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.
SALAD NICOISE
This French-inspired salad makes a delightful summer dish. You can dress it up with other garden vegetables like corn, blanched broccoli, cauliflower and asparagus!
Provided by Bob Cody
Categories Salad Seafood Salad Recipes
Time 2h45m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 287.2 calories, Carbohydrate 34.7 g, Cholesterol 171.8 mg, Fat 8.7 g, Fiber 4.4 g, Protein 17.5 g, SaturatedFat 1.9 g, Sodium 1305.9 mg, Sugar 17.2 g
PASTA NIçOISE
Provided by Nigella Lawson
Categories lunch, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place a large pot of water for pasta over high heat. Place a small saucepan of water over high heat. When small pan comes to a boil, add garlic and boil for 5 minutes. Cool, then peel. Place a large skillet over medium heat, warm the 3 tablespoons olive oil, and sauté garlic until golden and caramelized. Drain on paper towels, reserving oil in skillet; set skillet aside.
- When large pot of water comes to a boil, lightly salt it and add rigatoni; cook to taste, 12 to 15 minutes. While pasta cooks, place the skillet over medium-high heat, and add tuna. When tuna is seared but still pink inside, transfer to a plate. Add the beans to the skillet. When beans are cooked, drain off the olive oil (leave beans in pan) and add the extra virgin olive oil, the juice of half a lemon and the lemon rind. Stir, and add tomatoes, garlic, tuna, anchovies, parsley and half the basil leaves. Season with salt and pepper and more lemon juice to taste, if desired. Keep warm.
- Drain pasta well, and transfer to a large warm bowl. Add tuna mixture, and toss gently to mix. Garnish with remaining basil leaves, and serve.
Nutrition Facts : @context http, Calories 787, UnsaturatedFat 17 grams, Carbohydrate 98 grams, Fat 21 grams, Fiber 7 grams, Protein 50 grams, SaturatedFat 3 grams, Sodium 1035 milligrams, Sugar 8 grams, TransFat 0 grams
SALADE NIçOISE
Provided by Marian Burros
Categories salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 10 grams, Carbohydrate 20 grams, Fat 13 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 725 milligrams, Sugar 6 grams, TransFat 0 grams
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
NIÇOISE PASTA
This quick and easy pasta and tuna dish brings summer flavours to your tastebuds all year round
Provided by Mary Cadogan
Time 30m
Number Of Ingredients 10
Steps:
- Trim the beans and cut in half. Bring a large pan of water to the boil and add 1 tsp salt. Add the penne, bring to the boil and cook following pack instructions. Throw in the beans 5 mins before the end of the cooking time.
- Meanwhile, heat the oil in a frying pan, add the garlic and anchovies, and fry gently for a couple of mins, stirring to dissolve the anchovies in the oil. Add the tomatoes and cook for a few mins until softened but not pulpy.
- Drain the pasta and return to the pan, then add the tomato sauce and olives. Flake in the tuna and add the lemon juice and basil. Heat through and serve.
Nutrition Facts : Calories 504 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 1.7 milligram of sodium
PASTA SALAD NICOISE
Serve this main-event salad of rotini pasta, tuna, kidney beans and cherry tomatoes drizzled with Caesar dressing and watch the kids ask for seconds.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Mix pasta with beans, tomatoes and tuna.
- Spoon onto individual salad plates. Drizzle with dressing.
- Serve with lemon wedges and cracked black pepper, if desired.
Nutrition Facts : Calories 410, Fat 8 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 20 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 22 g
NIçOISE SALAD RECIPE BY TASTY
Niçoise salad is a classic composed French salad. Hearty enough for a main course, it's filled with olive oil-packed tuna, runny eggs, tender potatoes and green beans, briny olives, crisp cucumber, and crunchy radishes and drizzled with a tangy Dijon vinaigrette.
Provided by Betsy Carter
Categories Lunch
Time 35m
Yield 2 servings
Number Of Ingredients 15
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!
Nutrition Facts : Calories 675 calories, Carbohydrate 50 grams, Fat 36 grams, Fiber 9 grams, Protein 39 grams, Sugar 7 grams
NIçOISE PASTA SALAD WITH DILL-DIJON DRESSING RECIPE BY TASTY
Here's what you need: Bumble Bee® Premium Albacore Tuna, large eggs, French green beans, cavatappi pasta, grape tomatoes, kalamata olive, Radishes, crumbled feta cheese, fresh mint leaf, fresh dill, shallot, dijon mustard, lemon juice, champagne vinegar, fresh dill, sugar, kosher salt, freshly ground black pepper, olive oil
Provided by Bumble Bee Tuna
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Fill a medium pot ¾ of the way with water. Bring to a rolling boil over high heat. Add the eggs and cook for 6½--7 minutes. Meanwhile, prepare an ice bath in a medium bowl. Remove the eggs from the pot and immediately transfer to the ice bath to cool for 3-4 minutes. Once cool enough to handle, peel and halve the eggs and set aside.
- Boil the green beans in the same pot for 30-60 seconds, until bright green and slightly tender. Immediately transfer to the ice bath for 30-60 seconds to cool. Remove from the ice bath and blot dry with paper towels.
- Drain the Bumble Bee® Premium Albacore Tuna.
- Place it on a plate to begin to reflect texture.
- In a large bowl, combine the cavatappi pasta, blanched green beans, grape tomatoes, Kalamata olives, radishes, Bumble Bee® Premium Albacore Tuna, feta, mint, and dill.
- Make the dill-Dijon dressing: In a small bowl, whisk together the shallot, Dijon mustard, lemon juice, champagne vinegar, dill, sugar, salt, and pepper. Slowly drizzle in the olive oil and whisk until emulsified.
- Drizzle the dressing over the salad and gently toss until fully coated.
- Divide the salad between serving bowls and top each portion with a halved jammy egg.
- Enjoy!
PASTA NICOISE
Whipping up this sensational pasta dinner is as easy as boiling water. Eggs, pasta, and an array of bright produce cook in a single pot for a meal that's sure to be a new summer classic.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 50m
Number Of Ingredients 9
Steps:
- In a large pot, bring eggs and 6 quarts water to a boil. Reduce heat and simmer 6 minutes. With a slotted spoon, remove eggs and run under cold water. Peel eggs when cool enough to handle.
- Salt water and return to a boil over high. Add pasta and potatoes and cook 3 minutes less than package instructions, then add green beans and cook until crisp-tender, 3 minutes. Reserve 1/2 cup pasta water; drain. Return to pot and add tuna, 1/3 cup reserved oil, tomatoes, olives, and vinegar. If necessary, add enough pasta water to create a light sauce that coats pasta. Season with salt and pepper. Slice eggs and scatter over pasta.
Nutrition Facts : Calories 517 g, Fat 13 g, Fiber 5 g, Protein 33 g, SaturatedFat 2 g
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- Mash garlic and salt into a paste with a chef's knife or a spoon. Transfer to a large bowl and add tuna, peppers, basil, chives (or scallions), olives, capers, oil, vinegar, lemon juice, pepper and harissa, if using. Toss gently to combine. Let stand for 15 minutes to allow the flavors to blend.
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- Bring a large pot of salted water to boil over high heat. Add pasta and cook until almost tender, about 8 minutes. Add green beans to pot and continue to boil until beans and pasta are both tender, about 2 minutes longer. Drain, reserving 1/4 cup cooking water. Run pasta and beans under cold water and drain again. Set pasta and green beans aside.
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- For the dressing: In a medium bowl, combine all dressing ingredients (garlic, olive oil, lemon juice, salt, Dijon mustard and shallot) and stir with a whisk until combined. Refrigerate until ready to use.
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