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
COWBOY RICE SALAD
A Southwestern rice salad filled with bright zesty flavours and tossed with a lime dressing. Made with brown rice for extra flavour, and a hint of spice flavour in the dressing to drive home the SouthWestern flavours! Serves 8 - 10 as a side, 4 - 6 as a main. Recipe video below!
Provided by Nagi
Categories Salad
Time 20m
Number Of Ingredients 16
Steps:
- Place Dressing ingredients in a jar, shake. Taste test, adjust to your taste.
- Place Salad ingredients and rice in a bowl. Drizzle with dressing. Toss, then serve. Fantastic served straight away and even the next day!
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.
BROWN RICE SALADE NICOISE
From: "Whole Grains Every Day, Every Way" by Lorna Sass. "Chewy, easy-to-love short-grain brown rice makes an appealing grain base for a salad containing many of the elements of a traditional salade nicoise. The tuna and its soaking oil become a major part of the dressing, coating each grain with the savor of the sea." *Time does not include time to cook rice and green beans.
Provided by Engrossed
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a small bowl, combine the red onion and vinegar. Set aside to soak for at least 10 minutes.
- Empty the tuna and oil into a large bowl. Flake tuna with a fork.
- Add cooked brown rice, bell pepper, olives, and capers.
- Stir in the onion and any unabsorbed vinegar.
- Add lemon juice, lemon zest (if using), olive oil (if using), parsley, thyme (if using), and salt and pepper to taste.
- To serve, place a bed or lettuce and radicchio (if using) on each plate and spoon the salad on top.
- Arrange green beans and eggs alongside.
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.
SALADE NIçOISE RECIPE
The salad nicoise, a lovely summer salad from the city of Nice on the French Riviera.
Provided by Nassie
Categories Appetizers and Starters
Time 25m
Number Of Ingredients 22
Steps:
- To make the vinaigrette, whisk together the olive oil, vinegar (or lemon juice), basil, and garlic in a bowl. Add salt and pepper, and any optional ingredients such as mustard or mayonnaise.
- Boil the eggs for 8 minutes, then let cool in a bowl of cold water. Remove egg shells and chop into quarters.
- Rinse the mesclun lettuce and arrange in a large serving bowl.
- Chop the tomatoes into quarters and toss into the serving bowl, along with the eggs.
- Shred the tuna (or anchovies) into small pieces and add in the bowl.
- Drain and rinse the canned fava beans and put in a pot of boiling water. Bring to a simmer and cook for approx 5-8min until soft.
- Add the rest of the ingredients into the serving bowl and toss the salad.
- Let salad rest for 20 minutes before serving.
Nutrition Facts : Calories 625 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 257 milligrams cholesterol, Fat 35 grams fat, Fiber 11 grams fiber, Protein 31 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 457 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 26 grams unsaturated fat
RICE NICOISE
Provided by Marian Burros
Categories easy, quick, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Combine the rice and 1 cup of water in heavy bottomed pan, and bring to a boil; reduce heat, and simmer, covered, cooking a total of 17 minutes, until the rice is tender.
- Wash and trim the beans, and cook about 5 minutes in a steamer.
- Meanwhile, wash and chop the tarragon, pit the olives, trim the tomato and dice. Add these ingredients with the capers, oil and vinegar to a serving bowl, and stir well.
- When beans are cooked, drain and rinse under cold water, cut in halves or thirds and add to bowl.
- When rice is cooked, stir in and season with pepper.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 8 grams, Carbohydrate 52 grams, Fat 9 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 190 milligrams, Sugar 8 grams
RICE SALAD NICOISE
This is a French recipe for rice salad inspired by salade nicoise.
Provided by Stinkerbell
Categories Salad Grains Rice Salad Recipes
Time 1h20m
Yield 10
Number Of Ingredients 12
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Spread on a large plate and let cool, about 30 minutes.
- Combine cooled rice, chickpeas, tuna, peas, orange bell pepper, red bell pepper, green bell pepper, tomato, parsley, and garlic in a large bowl. Pour in vinaigrette dressing; toss well to mix. Cover and chill until serving.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 28.6 g, Cholesterol 7.1 mg, Fat 1.1 g, Fiber 2.8 g, Protein 7.9 g, SaturatedFat 0.2 g, Sodium 364.5 mg, Sugar 5.3 g
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 .
Nutrition Facts : Calories 577 kcal, Carbohydrate 22 g, Cholesterol 226 mg, Fiber 4 g, Protein 31 g, SaturatedFat 7 g, Sodium 840 mg, Sugar 6 g, Fat 41 g, ServingSize 4 servings, UnsaturatedFat 0 g
THE UN-COMPOSED (I.E., BEST) NIçOISE SALAD RECIPE
Traditionally, Niçoise salads are "composed," meaning each ingredient is artfully arranged in separate little piles on the plate. Here's the truth: That's a terrible (and lazy!) way to make a salad. This one is loaded with all the best ingredients, cooked with care, and assembled like you actually give a damn. Which you do. Your guests will thank you.
Provided by Daniel Gritzer
Categories Entree Lunch Appetizers and Hors d'Oeuvres Mains Quick Dinners Salads Sides Salad
Time 2h
Yield 6
Number Of Ingredients 25
Steps:
- Add 1 tray of ice cubes to another large bowl and fill with water. Add 1 inch of water to a large pot. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking 9 minutes. Immediately place eggs in bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water. Store in the refrigerator for up to 5 days. Cut eggs into quarters lengthwise.
Nutrition Facts : Calories 481 kcal, Carbohydrate 18 g, Cholesterol 161 mg, Fiber 3 g, Protein 17 g, SaturatedFat 7 g, Sodium 862 mg, Sugar 3 g, Fat 38 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
More about "rice salad nicoise recipes"
CLASSIC FRENCH NIçOISE SALAD RECIPE - 2022 - MASTERCLASS
From masterclass.com
2.7/5 (46)Category SideCuisine French
- 1. In a small bowl, whisk together the olive oil, lemon juice, vinegar, mustard, 1 teaspoon salt, and pepper.
- 2. Arrange the salad components in snug, separate piles on the plate, or mix together and toss with as much vinaigrette as you’d like.
- Become a better home cook with the [MasterClass Annual Membership](https://www.masterclass.com/). Gain access to exclusive video lessons taught by culinary masters, including Alice Waters, Chef Thomas Keller, Gordon Ramsay, and more.
SALAD NICOISE RECIPE | EASY SUMMER SALADS | NICOISE SALAD
From cookingnook.com
Cuisine AmericanTotal Time 30 minsCategory Main or Side, SaladCalories 401 per serving
- Cook potatoes until tender. Drain and rinse under cold water. Slip skins off and slice. Cook green beans under just tender crisp. Drain and immediately rinse them in cold water to retain their color.
- In a large bowl, stir together mayonnaise, onion, lemon juice, mustard, garlic salt and pepper, Add the potatoes, green beans and tuna. Toss, breaking up tuna into chunks, until mixture is evenly coated. Cover and refrigerate.
- To serve, mound salad on lettuce-lined plate and garnish with eggs, olives and tomato wedges.
WILD RICE AND TUNA NICOISE SALAD - ERICA'S RECIPES
From ericasrecipes.com
Reviews 2Estimated Reading Time 2 minsServings 5
- Cook the rice according to my Perfect Brown Rice directions, except boil the wild rice 20 minutes, then add the brown rice and boil both 30 minutes. Proceed as per the recipe. Cool completely and toss with 1/2 t kosher salt.
- I keep the salad components separated until I'm ready to eat (see photo), but each salad consists of the following: an egg, a couple grape tomatoes, capers, nicoise olives, chopped red bell pepper, 1/2 c tuna (drain off only half the oil), a handful of salad greens, and a pinch fresh cracked pepper. When I'm ready to eat, I add 1/3 c rice (give the rice a quick zap in the microwave; cold rice is not good) and a squeeze of fresh lemon. The olive oil from the tuna will pair with the lemon juice to dress the salad. Yields: 5 servings.
RICE SALAD NICOISE RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 8Total Time 3 hrs
SALADE NIçOISE WITH DIVINE DIJON DRESSING - MEDITERRASIAN
From mediterrasian.com
NICOISE SALAD WITH TUNA - MONASH FODMAP
From monashfodmap.com
Servings 1Total Time 25 minsCarbohydrates 34.00gCalories 2300 per serving
- Place diced potato in cold water in a medium saucepan. Bring to the boil. Reduce heat to low, then cover and simmer for 12-15 minutes until potato is 'fork tender'. Drain.
- Place beans in a bowl and cover with boiling water. Stand for 1 minute or until bright green and just tender. Drain, refresh under cold water, then drain again.
- Place beans, lettuce, tomato, olives, anchovy, tuna (undrained), mustard and vinegar in a large bowl. Add potato and season with salt and pepper. Toss gently to combine. Top with a hard-boiled egg and serve.
WARM SALMON SALAD NICOISE - THE WOKS OF LIFE
From thewoksoflife.com
Reviews 16Category SaladCuisine American, FrenchTotal Time 1 hr
- In a small pot, cover the eggs completely with cold water. Bring to a boil. Once it’s boiling, remove the pot from the heat. Allow the eggs to sit in the hot water for five minutes, and immediately transfer the eggs to a bowl of ice water. Set aside.
- Boil the potatoes until fork tender and sauté the asparagus in some oil with salt and pepper until tender but still a bit crisp.
- While all that’s going, season your salmon with salt and pepper. In a cast iron pan or skillet, heat a tablespoon of olive oil over medium high heat. Add the salmon and get a good sear on both sides. Lower the heat and continue to cook, covered, until just cooked through. Peel your eggs and cut them in half.
NIçOISE SALAD RECIPE - COOKING WITH COCKTAIL RINGS
From cookingwithcocktailrings.com
Cuisine FrenchCategory SaladServings 4
- In a small bowl whisk together the oil, basil, lemon juice, and Dijon, then season to taste with salt and pepper. Set aside until ready to use.
- Bring a medium pot of salted water to a boil over high heat. Carefully add the eggs and cook for 7 minutes. Use a slotted spoon to transfer the eggs to a bowl of ice water, keeping the pot over high heat. Chill the eggs until cold then peel and set aside.
NICOISE SALAD (FRENCH SALAD WITH TUNA) - RECIPETIN EATS
From recipetineats.com
5/5 (8)Servings 4Cuisine FrenchCategory Salad Meal
- Blanch beans: Boil green beans until tender or done to your liking. Drain and refresh under cold running water to quickly cool. Drain, pat well to dry.
RICE SALAD NIçOISE RECIPE -SUNSET MAGAZINE
From sunset.com
Estimated Reading Time 2 mins
- In a 3- to 4-quart pan, combine rice, 1/2 teaspoon salt, and 3 cups water. Bring to a boil over high heat, then reduce heat, cover, and simmer until water is absorbed and rice is tender to bite, 20 minutes. Spread rice level in a large baking pan and let cool to room temperature, about 30 minutes.
- Meanwhile, in a large pan over high heat, bring about 2 quarts water to a boil. Snap ends off green beans and snap or cut beans in half. Add to boiling water and cook just until bright green and tender-crisp to bite, about 2 minutes. Drain, rinse well under cold running water, and drain again.
- In a small bowl, whisk vinegar, mustard, and garlic until smooth. Add oil and whisk until well blended and thick. Add salt and pepper to taste and 3 tablespoons each of the parsley and chives.
- Spoon rice into a large bowl (with sealable lid, if planning to transport). Pour dressing over rice and mix to coat. Gently stir in beans, tomatoes, and tuna. Sprinkle with remaining herbs.
OLIVE AND RICE CRACKER-CRUSTED TUNA WITH NIçOISE SALAD
From more.ctv.ca
Cuisine FrenchCategory DinnerServings 2Total Time 30 mins
- Prepare crust for tuna: Break up rice crackers and blitz in a food processor. Add to a plate with chopped olives. Mix olives and cracker crumbs together with fingers. Gently press the tuna into mixture. Roll and press the mixture onto all sides of the tuna, but not the ends. Wrap tuna tightly in plastic wrap and put in fridge for 20 minutes to firm up.
- Spray a piece of plastic wrap with a non-stick spray and lay wrap in a ramekin. Add cracked pepper, salt, one teaspoon (five milliliters) olive oil and one egg. Lift up sides of wrap around egg and tie closed. Repeat with a second egg. Lay pouches into boiling water for two to three minutes to poach with a soft yolk. Poach longer if you prefer it cooked more.
RICE SALAD NIçOISE RECIPE | MYRECIPES
From myrecipes.com
- In a 3- to 4-quart pan, combine rice, 1/2 teaspoon salt, and 3 cups water. Bring to a boil over high heat, then reduce heat, cover, and simmer until water is absorbed and rice is tender to bite, 20 minutes. Spread rice level in a large baking pan and let cool to room temperature, about 30 minutes.
- Meanwhile, in a large pan over high heat, bring about 2 quarts water to a boil. Snap ends off green beans and snap or cut beans in half. Add to boiling water and cook just until bright green and tender-crisp to bite, about 2 minutes. Drain, rinse well under cold running water, and drain again.
- In a small bowl, whisk vinegar, mustard, and garlic until smooth. Add oil and whisk until well blended and thick. Add salt and pepper to taste and 3 tablespoons each of the parsley and chives.
- Spoon rice into a large bowl (with sealable lid, if planning to transport). Pour dressing over rice and mix to coat. Gently stir in beans, tomatoes, and tuna. Sprinkle with remaining herbs.
OLIVE AND RICE CRACKER-CRUSTED TUNA WITH NIçOISE SALAD
From gustotv.com
Servings 2Estimated Reading Time 1 minCategory Appetizer
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From riceinfo.com
1/5
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From rightrice.com
Estimated Reading Time 1 min
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