Salade Niçoise Sandwich Recipes

SALADE NICOISE SANDWICHES

Steps:

• Cover potatoes with 2 inches of cold water in a medium saucepan. Bring to a boil. Reduce heat to medium-low; simmer until potatoes are tender, about 5 minutes. Drain potatoes, and let cool completely; set aside.
• Prepare an ice-water bath; set aside. Fill saucepan with cold water, and bring to a boil. Add green beans; cook until bright green, about 1 minute. Using a slotted spoon, transfer green beans to ice-water bath to stop the cooking; let cool completely. Cut green beans into 1/2-inch pieces; set aside.
• Refill ice-water bath; set aside. Fill a small saucepan with cold water; add egg. Bring to a boil. Remove from heat; cover, and let stand 11 to 12 minutes. Transfer egg to ice-water bath; let stand 2 minutes. Peel egg, and cut in half; discard yolk. Cut egg white into 1/2-inch pieces, and set aside.
• Whisk together mustard and vinegar in a small bowl. Whisk in oil in a slow, steady stream; set vinaigrette aside. Put potatoes, green beans, egg, olives, shallot, and tuna into a large bowl. Sprinkle with parsley and salt; season with pepper. Drizzle vinaigrette over tuna mixture; gently stir to combine.
• Using your hands, hollow out 1 half of each baguette piece, leaving a thin layer of bread. Arrange tomato slices over remaining half. Spoon 1/2 cup tuna salad onto hollowed-out half, and top with tomato-lined half.

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Steps:

• 1 To make the Provençal vinaigrette, in a blender, combine the lemon juice, mustard, garlic and olive oil and blend until thickened. Season with salt and pepper. You will need about 1/4 cup of vinairgrette for the sandwiches. Reserve the remaining vinaigrette for another use. 2 Season the tuna on both sides with salt and pepper. 3 In a fry pan over medium-high heat, warm the olive oil until almost smoking. Add the tuna and cook, turning once, until the fish is well browned on the outside and still red in the center, about 2 minutes per side. Transfer the tuna to a cutting board and cut crosswise into 1/4-inch-thick slices. 4 Drizzle 1 teaspoon vinaigrette onto the bottom of each baguette. Top with the arugula, tuna, eggs, bell peppers, tomatoes and olives, dividing evenly. Top each sandwich with 2 anchovy fillets and drizzle with 1 teaspoon vinaigrette. Cover the sandwiches with the tops of the baguettes. 5 Serves 6.

NICOISE SALAD SANDWICH

Steps:

• In a large pot of boiling salted water, cook green beans until bright green and tender, 3 minutes. Drain, rinse under cool water, and chop. In a medium bowl, whisk together mustard, vinegar, shallot, and olive oil. Drain tuna, then break into chunks and add to vinaigrette, along with green beans. Season to taste with salt and pepper and stir to combine. In a food processor, pulse together tomatoes, olives, and parsley. Split baguette lengthwise and scoop out most of the insides. Arrange a few lettuce leaves on bottom half; top with tuna mixture and eggs. Spread tomato-olive mixture on top half of baguette and place on sandwich. To serve, cut crosswise into 4 pieces.

CHICKEN NIçOISE SALAD SANDWICHES

Steps:

• In medium bowl, gently mix all ingredients except 1/2 cup of the dressing, the rolls and romaine. Season with salt and pepper to taste.
• Cut slit in top of each roll, being careful not to cut all the way through. If necessary, remove excess bread from interior of each to allow room for filling.
• Stuff each roll with 1/4 cup lettuce and rounded 1/2 cup chicken mixture. Drizzle each sandwich with 1 tablespoon dressing.

SALADE NIçOISE

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.

SALADE NICOISE

Steps:

• Bring two medium saucepans of salted water to a boil.
• Gently lower the eggs into the boiling water of one saucepan and simmer gently, uncovered, for 10 minutes. Remove the eggs to a bowl of ice water. Once cool, peel and quarter the eggs.
• Add the haricots verts to the second saucepan and blanch until just tender, about 3 minutes. Cool under running water, drain, and pat dry.
• In a medium bowl, whisk together the vinegar and mustard. Season with salt and pepper. Whisk in the oil in a slow, steady stream to make a smooth, emulsified vinaigrette.
• Slice the warm potatoes and then toss in a medium bowl with a few tablespoons of the dressing. Season with salt and pepper.
• Line a serving platter with the lettuce. Mound the potatoes on the lettuce. Toss the haricots verts with a few tablespoons of dressing, season with salt and pepper, and mound next to the potatoes. Repeat with the tomatoes and tuna, dressing separately and placing on the lettuce. Add the egg quarters, but don't toss with the dressing. Arrange the anchovies between the mounds of ingredients and scatter the olives. Drizzle a little more of the dressing over everything and serve family style, with any extra dressing on the side.

SALADE NIçOISE

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.

SALAD NICOISE

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.

SALADE NIçOISE SANDWICH

Steps:

• 1. Place the potatoes in cold salted water in a medium pan and bring to a boil. Simmer until tender, about 15 minutes, then cool, peel, and quarter.
• 2. Combine the vinegar and mustard in a small bowl. Add salt and pepper and mix well. Stirring constantly, pour in the oil in a steady stream. Dress the quartered potatoes with about a tablespoon of dressing.
• 3. Place the lettuce in a large salad bowl. Add salt and pepper and enough dressing to lightly coat the lettuce (all but about 2 tablespoons). Toss, mixing well. Arrange the eggs, onions, tomatoes, radishes, olives, capers, anchovies, and tuna over the lettuce. Sprinkle the eggs, onions, tomatoes, and radishes with salt. Drizzle the salad with any remaining dressing, then toss gently and serve.
• Variation:
• Split 1 large or 2 small baguettes. Pull out and then discard some of the white bread inside and then fill with salad. Set aside for about 20 minutes, then cut into 8 pieces and serve.

SALADE NIçOISE SANDWICHES

Steps:

• Combine all tuna, capers, mayonnaise and fresh lemon juice in medium bowl. Season with pepper. Cut each bread loaf crosswise into 3 pieces, then halve each piece lengthwise. Pull out centers of bread pieces, leaving 1/2-inch-thick crusts. Spread olive paste on inside of each bread piece. Cover olive paste with generous amount of arugula. Spread 1/2 cup tuna mixture onto each bottom piece of bread. Top with sliced tomato and sliced onion, then with top pieces of bread. (Can be prepared 6 hours ahead.)

NIçOISE SALAD RECIPE BY TASTY

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!

SALADE NIçOISE

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.

SALADE NIçOISE

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.