Seattle Nicoise Recipes

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CLASSIC NICOISE SALAD



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

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.

SEATTLE NICOISE



Seattle Nicoise image

A Seattle-style version of the French favorite, Salade Nicoise.

Provided by Simply American

Categories     Salad     Seafood Salad Recipes     Salmon Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 8

¾ pound chunked (not thin sliced), Alaska-style smoked salmon
1 cup bottled champagne salad dressing
sea salt and freshly ground black pepper to taste
4 ounces pickled green beans, cut in thirds
1 ½ pounds new potatoes, red or yellow, scrubbed
3 medium tomatoes, quartered
5 eggs, hard cooked and peeled, then quartered
½ cup nicoise or other small, black, pitted olives

Steps:

  • Break the salmon into large but still bite-sized chunks and set aside.
  • Boil the new potatoes for about 15 minutes in salted water, till they are just cooked through (you can run a sharp knife through one) but not falling apart.
  • Drain completely, and then cut into bite-sized chunks. Place in a large bowl and pour half of the dressing over them.
  • Add the egg wedges, beans, olives, tomatoes and salmon chunks. Drizzle vinaigrette to taste, then salt and pepper as desired. Gently stir together and serve warm.

Nutrition Facts : Calories 1030.8 calories, Carbohydrate 42.6 g, Cholesterol 284.6 mg, Fat 82.1 g, Fiber 5.9 g, Protein 28.6 g, SaturatedFat 13.8 g, Sodium 3257.7 mg, Sugar 9.2 g

SEATTLE NICOISE



Seattle Nicoise image

A Seattle-style version of the French favorite, Salade Nicoise.

Provided by Simply American

Categories     Salmon Salad

Time 40m

Yield 4

Number Of Ingredients 8

¾ pound chunked (not thin sliced), Alaska-style smoked salmon
1 cup bottled champagne salad dressing
sea salt and freshly ground black pepper to taste
4 ounces pickled green beans, cut in thirds
1 ½ pounds new potatoes, red or yellow, scrubbed
3 medium tomatoes, quartered
5 eggs, hard cooked and peeled, then quartered
½ cup nicoise or other small, black, pitted olives

Steps:

  • Break the salmon into large but still bite-sized chunks and set aside.
  • Boil the new potatoes for about 15 minutes in salted water, till they are just cooked through (you can run a sharp knife through one) but not falling apart.
  • Drain completely, and then cut into bite-sized chunks. Place in a large bowl and pour half of the dressing over them.
  • Add the egg wedges, beans, olives, tomatoes and salmon chunks. Drizzle vinaigrette to taste, then salt and pepper as desired. Gently stir together and serve warm.

Nutrition Facts : Calories 1030.8 calories, Carbohydrate 42.6 g, Cholesterol 284.6 mg, Fat 82.1 g, Fiber 5.9 g, Protein 28.6 g, SaturatedFat 13.8 g, Sodium 3257.7 mg, Sugar 9.2 g

SEATTLE NICOISE



Seattle Nicoise image

A Seattle-style version of the French favorite, Salade Nicoise.

Provided by Simply American

Categories     Salmon Salad

Time 40m

Yield 4

Number Of Ingredients 8

¾ pound chunked (not thin sliced), Alaska-style smoked salmon
1 cup bottled champagne salad dressing
sea salt and freshly ground black pepper to taste
4 ounces pickled green beans, cut in thirds
1 ½ pounds new potatoes, red or yellow, scrubbed
3 medium tomatoes, quartered
5 eggs, hard cooked and peeled, then quartered
½ cup nicoise or other small, black, pitted olives

Steps:

  • Break the salmon into large but still bite-sized chunks and set aside.
  • Boil the new potatoes for about 15 minutes in salted water, till they are just cooked through (you can run a sharp knife through one) but not falling apart.
  • Drain completely, and then cut into bite-sized chunks. Place in a large bowl and pour half of the dressing over them.
  • Add the egg wedges, beans, olives, tomatoes and salmon chunks. Drizzle vinaigrette to taste, then salt and pepper as desired. Gently stir together and serve warm.

Nutrition Facts : Calories 1030.8 calories, Carbohydrate 42.6 g, Cholesterol 284.6 mg, Fat 82.1 g, Fiber 5.9 g, Protein 28.6 g, SaturatedFat 13.8 g, Sodium 3257.7 mg, Sugar 9.2 g

SALADE NIçOISE



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)

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.

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

SEATTLE NICOISE



Seattle Nicoise image

A Seattle-style version of the French favorite, Salade Nicoise.

Provided by Simply American

Categories     Salmon Salad

Time 40m

Yield 4

Number Of Ingredients 8

¾ pound chunked (not thin sliced), Alaska-style smoked salmon
1 cup bottled champagne salad dressing
sea salt and freshly ground black pepper to taste
4 ounces pickled green beans, cut in thirds
1 ½ pounds new potatoes, red or yellow, scrubbed
3 medium tomatoes, quartered
5 eggs, hard cooked and peeled, then quartered
½ cup nicoise or other small, black, pitted olives

Steps:

  • Break the salmon into large but still bite-sized chunks and set aside.
  • Boil the new potatoes for about 15 minutes in salted water, till they are just cooked through (you can run a sharp knife through one) but not falling apart.
  • Drain completely, and then cut into bite-sized chunks. Place in a large bowl and pour half of the dressing over them.
  • Add the egg wedges, beans, olives, tomatoes and salmon chunks. Drizzle vinaigrette to taste, then salt and pepper as desired. Gently stir together and serve warm.

Nutrition Facts : Calories 1030.8 calories, Carbohydrate 42.6 g, Cholesterol 284.6 mg, Fat 82.1 g, Fiber 5.9 g, Protein 28.6 g, SaturatedFat 13.8 g, Sodium 3257.7 mg, Sugar 9.2 g

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