Mediterranean Salad Salade Nicoise Recipes

MEDITERRANEAN SALAD / SALADE NICOISE

Steps:

• Boil the potatoes for 15 minutes or until ready, peel them and cut them in quarter. Boil the green beans for 15 to 20 minutes.
• Wash, drain and separate the lettuce leaves. Cut the boiled eggs into quarters. Drain the anchovies and tuna. Quarter the tomatoes.
• Season the tomatoes and beans with french dressing.
• Season the lettuce leaves. Place them around a bowl.
• Arrange the potatoes in the bottom of the bowl.
• Decorate with the beans, tomatoes, tuna, anchovies. eggs, black olives.
• Pour in the remaining french dressing. Sprinkle with herbs.

SALADE NIçOISE

Steps:

• Potatoes: Fill a small saucepan with water. Add potatoes, thyme sprig, bay leaf, and a pinch of salt. Bring to a boil, reduce to a simmer, and cook until tender, about 15 minutes. Haricots vert: Fill a large saucepan with water and bring to a boil. When boiling, add a big pinch of salt, followed by haricots verts. Cook until tender with a slight snap, 4-9 minutes depending on size. Eggs: Fill a small saucepan with water and bring to a boil. When boiling, use a spoon to gently ease eggs into the water. Cook exactly 7½ minutes. Meanwhile, prepare two ice baths: Fill two large bowls with water and plenty of ice.
• Scallions: Trim away the very end of the root while keeping scallion intact; remove the thick outer layer. Cut away the dark green top, leaving a 3-inch length of white and light-green scallion. Make several 1-inch vertical cuts down the top to create a scallion "brush." Repeat with all the scallions and place them in an ice bath to preserve freshness. Radishes: Slice each radish lengthwise into thin slices. Set aside.
• When beans are mostly tender with a touch of firmness, use a strainer to transfer them to an ice bath to stop the cooking. Remove eggs and place them into the same ice bath. Check potatoes for doneness by piercing one with a knife; there should be no resistance. Remove potatoes and set aside; discard thyme and bay leaf. Peel eggs, slice in half lengthwise, and set aside.
• Assembly: On a serving platter, layer the Boston lettuce, followed by the baby gem. Slice potatoes in half lengthwise and distribute evenly, followed by haricots verts, scallions, whole tomatoes, radish, large chunks of tuna, and eggs. Garnish with leaves of basil and chervil.
• Pit olives (optional): Place olives on a flat surface. Press the bottom of a small bowl on the olives to loosen their pits; remove and discard the pits. Scatter the pitted olives over the salad. Next, tuck small bunches of arugula within the lettuce. Finally, finish assembling the salad by laying about 10 anchovies evenly across the top.
• Chef Boulud offers two options for dressing the salad. Lemon & Oil Dressing: Zest lemon evenly over the salad, then sprinkle with lemon juice. Drizzle with olive oil, and finish with pepper and salt. (Note: Use salt with moderation, since the tuna and anchovies are already salted.) Grand-Mère's Vinaigrette: In a bowl, add the sliced garlic and a pinch of salt. Use a fork to mash the garlic into a coarse paste. Add mustard, vinegar, and pepper; stir to combine. Add olive oil in a slow stream, whisking constantly with the fork to emulsify. Add a teaspoon of water at a time, whisking between additions, to thin vinaigrette as desired. Place vinaigrette into a serving dish and serve alongside the salad.

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.

NIçOISE SALAD RECIPE BY TASTY

Steps:

• Make the salad: Prepare an ice bath by filling a large bowl with ice and cold water. Set aside.
• Fill a small pot with water and bring to a boil over high heat. Reduce the heat to low and carefully submerge the eggs in the water. Cook for 7 minutes, then transfer to the ice bath. Let the eggs cool for 5 minutes, then peel. Slice the eggs in half lengthwise.
• Add the potatoes to a medium pot and cover with cold water. Add a large pinch of salt. Bring the water to a boil and cook until the potatoes are fork-tender, about 15 minutes. Drain the potatoes in a colander. Cut the potatoes in half.
• Fill a medium pot with water and a large pinch of salt. Once the water begins to boil, add the green beans and cook until bright green and just fork-tender, about 3 minutes. Drain the beans in a colander and rinse with cold water.
• Make the vinaigrette: In a small bowl or glass measuring cup, whisk together the garlic, mustard, salt, pepper, and vinegar. Add the olive oil and whisk until smooth.
• Lay the Boston lettuce leaves on a serving platter. Arrange the potatoes, cucumber, eggs, olives, tuna, green beans, and radishes on top.
• Drizzle the vinaigrette over the salad and serve immediately.
• Enjoy!

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.

SALADE NICOISE

Steps:

• Heat a well-seasoned grill pan over high heat.
• In a medium bowl, whisk together olive oil, lemon juice, mustard, shallot, anchovy paste, and capers. Season with salt and pepper. Set aside.
• Prepare an ice bath in a large bowl. Set aside. Place eggs in a medium saucepan and cover with several inches of cold water. Place the pan, uncovered, over high heat, stirring occasionally, until just before the water comes to a boil. Cover, turn off the heat, and cook for 12 minutes. Immediately transfer the eggs with a slotted spoon to ice bath. Let cool completely, about 5 minutes. Pat dry, one egg at a time; peel and halve. Set aside.
• Prepare an ice bath. Fill a medium saucepan with salted water and bring to a boil. Cook haricots verts until tender, 2 to 3 minutes. Immediately transfer beans, with slotted spoon, to ice bath. Drain well and pat dry. Drizzle with rice wine vinegar. Season with salt and pepper. Set aside.
• Prepare an ice bath. Place potatoes in medium-sized pot. Cover with cold salted water. Bring to a boil and reduce heat to simmer. Cook until fork-tender, about 8 minutes. Immediately transfer potatoes with slotted spoon to ice bath. Drain well and pat dry. Cut in half lengthwise. Drizzle with vermouth. Season with salt and pepper. Set aside.
• Toss lettuces with some of the anchovy-caper dressing and place on large serving platter. Toss potatoes, haricots verts, and cherry tomatoes separately with dressing and arrange over lettuce.
• Arrange tuna over salad and drizzle with dressing. Garnish salad with eggs and Nicoise olives.

SALADE NIçOISE

Steps:

• In a serving bowl, combine potatoes, haricots verts, tuna, tomatoes and olives.
• In a small bowl, whisk together the oil, vinegars and mustard. Stir in anchovies and capers and season with salt and pepper. Gently mix with salad ingredients and sprinkle chopped eggs on top. Serve.

AUTHENTIC SALADE NICOISE

Steps:

• take a plate and rub with the halfed garlic clove.
• arrange the vegetables, egg and anchovies on the plate.
• salt and pepper and sprinkle with olive oil and vinegar.
• If you serve several people,multiply the portions and you might want to just arrange the veggies etc on the plate and put oil, vinegar and salt and pepper on the table.
• According to season the purists allow fresh artichocs and.
• little white beans (since those need to be cooked, I suppose this is a concession to those who insist on beans).

SALADE NIçOISE

Steps:

• To make the dressing, mash the garlic and anchovy, if using, with a small pinch of salt on a board using the blade of a large knife, or in a pestle and mortar. Combine the paste with the mustard and vinegar, then slowly stir in the tuna oil. Set aside.
• Tip the new potatoes into a large pan of cold salted water, ensuring they're well covered. Bring to the boil, then reduce the heat to a simmer. Add the beans and cook for 5 mins, then remove with a slotted spoon and immediately plunge into a bowl of iced water to cool. Cook the potatoes for another 5 mins until tender, then drain and leave to cool. When cool enough to handle, halve or quarter them, and toss in a large bowl with 1 tbsp of the dressing. Leave to cool completely.
• Meanwhile, cook the eggs in a second pan of simmering water for 7½ mins, then transfer to a bowl of iced water to cool. Drain the beans and eggs, then peel and halve the eggs.
• Tip the lettuce quarters, cooked beans and olives into the bowl with the potatoes. Add most of the remaining dressing and gently toss. Divide the salad between two bowls, and top with the tomatoes and eggs. Flake over the tuna, then drizzle with the rest of the dressing and season.

RICE SALAD NICOISE

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Spread on a large plate and let cool, about 30 minutes.
• Combine cooled rice, chickpeas, tuna, peas, orange bell pepper, red bell pepper, green bell pepper, tomato, parsley, and garlic in a large bowl. Pour in vinaigrette dressing; toss well to mix. Cover and chill until serving.

SALADE NIçOISE

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.

SALADE NICOISE

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.