Niçoise Salad With Sun Dried Tomato Vinaigrette Recipes

NICOISE SALAD WITH SARDINES & SUN-DRIED TOMATO DRESSING

Steps:

• Preheat oven to 200°C (395°F). Toss diced sweet potato in oil and a few pinches of sea salt. Spread on an oven tray (I put them on parchment baking paper) and roast for 20 minutes.
• Bring a saucepan of water to the boil. Add the egg and the beans. Cook the beans for 2-3 minutes, remove and rinse. Cook the egg for another 5 minutes, then rinse under cold water.
• Arrange salad leaves on a plate and top with roasted sweet potato, beans, halved egg, olives, red onion and cherry tomatoes. Drizzle with 2 tablespoons of salad dressing and top with sardines.
• Place all ingredients in a blender or a food processor. Process until pureed and well combined. Alternatively, finely dice garlic and sun-dried tomatoes and whisk the other ingredients in a bowl. Store in a clean, air-tight glass jar in the fridge for up to 10 days.

TOMATOES NIçOISE

Steps:

• Make the vinaigrette: Put the shallot in a small bowl. Add garlic, salt and pepper and cover with red wine vinegar. Macerate 10 minutes, then whisk in olive oil, chopped anchovy and chopped olives.
• Cut each tomato crosswise into 2 thick slices. Place slices on a platter in one layer and season with salt and pepper. Season cherry tomatoes with salt and dress with vinaigrette. Spoon cherry tomatoes and vinaigrette evenly over tomato slices.
• Top each tomato slice with half an anchovy filet, then sprinkle with capers. Garnish with basil leaves and whole olives. Serve at cool room temperature.

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.

NICOISE VINAIGRETTE

Steps:

• Combine all ingredients except oil in a blender; finely chop. With blender running, slowly add oil until completely incorporated.

SALADE NIçOISE WITH YOGURT VINAIGRETTE

Steps:

• Using a fork or a small whisk, mix together the vinegar and lemon juice with the garlic, salt, pepper and Dijon mustard. Whisk in the olive oil and yogurt.
• Steam the potatoes above 1 inch simmering water for 10 to 15 minutes, until tender. Transfer to a large salad bowl and season with salt and pepper. Add the tuna and toss with 1/4 cup of the dressing while the potatoes are hot.
• Bring a pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, add a generous amount of salt and add the green beans. Cook 4 to 5 minutes, until just tender. Transfer to the ice water, then drain. Dry on paper towels. Add to the salad bowl, along with the red or green pepper, cucumber, hard-boiled eggs, lettuce and herbs. Garnish with the tomatoes, anchovies and olives, and serve.

SALADE NICOISE WITH VINAIGRETTE DRESSING

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.

ROUND 2 RECIPE - NICOISE SALAD WITH LEMON GARLIC VINAIGRETTE

Steps:

• In a small bowl, whisk together the lemon juice, zest, garlic, oil, and parsley and season with salt and pepper. Set aside.
• Put the snow peas in boiling water for 2 minutes, and then shock them in cold water to stop them from overcooking.
• In a large bowl, put the lettuce, onions, and snow peas and toss with the vinaigrette. Top with the almonds, capers, tuna, and sliced eggs. Serve immediately.

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!

SUN-DRIED TOMATO VINAIGRETTE

Steps:

• Place all ingredients in blender and mix until well blended.

NIçOISE SALAD WITH SUN-DRIED TOMATO VINAIGRETTE

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.