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.
SALAD NICOISE
Provided by Geoffrey Zakarian
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Blanch the wax beans: Plunge the beans into salted boiling water and let cook, 2 minutes. Remove and plunge into ice water to stop the cooking. Dry off completely.
- Whisk together the olive oil, vinegar, capers and pepperoncini in a small bowl. Set aside.
- Drain the tuna. Leave the tuna in big chunks; do not crumble. Place the lettuce on a platter. Arrange the tuna, onions, wax beans, cherry tomatoes, cucumbers, eggs, roasted peppers and olives on top. Drizzle liberally with the dressing. Garnish with the herbs and season with salt and pepper. Serve.
SALADE NIçOISE
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
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
NIçOISE SALAD WITH BASIL AND ANCHOVY-LEMON VINAIGRETTE
Here, I've riffed on a classic French salade niçoise. I save the anchovy for the dressing, but anchovy admirers can add more for garnish - and anchovy avoiders can simply leave them out. The only cooking is boiling the potatoes and haricots verts, which can be done together in the same pot. You can add a boiled egg if you like. Dressing the vegetables while warm helps them absorb all the good flavors more deeply, making this a salad that manages to be intense and light at the same time. Which is just what you want in the steamiest time of the year.
Provided by Melissa Clark
Categories salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the vinaigrette: Using the flat side of a knife, smash garlic clove, anchovy fillets and salt into a paste. Transfer to a small bowl and stir in lemon juice, zest and mustard. Using a whisk, slowly pour in olive oil while stirring constantly. Adjust seasoning as needed.
- Place potatoes in a medium pot and cover them with 2 or 3 inches of cold water. Salt the water and bring to a boil. When water comes to a boil, continue cooking potatoes until fork tender, 10 to 15 minutes more. Add haricots verts during the last 1 minute of cooking (if using regular green beans, add them during the last 2 to 3 minutes of cooking depending on how thin they are). Drain vegetables and let sit until cool enough to handle but still quite warm. Halve potatoes, transfer to a small bowl along with the haricots verts and dress everything to coat with some (but not all) of the vinaigrette. When completely cool, toss in chopped basil.
- On a large platter or four individual plates, arrange potatoes and haricots verts, radishes or cucumbers, tomatoes and tuna, and hard-boiled eggs, if using. Scatter olives over the top and drizzle with remaining vinaigrette. Serve garnished with freshly ground black pepper, flaky sea salt and torn basil leaves.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 22 grams, Carbohydrate 12 grams, Fat 28 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 593 milligrams, Sugar 3 grams, TransFat 0 grams
SALAD NICOISE
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
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.
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
CONTEMPORARY SALAD NICOISE
Remember doing this salad as a beginner in the kitchen and this is the idea for a salad that is a whole meal. It's curried alright, but I think it is a good one.
Provided by chef ashish damle
Categories Tuna
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 28
Steps:
- Marinate fillet of tuna in lemon juice, salt, turmeric, chili powder, coriander powder, cracked pepper corns and cumin powder.
- Grind together in a mixer cilantro, walnuts, chilies and olive oil to make a pesto.
- Mix potatoes with pesto and set aside.
- Mix blanched green beans with honey, sesame oil and sesame seeds; set aside.
- Peel roasted peppers and cut into strips; marinade with balsamic vinegar, salt and sugar.
- In a hot pan heat 1 tbsp of oil and sear season tuna on all sides leaving the center cold and rare.
- On a plate place the potato salad in the center; arrange green beans and peppers on top.
- Slice the tuna thinly and arrange on top of the vegetables.
- Allow 4 slices per person.
- Top with sliced boiled eggs and throw olives around the salad.
- It is good looking and makes a good impression on the guests.
Nutrition Facts : Calories 332.1, Fat 20, SaturatedFat 3.9, Cholesterol 198.9, Sodium 372.8, Carbohydrate 20.4, Fiber 4.5, Sugar 7.1, Protein 20.4
More about "contemporary salad nicoise recipes"
JULIA CHILD’S SALADE NIçOISE RECIPE - ORG
From wgbh.org
Estimated Reading Time 3 mins
NIçOISE SALAD (FRENCH SALAD WITH TUNA) - THE …
From themediterraneandish.com
4.6/5 (13)Calories 333 per servingCategory Salad
TUNA NIçOISE SALAD RECIPE | BON APPéTIT
From bonappetit.com
SALADE NICOISE RECIPE - GOOD CHEAP EATS
From goodcheapeats.com
CLASSIC FRENCH NIçOISE SALAD RECIPE - 2023 - MASTERCLASS
From masterclass.com
EASY NIçOISE SALAD | THE MODERN PROPER
From themodernproper.com
5/5 (1)Total Time 20 minsCuisine MediterraneanCalories 476 per serving
- Drain and allow to cool completely.Heat potatoes according to package instructions along with herbs.In a small bowl mix together all ingredients for lemon dressing.On a large platter arrange mixed greens
THE UN-COMPOSED (I.E., BEST) NIçOISE SALAD RECIPE - SERIOUS EATS
From seriouseats.com
4.3/5 (3)Total Time 2 hrsCuisine FrenchCalories 481 per serving
CLASSIC SALADE NIçOISE | WILLIAMS SONOMA
From williams-sonoma.com
SHEET PAN SALMON NIçOISE SALAD UNDER $20: GET THE RECIPE! - TODAY
From today.com
SALAD NIçOISE: THE TRADITIONAL FRENCH RECIPE - SNIPPETS OF PARIS
From snippetsofparis.com
NICOISE SALAD (FRENCH SALAD WITH TUNA) | RECIPETIN EATS
From recipetineats.com
SALMON NIçOISE SALAD | THE MODERN PROPER
From themodernproper.com
NICOISE SALAD RECIPE - SIMPLY RECIPES
From simplyrecipes.com
NOVEAU SALADE NIçOISE | COOK'S ILLUSTRATED
From americastestkitchen.com
WHAT TO COOK THIS WEEK, MAY 9, 2023 — TODAY
From today.com
CLASSIC FRENCH NIçOISE SALAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
MAKE THIS SHEET PAN SALMON NIçOISE SALAD FOR UNDER $20 - YAHOO …
From news.yahoo.com
You'll also love