Nicoise Salad Baguette Recipes

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

Steps:

• Gather the ingredients.
• Bring a pot of salted water to boil. Boil the potatoes for about 4 minutes.
• Remove with a slotted spoon, drain, then slice them in half. (Leave the water in the pot, though; you'll use it for blanching the green beans in a few moments.)
• Heat a skillet over medium-high heat, with a bit of olive oil until it's quite hot, then place the sliced potatoes in the pan, cut-side down.
• Sear for a minute or two until the potatoes are lightly browned, then remove them from the pan and transfer to a bowl. Toss with kosher salt and set aside.
• Bring the water back to a boil, and add the green beans. Blanch for 2 minutes.
• Remove with tongs to a bowl of ice water to shock them and keep them from cooking further. Drain and dry them with paper towels and set aside.
• Combine the oil, vinegar, mustard, garlic, and anchovies in a blender or food processor. Process until smooth. Season to taste with kosher salt and freshly ground black pepper. (The anchovies are salty, so you might not need much additional salt.)
• Place the salad greens in a bowl. Drizzle 2 tablespoons of the dressing and toss to coat. Arrange the greens on 4 serving plates or 1 large platter. Distribute the potato halves equally, with the browned sides facing up.
• Toss the green beans, olives, and tomatoes with enough additional dressing to lightly coat them, and arrange them on the salad.
• Divide the tuna and place it in the center of plates. Arrange the hard-boiled egg quarters, then garnish with the fresh parsley and serve. Note: Instead of the vinaigrette, you could serve a Niçoise salad with garlic aioli .

NICOISE SALAD BAGUETTE

Steps:

• Split the baguette open and partially hollow out the center using your hands. Spread the olive tapenade on both halves of the baguette. Slice the egg into rounds. Slice the green beans on the bias into small pieces. Place the arugula on the bottom half of the baguette, then layer the tuna, tomato, egg, green beans and parsley. Top with the top half of the baguette.
• Make up to 2 days ahead of serving.

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 SANDWICH

Steps:

• In a large pot of boiling salted water, cook green beans until bright green and tender, 3 minutes. Drain, rinse under cool water, and chop. In a medium bowl, whisk together mustard, vinegar, shallot, and olive oil. Drain tuna, then break into chunks and add to vinaigrette, along with green beans. Season to taste with salt and pepper and stir to combine. In a food processor, pulse together tomatoes, olives, and parsley. Split baguette lengthwise and scoop out most of the insides. Arrange a few lettuce leaves on bottom half; top with tuna mixture and eggs. Spread tomato-olive mixture on top half of baguette and place on sandwich. To serve, cut crosswise into 4 pieces.

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 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.

NIçOISE STUFFED BAGUETTE

Steps:

• Bring a small pan of water to the boil. Add the eggs and boil for 10 mins. Drain, then run the eggs under the cold tap to cool quickly. Carefully shell and cut the eggs into wedge-shaped quarters. Meanwhile, mix all the ingredients for the shallot vinaigrette with seasoning and stir in the oil from the tuna.
• Slice the loaf in half lengthways, but not all the way through, so it opens up like a book. Use your fingers to pull out any bread that easily comes away from the top half to hollow the loaf a little.
• On the bottom half of the loaf, drizzle over the vinaigrette. Stir the mayonnaise into the tuna and spread on top. Now layer in the tomatoes, basil, olives, eggs and anchovies.
• Tightly roll up in baking parchment and secure down the length with elastic bands or string. Press really well all the way down the loaf, then chill overnight. Cut into slices if feeding a crowd, or into 4 lengths.

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.

MAKE AHEAD TUNA SALAD NIçOISE BAGUETTE

Steps:

• Mix the fennel seeds, salt and lime zest together. Cut the tuna into thin fillets and rub the marinade all over the fillets. Cover and place in the refrigerator until required.
• Smear a large frying pan with the vegetable oil and place over a high heat until the pan is smoking. Add the tuna fillets to the hot pan one at a time, and cook briefly, until all the sides are sealed and blackened. Once this is done, place the fillets on a tray and refrigerate.
• Assemble the baguette. Layer all the filling ingredients and seared tuna slices into the baguette, seasoning with salt and freshly ground black pepper and drizzling with a little of the French dressing as you go. Replace the top and wrap the baguette tightly with plastic wrap. Chill in the refrigerator overnight with a weight on top if possible.
• Cut into thick slices and serve.

SALADE NIçOISE OR "SALAD FROM NICE" (FRANCE)

Steps:

• Scrub the potatoes and cook them in a pot of boiling water for 15 minutes or until tender. Drain and let cool.
• Trim the ends off the beans. Cook them in boiling water for 5 minutes then rinse with cold water.
• Slice the potatoes.
• Arrange lettuce leaves on the bottom of a large salad bowl.
• Put the potatoes on top of the lettuce.
• Sprinkle the tuna on top of the potatoes & lettuce.
• Sprinkle on the beans, tomatoes and anchovies.
• In a jar with a tight-fitting lid: Put olive oil, vinegar, mustard, salt & pepper. Shake well to combine.
• Drizzle over salad.
• Slice the hard-cooked eggs into quarters & arrange them and the olives on top of the salad.
• Serve & enjoy!