Nicoise Salad Vinaigrette
1/2 cup lemon juice
3/4 cup extra-virgin olive oil
1 medium shallot, minced
1 Tbsp minced fresh thyme leaves
2 Tbsp minced fresh basil leaves
2 teaspoons minced fresh oregano leaves
1 teaspoon Dijon mustard
Salt and freshly ground black pepper Salad
2 grilled or otherwise cooked tuna steaks* (8 oz each) or 2-3 cans of tuna
6 hard boiled eggs, peeled and either halved or quartered
10 small new red potatoes (each about 2 inches in diameter, about 1 1/4 pounds total), each potato scrubbed and quartered
Salt and freshly ground black pepper
2 medium heads Boston lettuce or butter lettuce, leaves washed, dried, and torn into bite-sized pieces
3 small ripe tomatoes, cored and cut into eighths
1 small red onion, sliced very thin
8 ounces green beans, stem ends trimmed and each bean halved crosswise
1/4 cup niçoise olives
2 Tbsp capers, rinsed and/or several anchovies (optional)
*Marinate tuna steaks in a little olive oil for an hour. Heat a large skillet on medium high heat, or place on a hot grill. Cook the steaks 2 to 3 minutes on each side until cooked through. 1 Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in medium bowl; season to taste with salt and pepper and set aside. 2 Bring potatoes and 4 quarts cold water to boil in a large pot. Add 1 tablespoon salt and cook until potatoes are tender, 5 to 8 minutes. Transfer potatoes to a medium bowl with a slotted spoon (do not discard boiling water). Toss warm potatoes with 1/4 cup vinaigrette; set aside. 3 While potatoes are cooking, toss lettuce with 1/4 cup vinaigrette in large bowl until coated. Arrange bed of lettuce on a serving platter (I used two serving platters, shown in the photos). Cut tuna into 1/2-inch thick slices, coat with vinaigrette. Mound tuna in center of lettuce. Toss tomatoes, red onion, 3 tablespoons vinaigrette, and salt and pepper to taste in bowl; arrange tomato-onion mixture on the lettuce bed. Arrange reserved potatoes in a mound at edge of lettuce bed. 4 Return water to boil; add 1 tablespoon salt and green beans. Cook until tender but crisp, 3 to 5 minutes. Drain beans, transfer to reserved ice water, and let stand until just cool, about 30 seconds; dry beans well. Toss beans, 3 tablespoons vinaigrette, and salt and pepper to taste; arrange in a mound at edge of lettuce bed. 5 Arrange hard boiled eggs, olives, and anchovies (if using) in mounds on the lettuce bed. Drizzle eggs with remaining 2 tablespoons dressing, sprinkle entire salad with capers (if using), and serve immediately.
Nicoise Salad.
636 calories per person
Fruits are the main ingredients in fruit salads.
Nicoise salad, nickel-sized pickle slices, ninety capers, North Atlantic Salmon, nut butters, New Potato slices,
It is usually eaten cold, but it can also be eaten with warm elements added to the salad.
A Cobb Salad has chicken, tomato, bacon, egg and avocado as main ingredients on top of chopped lettuce
A pan bagnat is a sandwich originating in southern France, consisting of Nicoise salad in a circular bun.
Anchovies can be added to many recipes in the form of anchovy paste. They are often used in salad dressings and can be added to pasta dishes or even as a topping on pizza.
Research has shown that the identity of the individual who actually invented nicoise salad is uncertain. Some say a Russian born Ballet choreographer, George Balanchine, may have had some influence in its creation. It originated in France and was named for the city of Nice, France. It's fame in America was due to the efforts of Julia Child.
Research has shown that the identity of the individual who actually invented nicoise salad is uncertain. Some say a Russian born ballet choreographer, George Balanchine, may have had some influence in its creation. It originated in France and was named for the city of Nice, France. It's fame in America was due to the efforts of Julia Child.
The bedding of a salad is the base of a salad, which generally means it is the main ingredient. There is usually more of this ingredient than there is of the other ingredients. A good base or bedding for a salad is lettuce or other green leafy vegetables such as spinach.
Well, honey, a main course salad is like a regular salad, but on steroids. It's got all the usual suspects - greens, veggies, maybe some protein like chicken or shrimp - but it's hearty enough to stand on its own as a meal. So basically, it's a salad that's not messing around when it comes to filling you up.