Nicoise Salad With Sardines Sun Dried Tomato Dressing Recipes

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CLASSIC NICOISE SALAD



Classic Nicoise Salad image

Provided by Food Network Kitchen

Time 55m

Yield 4 servings

Number Of Ingredients 16

1 pound red-skinned potatoes, sliced 1/3 inch thick
Kosher salt
2 tablespoons dry white wine
10 ounces haricots verts or thin green beans, trimmed
4 large eggs
1/4 cup white wine vinegar
1/2 shallot, minced (about 2 tablespoons)
2 tablespoons dijon mustard
1 tablespoon chopped fresh thyme
Freshly ground pepper
3/4 cup extra-virgin olive oil
8 cherry tomatoes or small cocktail tomatoes, halved or quartered
1 head Boston lettuce, leaves separated
6 radishes, trimmed and quartered
2 5 1/2-ounce cans Italian or Spanish tuna packed in olive oil, drained
1/2 cup nicoise olives

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 WITH SUN-DRIED TOMATO VINAIGRETTE



Niçoise Salad with Sun-Dried Tomato Vinaigrette image

When I lived near Nice in the sunny south of France, I discovered that everyone there has a version of this summer salad. By tasting ones made by everyone from legendary chefs to humble housewives, I came up with my own. My sun-dried tomato vinaigrette makes this version distinctive. The perfumed sweetness of elderflower cordial highlights the concentrated sweetness of the tomatoes. Be sure to use the best sushi-grade bluefin or yellowfin tuna you can find.

Yield Serves 4

Number Of Ingredients 14

4 large eggs
1 ounce dry-packed sun-dried tomatoes, finely chopped (1/2 cup)
1 teaspoon grated fresh lemon zest
3 tablespoons elderflower cordial (see Pantry, page 252) or Simple Syrup (page 20)
3 tablespoons extra-virgin olive oil, plus more for cooking
2 1/2 tablespoons fresh lemon juice
2 tablespoons champagne vinegar
Kosher salt and freshly ground black pepper
4 ounces fingerling potatoes
2 ounces haricots verts
1 pound tuna steak, 1 1/4 inches thick
8 ounces mixed greens (about 5 1/2 cups)
2 ounces black olives, preferably Gaeta, pitted and quartered (1/3 cup)
4 ounces cherry tomatoes, quartered

Steps:

  • Bring a small saucepan of water to a boil. Add the eggs and cook for 6 minutes. Drain and run under cold water until cool enough to handle. Peel and cut each in half.
  • Put the sun-dried tomatoes in a bowl and pour 1/2 cup hot water over them. Let stand for 15 minutes. Drain well and return to the bowl. Stir in the lemon zest, elderflower cordial, oil, lemon juice, and vinegar. Season to taste with salt and let stand.
  • Put the potatoes in a medium pot and add enough water to cover by 2 inches. Bring to a boil, season with salt, then reduce the heat to maintain a steady simmer. Cook until a knife pierces through the potatoes easily, about 20 minutes. Drain well. When cool enough to handle, peel and cut into 1/4-inch-thick rounds.
  • Bring a medium pot of water to a boil and generously season with salt. Fill a large bowl with ice and water. Add the haricots verts to the boiling water and cook until crisp-tender, about 5 minutes. Use a slotted spoon to transfer to the ice water bath. Once cool, drain well.
  • Cut the tuna into 4 even strips. Heat a large skillet over high heat. When hot, add just enough oil to film the bottom. Season the tuna with salt and pepper on all sides, then add to the hot oil. Cook until seared on all sides, about 1 minute per side. The center should be rare. Cut each piece crosswise into 1/2-inch-thick slices.
  • Combine the greens, potatoes, beans, olives, tomatoes, and almost all of the dressing in a large bowl. Gently toss until everything is evenly coated. Transfer to a serving platter and top with the tuna and eggs. Drizzle with the remaining dressing.

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Top Asked Questions

How to make tuna salad Nicoise?
Use a fork to gently flake the tuna. Toss greens with a little of the dressing for Salad Nicoise until lightly coated. Arrange the beans, potatoes, tuna, eggs, tomatoes, and olives over the greens in a pretty layout. Adding the remaining dressing, if desired. The salad nicoise dressing can be made up to three days in advance.
What is Salade Nicoise?
Learn how to make a dressing for salad nicoise that comes together easily and tastes amazing. Salade Nicoise is a classic French salad that originates from the city of Nice. It usually has tuna (or anchovy fillets), eggs, haricots verts (green beans), potatoes, olives, and tomatoes, all tossed together in a large bowl with olive oil.
Do you have to skin Tomatoes for niçoise salad?
As Escudier's recipe suggests, tomatoes should be a major part of every niçoise – and they have to be really ripe. I'm tempted to regard skinning them, as Rowley and Delia suggest, as an unnecessary cheffy faff for such a rustic salad, until I realise that without their skins they absorb even more of the dressing.
What is Nicoise dressing made of?
Salad Nicoise Dressing is a classic French herb vinaigrette that pairs with a salad of tuna, new potatoes, ripe tomatoes, green beans, black olives, and eggs. The dressing is so versatile and delicious—you’ll want to eat it with everything! Looking for a simple and delicious salad nicoise dressing? This recipe delivers!

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