Salade Nicoise

QSis

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Here's my version of another great summer dinner salad. Arranged salads are so cool! :smile:

Lee

Imported tuna (I like the stuff that comes in a glass jar from Italy)
Boiled Yukon Gold potatoes
Green beans (I can't easily get haricots verts)
Hard boiled egg
Nicoise olives
Cornichons (they are little French pickles, but I don't like them, so I use dill pickles or capers)
Tomatoes
Green onions
Bed of lettuce


Dijon vinagrette
 

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QSis

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I'm getting better at making these!

Three important things:

1. Season each item separately
2. Use a great imported tuna in oil
3. Make a delicious dressing and just LIGHTLY drizzle (I made a garlic herbed dijon vinegrette, based on Jacques Pepin's dressing for Salade Nicoise)

Lee

 

QSis

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QBro made these again the other night. He went a little overboard on the ingredients, LOL!

Lee
 

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MexicoKaren

Joyfully Retired
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We have salade Nicoise every few weeks in summer - a tasty way to get all of your major food groups in one dish. I like to make it with salmon the best, but salmon has become very expensive here in the last several months, so we may be reverting to tuna once the weather warms up. Nice pics!
 

QSis

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Bump.

A great summer meal that won't heat up the kitchen.

I forgot the HB eggs this time, but used a can of (expensive) imported tuna in olive oil, so we loved it anyway!

Lee
 

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QSis

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Made another couple of these salads last night for the end of summer. My garden beans, grape tomatoes and thyme - everything else was storebought (my Dad gave me the imported tuna filets for my birthday in the Spring).
I cut the salad recipe in half, since I was only making two salads. I made the whole recipe of dressing, though, since it's really delicious.
Lee
Nicoise Salade
Ingredients

Directions
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.

Photograph by Johnny Miller
Recipe courtesy of Food Network Magazine
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© 2015 Television Food Network, G.P. All Rights Reserved.
 

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QSis

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These are so pretty and they turn out differently every time I make it!

This was Kathy's and my meal for our second-to-last Friday night during Lent this year.

Lee
 

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Johnny West

Well-known member
Here is tonight's dinner. I didn't use the asparagus but added some avocado instead.
 

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QSis

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Looks great, John, but where are your cornichons???

I'll be making one of these when my haricots jaune (yellow beans) come in - pretty soon.

Lee
 

Johnny West

Well-known member
I can't have them since they have sugar which is restricted. I thought about using capers but figured there was enough.
 
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