Salade Niçoise Recipes

CLASSIC NICOISE SALAD

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.

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.

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 .

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

Steps:

• 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.

SALADE NIçOISE

Steps:

• 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.

SALAD NIÇOISE

Steps:

• 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.

AUTHENTIC SALADE NICOISE

Steps:

• 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).

SALADE NICOISE

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

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.

SALADE NICOISE

Steps:

• 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.

SALADE NICOISE

Steps:

• 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.

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.