CLASSIC NICOISE SALAD
Provided by Food Network Kitchen
Time 55m
Yield 4 servings
Number Of Ingredients 16
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.
NORTHWEST NICOISE SALAD
Yield 4
Number Of Ingredients 20
Steps:
- In a small bowl, whisk all the dressing ingredients except the oil. Drizzle in the oil, whisking, until the dressing has slightly thickened. Set aside.
- In a medium saucepan, bring 1½ quarts (6 cups) of salted water to a boil. Add the green beans and cook until tender, 3 to 5 minutes. Use tongs or a small strainer to lift the beans from the water. Put them into a bowl and cover with cold water and ice to stop the cooking. Drain after 5 minutes.
- Cook the potatoes in the boiling water for 10 to 12 minutes, until they are fork-tender. Drain and cut the warm potatoes in half, leaving them at room temperature.
- Place the eggs in a medium saucepan and cover with cold water to an inch above the eggs. Bring to a boil, then remove the pan from the heat; cover and let the eggs sit for 12 minutes. Peel and slice them into quarters.
- Brush the salmon fillet with olive oil, and sprinkle it with salt and pepper. Heat the grill to medium high, and cook the salmon until the flesh is opaque.
- Divide the lettuce between the individual plates. Arrange the salad ingredients over the lettuce. Drizzle the herb dressing over the salad. Lay the salmon on top while it is slightly warm or at room temperature.
Nutrition Facts :
SALADE NIçOISE
This classic French salad, with its vibrant composition of fresh and cooked vegetables, unctuous oil-cured tuna, anchovies, and soft-boiled eggs, is filling enough to be a meal. Chef Boulud offers two options for dressing: a simple garnish of lemon and oil, or his grandmother's cherished vinaigrette recipe.
Provided by Daniel Boulud
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 29
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.
SALADE NIçOISE
Make salade niçoise your go-to salad for summer. With crunchy lettuce, ripe tomatoes, potatoes, tuna and soft-boiled eggs, it's full of flavour and texture
Provided by Barney Desmazery
Categories Dinner, Lunch, Supper
Time 35m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 633 calories, Fat 42 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 34 grams protein, Sodium 2.2 milligram of sodium
NORTHWEST NIçOISE
THIS IS A GREEN-FREE SALAD where vegetables take center stage. The olive dressing makes this dish stand out, with fennel adding an extra crunch. Use as little or as much tuna as you wish; we prefer it as a background note.
Yield serves 6
Number Of Ingredients 17
Steps:
- To make the dressing, using a food processor or blender, puree the piquillo peppers, chives, olives, garlic, olive oil, rice vinegar, salt, and black pepper.
- Reserve the feathery tops of the fennel and slice the bulb in half. Cut out the core, and then thinly slice the fennel. Heat a large skillet over medium-high heat. Add the olive oil and fennel and season with salt and pepper. Cook for 3 to 4 minutes, stirring occasionally, until the fennel begins to turn translucent. Remove it to a large serving bowl.
- While the fennel is cooking, slice the potatoes in half lengthwise, and then slice them again crosswise into 1/2-inch-thick half-moons.
- Wipe out the skillet with a paper towel, return it to high heat, and melt the butter in it. Add the potatoes and season with salt and pepper. Cook the potatoes for 2 minutes, or until they begin to brown. Reduce the heat to medium, flip the potatoes, and cook for an additional 10 to 15 minutes, stirring occasionally, until they are golden brown and tender. Remove the potatoes to the bowl with the fennel. Allow to cool to room temperature.
- While the vegetables cool, blanch the green beans for 2 minutes in a pot of salted boiling water and rinse with cold water to cool. Drain well. Add the green beans, cherry tomatoes, and tuna to the bowl with the fennel and potatoes. Add two-thirds of the dressing to the salad and toss.
- To serve, garnish with the olives, remaining dressing, and reserved fennel tops.
- The dressing can be made up to 3 days ahead.
SALADE NIçOISE
Provided by Toby Cecchini
Categories salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Quarter the lettuce through the root end. Rinse and pat dry with paper towels. Place each quarter on a large plate or in a shallow bowl. Drain the tuna and place in a bowl; flake into bite-size pieces with a fork and scatter over the lettuce. Next, scatter the potatoes, beans, pepper, artichoke hearts and tomatoes. Arrange an egg half to the side of each plate. Sprinkle the dish with the anchovies, olives and capers.
- Mix the vinegar, mustard and garlic in a bowl. Whisk in the oil until thickened. Season with the salt, pepper and herbs. Drizzle over salads. Serve.
Nutrition Facts : @context http, Calories 808, UnsaturatedFat 41 grams, Carbohydrate 45 grams, Fat 56 grams, Fiber 9 grams, Protein 36 grams, SaturatedFat 8 grams, Sodium 1306 milligrams, Sugar 6 grams, TransFat 0 grams
SALADE NICOISE
This delicious and filling Nicoise salad will bring tastes of the Mediterranean right to your dinner plate.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 18
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.
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