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.
BROCCOLI NICOISE SALAD
Make and share this Broccoli Nicoise Salad recipe from Food.com.
Provided by _Pixie_
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook or steam broccoli until tender-crisp, 2 to 3 minutes.
- Drain and plunge into cold water then drain well and place in bowl.
- Combine potatoes with broccoli.
- In a small bowl, whisk together oil, vinegar, mustard, basil, salt and pepper until well combined.
- Drizzle about 1/3 of the dressing over broccoli and potato mixture and gently toss to coat.
- To serve, arrange lettuce leaves on individual plates and top with broccoli mixture, tomatoes, eggs, bacon and olive on lettuce and drizzle with remaining dressing.
BEST BACONLESS BROCCOLI SALAD
This broccoli salad is infused with flavor from dried cranberries and raspberry vinegar. Adding some mayonnaise, sugar, pumpkin and flax seeds, and red onion makes this side salad memorable!
Provided by BoltGirl
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Make the salad by tossing together the broccoli, onion, cranberries, pumpkin seeds, and flax seeds in a large bowl.
- Whisk together the mayonnaise, vinegar, and white sugar; pour over the salad. Toss to evenly coat. Chill at least 30 minutes. Sprinkle with pecans before serving.
Nutrition Facts : Calories 380.4 calories, Carbohydrate 29.2 g, Cholesterol 7 mg, Fat 28.4 g, Fiber 5.7 g, Protein 7.2 g, SaturatedFat 3.9 g, Sodium 139.2 mg, Sugar 19.2 g
BROCCOLI SALAD
It is easy to understand why broccoli salad is a mainstay of potluck dinners and community gatherings. Not only is it a crowd-pleaser, but also raw broccoli is a clever make-ahead ingredient because it maintains its hardy texture and crunch over time. (This Southern-inspired recipe can be made up to 24 hours ahead, then stored in the fridge.) While most traditional Southern broccoli salads feature a creamy mayonnaise dressing and are finished with bacon bits and grated cheese, this vegan riff offers a punchy vinegar mixture that serves as a quick pickling liquid for the onions and raisins before it's used as the final dressing. If you are making this salad in advance, leave the toasted almonds out until you are ready to eat.
Provided by Hetty McKinnon
Categories lunch, weeknight, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Make the dressing: Place raisins and red onion in a small bowl. Add vinegar, sugar, ¾ teaspoon salt and 2 tablespoons of water, and toss to combine. Leave to pickle for 10 minutes while you prepare the rest of the ingredients.
- Peel the woody exterior from the broccoli stalks and discard. Chop the stalks into ½-inch pieces. Chop the broccoli florets into ½-inch pieces. (The pieces do not have to be uniform or the same shape.) Place all the broccoli into a large mixing bowl.
- After 10 minutes, finish the dressing by adding the olive oil and sesame oil to the bowl with the pickling raisins and red onion, and stir well to combine. Taste and season with more salt if needed. It should be tangy, slightly sweet and a little salty.
- Add the raisin-and-onion dressing to the broccoli along with the apple and scallions. Using two large spoons, toss well so that everything is well coated. Season with 1/2 teaspoon salt and black pepper to taste. Taste to make sure you are happy with the seasonings, adding more if needed.
- When you are ready to eat, add the almonds and grapes (if using), and gently toss. Serve at room temperature.
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