Nicoise Salad Pizzette Recipes

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Dust a baking sheet with cornmeal. Set aside.
• For the tapenade: Place the olives, lemon juice, oil, capers, rosemary, thyme, anchovies and garlic in a food processor. Blend until smooth.
• On a lightly floured work surface, roll out the pizza dough into two 10-inch diameter circles, each about 1/4-inch thick. Using a 4-inch round cookie cutter, cut out 4 circles of dough from each and transfer to the prepared baking sheet. Using the tines of a fork, prick the dough all over. Spread about 1 tablespoon of the tapenade over each dough circle (any extra can be used to top fish or chicken, or mixed through pasta or used as a spread for sandwiches) and place a slice of tomato on top. Drizzle with olive oil and bake until the dough is crisp and golden, 15 to 20 minutes.
• Place the tuna and the olive oil from the tuna can in a small bowl. Using a fork, lightly mash the tuna. Divide the tuna and spoon on top of the cooked dough. Arrange 3 pieces of green bean on top of the tuna and serve.

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.

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.

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.

Steps:

• Add the potatoes to a large saucepan and cover with cold water. Add 1 tablespoon salt and bring to a boil. Cook until the potatoes are almost tender, 10 to 12 minutes. Remove to a bowl and set aside.
• Meanwhile, bring a medium pot of water to a boil. Set up a large bowl of ice water and line a sheet tray with a paper towel or kitchen towel. Generously season the boiling water with salt. Add the green beans and cook for 2 to 3 minutes. Remove with a spider or drain in a colander and transfer to the ice bath. Once cooled, transfer the green beans to the lined sheet tray and pat dry.
• On a large platter or low bowl, arrange the Bibb lettuce, potatoes, grape tomatoes, green beans, eggs, olives and tuna.
• Whisk together the vinegar and Dijon with a little salt and pepper in a small bowl or measuring cup. Slowly stream in the oil while whisking until it is all combined and emulsified. Pour about half of the dressing over the salad, reserving the remaining dressing for serving. Serve with crusty French bread, if desired.

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.

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.

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.

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.

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.

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.

Steps:

• In a medium bowl, whisk together olive oil, lemon juice, mustard, shallot, anchovy paste, and capers. Set aside.
• Prepare an ice-water bath in a large bowl, and set aside. Place quail eggs in a medium saucepan, and cover with several inches of cold water. Place the pan, covered, over high heat, stirring occasionally, until just before the water comes to a boil. Uncover, reduce to a simmer, and cook for 2 minutes, stirring eggs gently several times to ensure even cooking. Immediately transfer the eggs, with a slotted spoon, to the ice-water bath. Let cool completely, about 5 minutes. Pat one egg dry at a time; peel, and halve. Set aside.
• Fill a medium saucepan with salted water, and bring to a boil. Cook haricots verts until tender, 2 to 3 minutes. Using a slotted spoon, immediately transfer beans to the ice-water bath. Drain well, and pat dry. Drizzle with rice-wine vinegar, and set aside.
• Heat a well-seasoned grill pan over high heat. Meanwhile, place potatoes in a medium-size pot. Cover with cold, salted water. Bring to a boil, then reduce heat to simmer. Cook until fork-tender, about 8 minutes. Using a slotted spoon, immediately transfer potatoes to the ice-water bath. Drain well, and pat dry. Cut in half lengthwise, drizzle with vermouth, and reserve.
• Lightly brush tuna with olive oil, and season with salt and pepper. Place on grill pan, and cook to rare, 1 or 2 minutes per side.
• Toss lettuces with some of the anchovy-caper dressing, and place on large serving platter. In a separate bowl, toss potatoes, haricots verts, and tomatoes with more dressing, and arrange over lettuce.
• Slice tuna very thinly on the diagonal, and arrange over salad. Drizzle tuna with dressing. Garnish salad with quail eggs and nicoise olives.