Salade Nicoise Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image


Salade Niçoise image

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

10 fingerling potatoes
1 sprig thyme
1 bay leaf
Sea salt
8 ounces haricots verts, ends trimmed, thin green beans; also called French beans
3 large eggs
1 bunch scallions
8 French breakfast radishes, or Cherry Belle radishes
1 head Boston lettuce
1 head baby gem lettuce
1 bunch cocktail tomatoes, on the vine
1 pound canned Mediterranean tuna, packed in oil, preferably Tonnino or La Pescadora brands
1 bunch purple or sweet basil
1 bunch chervil
1/2 cup black niçoise olives
3 cups arugula leaves, loosely packed
1 8-oz can Spanish anchovies, preferably Don Bocarte brand
1 lemon
extra-virgin olive oil
Sea salt
Freshly ground white pepper
3 cloves garlic, sliced
Sea salt
2 tablespoons Dijon mustard
1/4 cup red wine vinegar
13 grinds Freshly ground white pepper
1 cup extra-virgin olive oil
Water, as needed to thin


  • 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.


Niçoise Salad image

Make a Niçoise salad featuring pan-seared potatoes, tuna, green beans, olives, and hard-boiled egg, along with a garlicky vinaigrette.

Provided by Danilo Alfaro

Categories     Entree     Lunch     Salad

Time 30m

Yield 4

Number Of Ingredients 16

For the Salad:
1/2 pound white potatoes (scrubbed)
1/4 pound fresh green beans (trimmed)
4 cups salad greens (either baby greens or larger greens torn into bite-sized pieces)
1 large (12-oz.) can tuna (drained)
4 hard boiled eggs (peeled and quartered)
2/3 cup brine-cured pitted black olives (e.g. Kalamata)
10 to 12 cherry tomatoes, cut in half
For the Dressing:
1/2 cup extra virgin olive oil
1/4 cup aged red wine vinegar
1 tablespoon Dijon mustard
2 cloves fresh garlic (peeled)
3-4 anchovy fillets
Kosher salt to taste
Freshly ground pepper to taste


  • 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


Classic Nicoise Salad image

Provided by Food Network Kitchen

Time 55m

Yield 4 servings

Number Of Ingredients 16

1 pound red-skinned potatoes, sliced 1/3 inch thick
Kosher salt
2 tablespoons dry white wine
10 ounces haricots verts or thin green beans, trimmed
4 large eggs
1/4 cup white wine vinegar
1/2 shallot, minced (about 2 tablespoons)
2 tablespoons dijon mustard
1 tablespoon chopped fresh thyme
Freshly ground pepper
3/4 cup extra-virgin olive oil
8 cherry tomatoes or small cocktail tomatoes, halved or quartered
1 head Boston lettuce, leaves separated
6 radishes, trimmed and quartered
2 5 1/2-ounce cans Italian or Spanish tuna packed in olive oil, drained
1/2 cup nicoise olives


  • 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 image

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

½ pound new potatoes, quartered
¼ cup chopped fresh parsley
¼ cup pitted nicoise olives
½ onion, thinly sliced
1 (5 ounce) can tuna
⅓ pound fresh green beans - rinsed, trimmed and blanched
½ pound mixed salad greens
1 cup lemon vinaigrette
3 hard-cooked eggs, quartered
3 roma (plum) tomatoes, thinly sliced
1 tablespoon capers
4 anchovy filets


  • 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


Salade Niçoise image

Provided by Karin Korvin

Categories     Salad     Egg     Leafy Green     Olive     Tomato     Vegetable     Quick & Easy     Bastille Day     Lunch     Tuna     Summer     Healthy     Bon Appétit     Santa Monica     California     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 6 Main-course servings

Number Of Ingredients 14

1 cup olive oil
1 cup chopped fresh basil or 2 tablespoons dried
1/4 cup fresh lemon juice
2 garlic cloves, chopped
1 small head green leaf lettuce, torn into bite-size pieces
4 large tomatoes, cut into wedges
1 green pepper, cut into strips
1 small cucumber, peeled sliced
6 to 8 radishes, trimmed, sliced
3 hard-boiled eggs, quartered
2 6-ounce cans solid white tuna, drained, separated into chunks
12 drained canned anchovy fillets
12 black olives (preferably brine-cured)
3 green onions, chopped


  • Whisk first 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
  • Arrange bed of lettuce on large platter. Top decoratively with remaining ingredients. Drizzle enough dressing over to moisten. Serve, passing remaining dressing separately.


Salad niçoise image

A Gordon Ramsay classic made simple. This salad niçoise is a fresh-tasting summer meal

Provided by Gordon Ramsay

Categories     Dinner, Lunch, Main course, Starter, Supper

Time 55m

Number Of Ingredients 16

300g small new potato
100g fine green bean , trimmed
3 eggs , as fresh as you can get them
2 Baby Gem lettuces , outside leaves trimmed off
5 tbsp extra-virgin olive oil
200g cherry tomato , halved
2 tbsp balsamic vinegar
small handful basil leaves
325g piece fresh tuna loin
½ lemon , juiced
50g black olive , preferably niçoise, pitted
5 marinated anchovies fillets
1 garlic clove
½ lemon , juiced
4 tbsp olive oil
1 tbsp balsamic vinegar


  • First, make the dressing. Tip the olives, anchovies and garlic into a large mortar and mash with a pestle until you have a very rough paste. Scrape into a bowl, if you like, stir in the lemon juice, olive oil and vinegar, then set aside.
  • Cook the potatoes in boiling water for 15 mins until tender, then drain and set aside. Cook the beans in boiling salted water for 4-5 mins until tender with a slight crunch. Drain, tip into iced water, then drain again and set aside. Boil a small pan of water and cook the eggs until cooked to your liking, about 6 mins for a soft yolk and 7½ mins for a harder yolk.
  • Halve the potatoes and heat 2 tbsp oil in a non-stick frying pan. Place the potatoes cut-side down in the pan and sizzle for about 4 mins until golden and crisp. Toss the potatoes in the pan to brown on all sides, then turn up the heat and add the tomatoes. Fry the tomatoes for about 1 min until just starting to blister, then season. Splash in 1 tbsp of the balsamic vinegar, then turn off the heat and scatter over the basil.
  • To cook the tuna, place a non-stick frying pan over a high heat, then turn the heat down to medium and add 1 tbsp oil. Season the tuna generously, then sear for 4 mins, leaving it undisturbed in the pan to brown. Turn over and continue to cook for 4 mins on the other side. This will give you very rare tuna. For rare, cook for 2 mins more on each side and for well done, add another 4 mins on each side. Set the tuna aside to rest for a few mins.
  • To serve, whisk the remaining oil and vinegar with the lemon juice in a small bowl and toss in the lettuce wedges. Place a spoonful of olive dressing into 2 serving bowls, arrange the potatoes and tomatoes over, then put a pile of beans on top. Slice the tuna in half at a slight angle and place each half on top of the beans. Wedge the lettuce around the outside, halve the eggs and position in between the lettuce. Dollop a small spoonful of olive dressing on each egg.


Salade Niçoise image

This salad was inspired by a classic Salade Niçoise with its fresh anchovies, potatoes and green beans, and one offered to me by Alice Waters, owner of Chez Panisse, who comes to France every year to avail herself of, among other things, the fine green beans of summer.

Provided by Susan Herrmann Loomis

Yield Serves 8 to 10

Number Of Ingredients 26

For the vinaigrette:
3 tablespoons best quality cider vinegar
1 tablespoon Dijon-style mustard
1 cup plus 2 tablespoons extra virgin olive oil
1 medium new white onion, sliced paper-thin
2 cloves garlic, minced
3 cups flat-leaf parsley leaves, loosely packed
3/4 cup mixture of tarragon and fresh chervil leaves, loosely packed
Sea salt and freshly ground black pepper to taste
N/A freshly ground black pepper
For the Salad:
2 pounds fresh tuna
1 tablespoon extra-virgin olive oil, for rubbing on the tuna
N/A Sea salt
N/A freshly ground black pepper
20 anchovy fillets (preferably packed in oil)
1 pound green beans, trimmed
1 pound yellow beans, trimmed
2 pounds of tiny new potatoes, scrubbed
1/2 each red and yellow bell peppers, cut in thin (1/4-inch) strips
1/2 yellow bell peppers
6 medium red and yellow tomatoes, stemmed and quartered
5 farm eggs, hard-cooked and peeled
1 cup nicoise olives
Sprigs of parsley and chervil, for garnish
N/A chervil Sprigs


  • Make the vinaigrette:
  • In a large bowl make the vinaigrette by whisking together the vinegar and the mustard. Slowly whisk in the oil in a thin stream to emulsify the mixture. Stir in the garlic and the onions. Mince the parsley and add it, with the tarragon and chervil, to the dressing, mixing well. Season to taste with salt and pepper.
  • Make the Salad:
  • Rinse the tuna, pat it dry and refrigerate it until just before cooking.
  • Build a small fire in a barbecue. When the coals are red and dusted with ash, spread them out, and lay the rosemary atop them. Set the grill atop the coals. Rub the tuna on all sides lightly with olive oil, and place on the grill. Cover the grill, leaving the vents open, so the tuna grills and smokes at the same time. Grill until the tuna is lightly golden and almost cooked through, 5 to 7 minutes. Carefully turn the tuna and cook until it is golden on the other side and opaque through, an additional 5 to 7 minutes. The cooking time will vary depending on the heat of the fire, so check it carefully. Transfer the tuna to a plate, season it lightly all over with salt and pepper, and let it cool to room temperature. When it is cool enough to handle, carefully remove the skin and any bones. Drizzle it on both sides with about 3 tablespoons of the vinaigrette, then reserve at room temperature.
  • Drain the anchovies of oil and pat them dry.
  • Bring 4 cups water to a boil in the bottom of a steamer. Add half the beans, cover, and steam until they are tender firm, about 6 minutes. Remove from the steamer and let cool on a wire rack covered with a cotton tea towel. Repeat with the remaining beans.
  • Transfer one-third of the dressing to a medium sized bowl.
  • Bring a medium-sized pot of salted water to a boil, and add the potatoes. Cook just until they are tender through, about 15 minutes. Drain. If you want to peel them, do so as soon as they are cool enough to handle. Add them, still warm, to the one-third of the vinaigrette. Toss, and reserve.
  • To assemble the salad, just before serving toss the beans and the peppers with enough vinaigrette to fully moisten them, and arrange them in the center of a serving platter. Top them with the anchovy fillets, arranging them attractively on top. Quarter the eggs, and place them, with the tomatoes, around the beans and peppers. Drizzle them with 2 to 3 tablespoons of the vinaigrette.
  • Place the potatoes on another platter. Break the tuna apart into large pieces, and arrange the pieces attractively atop the potatoes. Sprinkle with the olives. Drizzle with any remaining vinaigrette, and garnish with several sprigs of parsley and chervil. Serve immediately.


Salade Nicoise image

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

2/3 cup olive oil, plus more for tuna
Juice of 2 lemons
2 tablespoons Dijon mustard
1 shallot, finely chopped
2 teaspoons anchovy paste
1 tablespoon capers, finely chopped
Coarse salt and freshly ground pepper
8 large eggs
1/2 pound haricots verts, stem ends trimmed
2 teaspoons rice wine vinegar
8 baby red potatoes
2 teaspoons dry vermouth
1 head red leaf lettuce
1 head Boston lettuce
1/2 pint red cherry tomatoes
1/2 pint yellow cherry tomatoes
3 (6-ounce) jars imported tuna in olive oil, drained
1/2 cup Nicoise olives


  • 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.


Quick Nicoise Salad image

Like the French, I pack my classic Nicoise salad with veggies, potatoes, tuna and eggs. Cooking the potatoes and beans together helps the dish come together fast. -Valerie Belley, St. Louis, Missouri

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1 pound red potatoes (about 2 large), cubed
1/4 pound fresh green beans, trimmed
1/2 cup oil and vinegar salad dressing
1/2 teaspoon grated lemon zest
1/4 teaspoon freshly ground pepper
6 cups torn romaine
4 hard-boiled large eggs, sliced
3 pouches (2-1/2 ounces each) light tuna in water
2 medium tomatoes, chopped


  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes, adding green beans during the last 3 minutes of cooking. Drain potatoes and beans; immediately drop into ice water. Drain and pat dry., In a small bowl, combine salad dressing, lemon zest and pepper. Divide romaine among 4 plates; arrange potatoes, green beans, eggs, tuna and tomatoes over romaine. Serve with dressing mixture.

Nutrition Facts : Calories 327 calories, Fat 15g fat (2g saturated fat), Cholesterol 206mg cholesterol, Sodium 691mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 5g fiber), Protein 21g protein. Diabetic Exchanges


Salade niçoise image

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

8 new potatoes
50g green beans (or a small handful), trimmed and halved
3 eggs
2 Little Gem lettuces , quartered
50g pitted black olives
2 medium tomatoes (plum are good), quartered
145g can tuna in olive oil, drained, oil reserved (see below)
½ garlic clove
1 anchovy fillet (optional)
1 tbsp Dijion mustard
2 tbsp red wine vinegar
4 tbsp reserved olive oil from the tuna can (topped up, if needed)


  • 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


Salade Nicoise image

Provided by Fran Schumer

Categories     weekday, salads and dressings

Time 30m

Yield six to eight servings

Number Of Ingredients 14

8 new potatoes, scrubbed
1/2 tablespoon dijon mustard
2 1/2 tablespoons wine vinegar
Minced parsley or snipped chives to taste
1/3 cup olive oil
2 pounds lightly cooked green beans
10 Italian plum or 6 Jersey tomatoes, very ripe
1 small purple onion, peeled and sliced
1/2 cup nicoise or any oil-cured olives (do not use canned)
1/4 cup chopped Italian parsley
Freshly ground pepper to taste
6 hard-cooked eggs, shelled and quartered
12 ounces oil-packed white tuna, drained
2 ounces anchovy fillets


  • Boil the potatoes about nine minutes. When cool, quarter; transfer to large bowl.
  • Make vinaigrette by mixing the mustard, the wine vinegar, and the chives or parsley; then slowly drizzle in the olive oil, constantly whisking. Set aside.
  • Add the green beans, tomatoes, onion, olives, Italian parsley and pepper to the potatoes. Pour half the vinaigrette over the vegetables, and toss gently.
  • Just before serving, transfer the salad to a large serving platter. Arrange the egg quarters around the platter. Flake the tuna over the salad, and arrange the anchovy fillets over the tuna. Drizzle with remaining vinaigrette.

Nutrition Facts : @context http, Calories 331, UnsaturatedFat 11 grams, Carbohydrate 29 grams, Fat 16 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 543 milligrams, Sugar 7 grams, TransFat 0 grams


Salade Nicoise image

Our take on the classic French salad includes small red potatoes, celery, and radishes in addition to traditional ingredients, such as tuna, olives, hard-boiled eggs, anchovies, green beans, and tomatoes.

Provided by Martha Stewart

Categories     Seafood Recipes

Number Of Ingredients 17

1 large shallot, minced
1 tablespoon capers
2 tablespoons Dijon mustard
2 tablespoons white-wine vinegar
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
6 tablespoons extra-virgin olive oil
1/2 pound green beans
1 pound small red potatoes
2 large eggs
1 small head Romaine lettuce, cut into bite-size pieces
1 stalk celery, cut into 1/4-inch slices
2 tomatoes, cut into wedges
4 radishes, thinly sliced
1 six-ounce can water-packed solid white tuna, drained
3 ounces Nicoise or other olives (about 24)
8 anchovies (optional)


  • Whisk together shallot, capers, Dijon, vinegar, salt, and pepper. Slowly whisk in oil; set dressing aside.
  • Fill a large bowl with ice and water; set aside. Bring a saucepan of water to a boil. Add green beans, and cook until bright green, about 1 minute. Drain; plunge into ice water to stop cooking. Drain again, cut into 1 1/2-inch pieces, and set aside. Refill saucepan with cold water, and add potatoes. Bring to a boil, reduce to a simmer; cook until potatoes are tender, about 15 minutes. Drain potatoes; let cool slightly. When cool enough to handle, cut potatoes into 1-inch pieces. Place in a bowl; toss with 1/4 cup of the vinaigrette; set aside. Place eggs in a small saucepan of cold water. Bring to a boil; cover. Remove from heat. Set aside for 11 minutes. Rinse in cold water; peel; cut into wedges; set aside.
  • To assemble, arrange lettuce on individual plates. Arrange green beans, potato salad, sliced eggs, celery, tomatoes, radishes, tuna, olives, and anchovies, if using. Drizzle with remaining dressing, and serve.

Nutrition Facts : Calories 210 g, Cholesterol 62 g, Fat 13 g, Protein 11 g, Sodium 491 g


Salade Niçoise image

Provided by Toby Cecchini

Categories     salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 17

1 head bibb or Boston lettuce
1 12-ounce can or jar imported tuna in olive oil
12 small new potatoes, cooked until tender and halved
1 cup green beans, ends trimmed and cooked until tender
1/2 red bell pepper, seeded and julienned
1 6-ounce jar marinated artichoke hearts, drained
2 firm ripe tomatoes, quartered lengthwise
2 hard-cooked eggs, peeled and halved lengthwise
6 anchovy fillets
12 black olives, pitted and sliced
Handful of capers
3 tablespoons tarragon vinegar
2 teaspoons Dijon mustard
1 garlic clove, peeled and crushed
3/4 cup extra-virgin olive oil
Coarse sea salt and freshly cracked black pepper
1 tablespoon mixed chopped herbs, like chervil and chives


  • 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


Authentic Salade Nicoise image

This is the recipe that is considered authentique by Capelina d'or and sian d'aqui, 2 associations that promote authentique Nice cooking. To all of those who consider beans and cooked potatoes a basic of this salad, I have to tell you that this is an invention of the famous chef Auguste Escoffier. A traditional salade nicoise does not contain cooked foods appart from hard boiled eggs. Originally it was a plain tomato salad with anchovies and onions and developped from there.

Provided by spatchcock

Categories     Vegetable

Time 10m

Yield 1 serving(s)

Number Of Ingredients 14

1 tomatoes, quartered
green onion
3 radishes, sliced or whole
1 stalk celery
basil, chopped
1 small green pepper
1 hard-boiled egg, quartered
3 -5 non-salted anchovies
tuna, to taste (optional)
salt, to taste
oil, to taste
1 garlic clove, cut in half


  • take a plate and rub with the halfed garlic clove.
  • arrange the vegetables, egg and anchovies on the plate.
  • salt and pepper and sprinkle with olive oil and vinegar.
  • If you serve several people,multiply the portions and you might want to just arrange the veggies etc on the plate and put oil, vinegar and salt and pepper on the table.
  • According to season the purists allow fresh artichocs and.
  • little white beans (since those need to be cooked, I suppose this is a concession to those who insist on beans).

Nutrition Facts : Calories 151.9, Fat 6.9, SaturatedFat 2, Cholesterol 222.2, Sodium 548.3, Carbohydrate 11.4, Fiber 3.6, Sugar 6.6, Protein 12

More about "salade nicoise recipes"

nioise-salad-recipe-simply image
2007-08-04 Bring to a boil on high heat. Add the green beans to the boiling water. Cook until tender but still firm to the bite, about 3 to 5 minutes (more or …
5/5 (19)
Calories 508 per serving

Method. To make the dressing or marinade whisk together the red wine vinegar, olive oil, parsley, chives, garlic, salt and pepper. Place the tuna in a shallow dish and pour over half of the ...

2019-07-09 Step 3. Meanwhile, add green beans and potatoes to the same pot of boiling water and cook until just tender, 2–4 minutes for green beans, 10–15 …

Method. Boil eggs for 4 minutes, then run under cold water to stop the cooking. Peel and cut into quarters (the yolks should still be moist). Cover a platter with washed, dried salad leaves. Gently mix warm beans, tomato, drained tuna, potato and egg with olive oil, vinegar (if the tomatoes are not too acidic), salt and pepper and tumble onto ...

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.

Ingredient Checklist. 1/2 pound small red potatoes (about 4), or 1 large potato, quartered ; 1/4 pound green beans, halved ; 2 tablespoons red- or white-wine vinegar

Three minutes in, add the beans. Drain both the beans and eggs; let eggs sit in a bowl under running cold water, and hold the beans in a sieve just under the tap for a moment, too, so that eggs and beans stop cooking and the beans get cold. Tip the tomatoes and their oil into a bowl, add the olives and mix gently.

SALADE NICOISE HISTORY. The recipe that most recalls the majority of the ingredients typical of this region is the Salade Nicoise. The origin of the Salade Nicoise is probably dated to the 18th Century. At that time, tomatoes in cuisine started to be popular after a long period of distrusts: previously there had been considered toxic for centuries!

2010-04-08 Step 1. For the dressing: whisk together the garlic, vinegar, and mustard. Whisk in the oil, adding it in a thin stream. Taste, and add some lemon if the dressing isn’t sharp enough. Season with salt and pepper. Set aside. Step 2. To serve: toss the lettuce leaves with a very little bit of the vinaigrette and the shredded basil, and arrange ...

2021-01-28 4 artichoke hearts (cooked and cut into 4) Arrange the tomatoes on a large platter. Season them with salt and pepper to taste. Over the tomatoes, arrange the bell pepper, radishes, cucumber, anchovies, tuna with the oil, olives, and basil in that order. Decoratively arrange the hardboiled eggs around the salad and drizzle with olive oil.

Place the potatoes in a pot. Cover with cold water and season with salt. Bring to a boil and simmer for 12 minutes or until just tender. Drain and let cool on a large plate. Meanwhile, in a pot of salted boiling water, cook the green beans for 2 minutes. With a slotted spoon, remove the green beans and plunge into ice water.

SALAD NICOISE WITH TUNA - THERESCIPES.INFO › recipes › tyler-florence › salad-nicoise-with-seared-tuna-recipe-1941481. All information about healthy recipes an

2022-01-25 How To Make Ina Garten Salad Nicoise. To make the marinade for the salmon, mix the lemon juice, lemon zest, olive oil, mustard, garlic, 1 1/2 tablespoons salt, and 1/2 tablespoon pepper in a small bowl and set aside. Cover the bottom of the baking dish with aluminum foil then place the salmon in it. Grease the marinade over the salmon and Make ...

2021-12-06 Assembly. Use large platter and place oak lettuce leaves on the bottom. Then arrange other ingredients, including green beans, potatoes, tomatoes, canned tuna and hard boiled eggs, evenly on top. Scatter olives on top of salad. Season with salt and pepper. Drizzle niçoise salad dressing to serve.

2021-08-10 Written by the MasterClass staff. Last updated: Aug 10, 2021 • 1 min read. Like most staples of classical French cooking—lookin’ at you, ratatouille and coq au vin — salade niçoise hails from humble beginnings.

Place half the vinaigrette dressing in a shallow bowl and in this toss, the lettuce leaves together with the beans. Arrange small pieces of the tuna along with the other ingredients, black and green olives, peppers, anchovy fillets, and onions on the top of the lettuce. Place the tomatoes and hard-boiled eggs on the top around the bowl.

Add the trimmed green beans to the boiling water. Cook for 2-4 minutes until the beans are crisp yet tender. Be careful not to overcook the green beans, or else they will lose their crunchy texture and bright green color. Drain the excess water and immediately plunge the cooked beans into the ice water to cool.

2021-06-02 Arrange the salad ingredients on a platter: Start with the lettuce, and then top it with the radishes, cucumber slices, olives, artichokes, and hard-boiled eggs. Give the tomatoes a little toss in the colander, and then arrange over the salad. Finish with chunks of tuna, green onions, and torn basil leaves all over.

Ingredient Checklist. ½ pound small red potatoes (about 4), or 1 large potato, quartered ; ¼ pound green beans, halved ; 2 tablespoons red- or white-wine vinegar

2005-07-14 Set aside. In saucepan of boiling salted water, cover and cook potatoes just until tender, 20 to 25 minutes. Remove with slotted spoon; let cool slightly. Cut into quarters. In same pan, cook green beans until tender-crisp, 5 to 7 minutes. Drain and cool in cold water; drain well. Cut each tomato into 6 wedges. Slice red onion.

Delia's Salade Nicoise recipe. This is one of the best combinations of salad ingredients ever invented. Slick restaurants often attempt to do trendy versions with salmon, char-grilled tuna and the like, but the original reigns supreme. In Provence lettuce was sometimes used, sometimes not, but I now like to abandon the lettuce in favour of a few rocket leaves.

Directions. In a small bowl, whisk together the shallots, mustard, vinegar, anchovies, a pinch of salt, and pepper to taste. Slowly whisk in the oil until the dressing is emulsified. Taste, and add more salt if needed. In a pot of salted boiling water, cook the …

2021-12-28 1- ½ pounds fresh salmon or ahi tuna. 2 Tablespoons butter, or use olive oil for AIP and dairy-free. sea salt, to taste. Heat cast iron skillet over medium-high heat until very hot. Add olive oil or butter to melt. Place fish in the pan, and for salmon, reduce heat to medium. Sprinkle top side of fish with sea salt.

2020-09-12 1/2 teaspoon kosher or sea salt. 1/2 cup (125ml) extra-virgin olive oil. 10-12 leaves fresh basil. 2 small cloves garlic, peeled and minced. In a small bowl, sprinkle a little salt over the tomato slices and let stand 10 minutes. Wash and dry the salad. Place the leaves in a salad bowl or on a serving platter.

2021-06-09 Cut the green pepper and scallions in thin slices. Decorate with the flaked tuna , the hard boiled eggs (sliced or quartered), the green peppers, anchovies and black olives. Chop the basil leaves . Add salt and pepper, pour a little olive oil …

2020-09-23 Salad Nicoise with tuna, anchovy, eggs and tomatoes. Fotek. September 23, 2020. Share. Email; Facebook Tweet Julia Child's take on Salade Niçoise requires a bit of assembly, but the end result is a fresh and delicious anytime lunch or dinner. Ingredients: 1 large head of Boston lettuce, washed and dried; 2 to 3 tbsps extra virgin olive oil; Salt and freshly ground …

2021-02-08 2. Olives – Get the best olives you can find. Unpitted kalamata, Ligurian or Nicoise olives in brine or oil are best. 3. Tuna – Not all tuna is created equal! Tuna in oil trumps tuna in spring water. 4. Variations: – Instead of tuna, anchovies are …

2017-04-26 Cut them into wedges. Wash and peel the turnips. Cut them into 1/2" pieces (1.5cm). Wash and trim the green beans and parboil both for 5 minutes in lightly salted water. Use separate pans. Rinse in cold water when done. Place a skillet on medium-high heat and fry the green beans in butter or olive oil. Add finely chopped garlic.

Tuna salade Niçoise from Mary Berry Cooks Up A Feast / Entertaining with Mary Berry: My Favourite Recipes for Occasions and Celebrations (page 203) by Mary Berry and Lucy Young Shopping List ...

Clean the beans, cut in half and cook in salted water for 8-12 minutes until al dente. In a second pot, boil the pierced eggs for 8-12 minutes (waxy to hard), cool in cold water. Clean the lettuces bite-size, wash thoroughly in lukewarm water and spin dry. Peel the onion, cut into fine rings, marinate with salt and a few dashes of vinegar.

Cut the potatoes in half and place in a bowl then while still warm, drizzle with 2-3 tablespoons of the vinaigrette dressing and set aside to cool. Add the green beans to the pot of hot water and simmer for 1 minute or until the green beans turn bright green. Drain the …

Directions: Place the eggs in a saucepan just large enough to hold them. Add cold water to cover by 1 inch and bring just to a boil over high heat. Remove the pan from the heat, cover and let stand for 15 minutes. Have ready a bowl of ice water. Drain the eggs, then transfer to the ice water and let cool. Meanwhile, bring another saucepan of ...

3 tomatoes, cut into wedges. ¼ red onion, thinly sliced and separated into rings. 16 black olives (Niçoise are ideal) COOK the potatoes in a large pot of boiling water for 10 minutes, adding the beans for the final 5 minutes of cooking, then set aside to cool. FINELY chop the anchovies, then use the side of a knife blade to mash into a paste.

Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.

Related Search