnaise can be made 2 days ahead. Cover and chill.
NIFTY NIçOISE
A fresh and easy timeless salad classic
Provided by Good Food team
Categories Lunch, Main course, Supper
Time 45m
Number Of Ingredients 8
Steps:
- Cut any large potatoes in half so they're all a similar size and put them in the top of your steamer. Sprinkle with salt, cover and steam for 18 minutes. String the beans and slice them on the diagonal.
- Drain the oil from the tuna into a bowl and whisk in the vinaigrette and mayo with salt and pepper to taste to make a creamy dressing.
- Lift the top off the steamer and lower the eggs into the water beneath, making sure they are covered. Scatter the beans over the potatoes, return to the pan, cover and steam for 8 minutes more.
- Lift off the potatoes and beans, then lift out the eggs and plunge them into cold water. Tip the potatoes and beans into the dressing and stir to coat. Shell and halve the eggs. Coarsely shred the lettuce into a large salad bowl, then tip the potatoes and beans on top, keeping back a couple of spoonfuls of dressing. Flake the tuna over the top, dot with the eggs and olives and drizzle over the reserved dressing.
Nutrition Facts : Calories 520 calories, Fat 37 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 23 grams carbohydrates, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 0.98 milligram of sodium
EASY NOODLES NIçOISE
In just 15 minutes, you can arrange a handful of ingredients into lovely salads that bring a bit of French flair to mealtime!
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Fill 5-quart Dutch oven two-thirds full of water; heat to boiling. Add beans; boil 1 minute. Add vermicelli; boil 6 minutes. Drain. Rinse with cold water to cool; drain and return to Dutch oven. Add 1/2 cup of the dressing; toss to coat.
- Divide vermicelli mixture evenly among 4 serving plates. Mound one-fourth of the tuna in center of each plate; surround with olives, eggs and radishes. Drizzle remaining 1/4 cup dressing over salads.
Nutrition Facts : Calories 670, Carbohydrate 56 g, Cholesterol 250 mg, Fat 4 1/2, Fiber 5 g, Protein 34 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 3 g, TransFat 0 g
SALADE NICOISE WITH VINAIGRETTE DRESSING
Make and share this Salade Nicoise With Vinaigrette Dressing recipe from Food.com.
Provided by mommyoffour
Categories Salad Dressings
Time 25m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Mix dressing together by mixing all ingredients in jar.
- Shake again, just before serving.
- Mix potatoes and mayonnaise to coat thoroughly.
- Toss tomatoes lightly in a small amount of vinaigrette.
- In a separate bowl, toss green beans in a small amount of vinaigrette, let marinate while preparing the rest of the salad.
- When ready to serve, toss lettuce lightly in a small amount of vinaigrette until leaves are barely coated.
- Place around the edge and bottom on the bowl, using all the leaves.
- Place tuna in the center of the bowl.
- Arrange tomatoes, green beans, potatoes around the outside in an interesting pattern.
- Decorate with olives, onion slices, green pepper rounds, celery and eggs.
- Garnish with herbs and anchovies.
- Serve immediately with additional vinaigrette dressing.
Nutrition Facts : Calories 416.8, Fat 27.9, SaturatedFat 4.5, Cholesterol 96.9, Sodium 520.8, Carbohydrate 29.3, Fiber 5.7, Sugar 4.8, Protein 14.5
ROASTED COD NICOISE
Cod roasts alongside green beans and new potatoes in this weeknight-friendly sheet pan dinner. Keeps up to 2 days when chilled in an airtight container. This recipe, which appeared in Allrecipes magazine's Dec/Jan 2020 issue, comes from Ellie's new cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet."
Provided by Ellie Krieger
Categories World Cuisine Recipes European French
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line an extra-large rimmed baking sheet with parchment paper. Coat parchment with cooking spray.
- Toss potatoes in a bowl with 1 1/2 tablespoon oil and 1/4 teaspoon salt. Transfer to the prepared baking sheet and roast for 20 minutes.
- Toss green beans in bowl with remaining 1/2 tablespoon oil, mustard, remaining 1/8 teaspoon salt, and pepper. Push potatoes to one side of the baking sheet. Lay beans and fish separately on the other side. Spread 3/4 tablespoon tapenade on each fillet.
- Bake until cod is no longer translucent and flakes easily with a fork, 12 to 15 minutes. If vegetables need more time, transfer cod to a plate and cover with foil to keep warm. Roast vegetables 5 to 10 minutes more.
- Serve with lemon wedges, tomatoes, and parsley.
Nutrition Facts : Calories 407.1 calories, Carbohydrate 52.5 g, Cholesterol 62.8 mg, Fat 10.6 g, Fiber 14.1 g, Protein 37.1 g, SaturatedFat 1.4 g, Sodium 685.7 mg, Sugar 1.3 g
SALADE NICOISE
Provided by Molly O'Neill
Categories weekday, salads and dressings, side dish
Time 1h15m
Yield Four servings
Number Of Ingredients 17
Steps:
- Steam the potatoes until tender, about 30 minutes. Cool. In a bowl, whisk together the mustard, lemon juice and shallots. Whisking constantly, add the olive oil in a slow, steady stream. Season with the 3/4 teaspoon of salt and the pepper. Set aside.
- Blanch the green beans in salted boiling water until crisp-tender, about 8 minutes. Drain and run under cold water. Drain. Place in a bowl and toss with 2 tablespoons of the dressing and salt and pepper to taste.
- Thinly slice the potatoes and put in a bowl. Add the scallions and thyme. Toss with 2 tablespoons of dressing, 1/2 teaspoon of salt and pepper. Place the tuna in a bowl and toss with 2 tablespoons of dressing, parsley and salt and pepper to taste.
- Toss the tomatoes with 4 teaspoons of dressing and salt and pepper. Toss lettuce with 1 tablespoon dressing and salt and pepper.
- Divide the lettuce among 4 large plates, mounding it in the center. Surround with mounds of the potato salad, tomatoes, tuna salad, green beans and egg. Coil 2 anchovies over the eggs on each plate. Scatter the olives over the tomatoes and the eggs. Serve immediately.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 31 grams, Carbohydrate 38 grams, Fat 40 grams, Fiber 9 grams, Protein 30 grams, SaturatedFat 6 grams, Sodium 1373 milligrams, Sugar 10 grams, TransFat 0 grams
SALADE NICOISE
Provided by Marian Burros
Categories dinner, lunch, salads and dressings, appetizer, main course
Time 40m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Scrub but do not peel potatoes; cook with eggs in pot large enough to hold potatoes, eggs and green beans.
- Turn on broiler if using.
- Trim green beans. Add them after the potatoes and eggs have cooked about 12 minutes.
- Prepare stovetop grill, if using. Grill or broil tuna, following Canadian rule: measure fish at thickest part, and cook 8 to 10 minutes per inch, turning once.
- Finely chop onion.
- Wash, dry and cut basil leaves into thin strips; pit olives.
- Wash, trim and cut tomato into wedges.
- In small bowl whisk lemon juice, olive oil, mustard and anchovy paste. Stir in capers, onion, basil and olives.
- When green beans are cooked, drain and cut in half crosswise. When potatoes are cooked, drain and quarter or halve. When eggs are cooked, drain and run under cold water; shell and discard one yolk. Cut remaining whole egg and white in quarters.
- When tuna is ready, cut into bite-size pieces.
- Arrange tuna, potatoes, green beans, eggs and tomatoes on lettuce leaves on a platter; spoon with dressing. Season with salt and pepper.
Nutrition Facts : @context http, Calories 467, UnsaturatedFat 10 grams, Carbohydrate 48 grams, Fat 14 grams, Fiber 10 grams, Protein 41 grams, SaturatedFat 3 grams, Sodium 523 milligrams, Sugar 10 grams, TransFat 0 grams
PASTA NICOISE
Whipping up this sensational pasta dinner is as easy as boiling water. Eggs, pasta, and an array of bright produce cook in a single pot for a meal that's sure to be a new summer classic.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 50m
Number Of Ingredients 9
Steps:
- In a large pot, bring eggs and 6 quarts water to a boil. Reduce heat and simmer 6 minutes. With a slotted spoon, remove eggs and run under cold water. Peel eggs when cool enough to handle.
- Salt water and return to a boil over high. Add pasta and potatoes and cook 3 minutes less than package instructions, then add green beans and cook until crisp-tender, 3 minutes. Reserve 1/2 cup pasta water; drain. Return to pot and add tuna, 1/3 cup reserved oil, tomatoes, olives, and vinegar. If necessary, add enough pasta water to create a light sauce that coats pasta. Season with salt and pepper. Slice eggs and scatter over pasta.
Nutrition Facts : Calories 517 g, Fat 13 g, Fiber 5 g, Protein 33 g, SaturatedFat 2 g
MAYONNAISE NICOISE
This is a recipie from The Silver Palate Cookbook that is fantastic on cold asparagus. Try it as a dip with your favorite raw vegetables or as a salad dressing.The anchovy paste & capers are great together! 15 min. prep time includes cleaning food processor!
Provided by Dadcooks
Categories Salad Dressings
Time 15m
Yield 1 1/8 cup, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together in food processor until smooth.
- Stir in additional capers to taste.
Nutrition Facts : Calories 246.6, Fat 20.2, SaturatedFat 3, Cholesterol 20.4, Sodium 732.3, Carbohydrate 15.2, Fiber 0.3, Sugar 4.3, Protein 2.5
More about "mayonnaise nicoise recipes"
BASIC HOMEMADE MAYONNAISE RECIPE - THE SPRUCE EATS
From thespruceeats.com
39 MAYONNAISE RECIPES THAT HELP YOU USE UP THE JAR
From tasteofhome.com
SALAD NICOISE RECIPE | EASY SUMMER SALADS | NICOISE …
From cookingnook.com
NICOISE DEVILED EGGS WITH TUNA - UMAMI GIRL
From umamigirl.com
CLASSIC FRENCH NIçOISE SALAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
NIçOISE MAYONNAISE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
THE BEST NIçOISE SALAD I'VE EVER MADE - LEMON STRIPES
From lemonstripes.com
SALAD NICOISE WITH CREAMY VINAIGRETTE DRESSING
From dantoombs.com
SALADE NICOISE WITH HOMEMADE DRESSING - LOVE FRENCH FOOD
From lovefrenchfood.com
NICOISE RECIPES | MYRECIPES
From myrecipes.com
VENTRESCA NICOISE WITH ASPARAGUS & ANCHOVY MAYONNAISE
From msc.org
25 TOP-RATED RECIPES MADE DELECTABLE WITH MAYONNAISE
From allrecipes.com
SALADE NICOISE RECIPE - BLUE PLATE MAYONNAISE
From blueplatemayo.com
GRILLED SALMON WITH MAYONNAISE NICOISE – DUKE'S MAYO
From dukesmayo.com
MAYONNAISE NICOISE RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
MAYONNAISE NIçOISE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
HOW TO MAKE THE PERFECT SALADE NIçOISE
From theguardian.com
THE REAL SALADE NIçOISE RECIPE - FRENCHTODAY
From frenchtoday.com
10 BEST NICOISE POTATOES RECIPES | YUMMLY
From yummly.com
SALAD NIçOISE: THE TRADITIONAL FRENCH RECIPE TO ARGUE OVER
From snippetsofparis.com
TUNA NIçOISE SANDWICHES WITH OLIVE MAYONNAISE RECIPE | MYRECIPES
From myrecipes.com
NICOISE POTATO SALAD RECIPE - BLUE PLATE MAYONNAISE
From blueplatemayo.com
SALADE NIçOISE – THE FRENCH CLASSIC - TASTE FRANCE MAGAZINE
From tastefrance.com
NIçOISE SALAD (THE BEST) | RICARDO
From ricardocuisine.com
EASY NICOISE TUNA SALAD WITH VINAIGRETTE| THE MEDITERRANEAN DISH
From themediterraneandish.com
SALAD NICOISE DRESSING (FRESH HERB VINAIGRETTE) - MEANINGFUL EATS
From meaningfuleats.com
SALAD NIçOISE RECIPE
From telegraph.co.uk
TONNATO NIçOISE SALAD | RICARDO
From ricardocuisine.com
SIMPLE NICOISE TOAST RECIPE - MASHED
From mashed.com
BEST PIZZA NIçOISE - HOW TO MAKE PIZZA NIçOISE - DELISH
From delish.com
MAYONNAISE NICOISE - GLUTEN FREE RECIPES
From fooddiez.com
NIçOISE TOAST RECIPE | BON APPéTIT
From bonappetit.com
RECIPE: MAYONNAISE NIçOISE | THE SEATTLE TIMES
From seattletimes.com
NICOISE SALAD (FRENCH SALAD WITH TUNA) | RECIPETIN EATS
From recipetineats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love