Salade Nicoise With Mint Lemon Dressing Recipes
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.
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.
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5/5 (1)Category DressingCuisine French InspiredTotal Time 5 mins
- Zest the lemon. Sprinkle it with the kosher salt, then mince it as fine as possible. Holding the blunt edge of the knife, scrape the sharp edge of the blade over the minced lemon zest, holding the knife at an angle and mashing the lemon zest into a paste. This should only take a minute or two and it doesn’t need to be perfect: just try to get the lemon zest as fine as possible.
- Place the lemon zest in a medium bowl and it whisk together with the mustard and lemon juice. Gradually whisk in the olive oil 1 tablespoon at a time (8 tablespoons total), until creamy and emulsified. If desired, season with additional salt. Serve with Classic Nicoise Salad.
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