Egg Niçoise Salad Recipes

CLASSIC NICOISE SALAD

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.

NIçOISE DEVILED EGGS

Steps:

• Carefully place your eggs in a pot, large enough to hold them comfortably. Add enough cold water to rise about 2-inches above the eggs, and bring to a boil. Immediately reduce the heat to low and simmer, uncovered, for 14 minutes. While the eggs are simmering, prepare a large bowl with ice water. Remove the eggs with a slotted spoon, and place them in the ice water as you go.
• Once they're cool enough to touch, tap the eggs to crack the shells. Peel them and then gently slice each one in half, lengthwise. Very gently remove the yolks from each egg half and add them to a medium-sized mixing bowl. Add the mayonnaise, mustard and lemon juice, and mix until it's as smooth as possible.
• Remove 12 individual, pretty cuts of the shallots, capers, tomatoes, and olives, and set them aside for garnish.
• Add the remaining shallots, capers, tomatoes and olives to the egg yolk mixture and stir to blend. Season to taste with salt and pepper. (Here's how.)
• Set the egg white halves, open sides up, on a large serving platter. Using a tablespoon or a 1-inch cookie scoop to evenly divide the egg yolk mixture among the 12 egg white halves.
• Drain the Wild Selections Tuna in Olive Oil a bit, and evenly divide small chunks on the top of each deviled egg, gently pressing down. Now add a piece or two of the haricot verts to each one, followed by the shallots, capers, tomatoes and olive garnishes set aside from earlier. (You might have more than you need of the haricot verts -- you can save them for another use, or to snack on.)
• Crack a little pepper over the eggs and serve.

EGG NIçOISE SALAD

Steps:

• Mix the dressing ingredients together in a small bowl with 1 tbsp water.
• Meanwhile boil the potatoes for 7 mins, add the beans and boil 5 mins more or until both are just tender, then drain. Boil 2 eggs for 8 minutes then shell and halve.
• Toss the beans, potatoes and remaining salad ingredients, except the eggs, together in a large bowl with half the dressing. Arrange the eggs on top and drizzle over the remaining dressing.

NIçOISE SALAD

Steps:

• Gather the ingredients.
• Bring a pot of salted water to boil. Boil the potatoes for about 4 minutes.
• Remove with a slotted spoon, drain, then slice them in half. (Leave the water in the pot, though; you'll use it for blanching the green beans in a few moments.)
• Heat a skillet over medium-high heat, with a bit of olive oil until it's quite hot, then place the sliced potatoes in the pan, cut-side down.
• Sear for a minute or two until the potatoes are lightly browned, then remove them from the pan and transfer to a bowl. Toss with kosher salt and set aside.
• Bring the water back to a boil, and add the green beans. Blanch for 2 minutes.
• Remove with tongs to a bowl of ice water to shock them and keep them from cooking further. Drain and dry them with paper towels and set aside.
• Combine the oil, vinegar, mustard, garlic, and anchovies in a blender or food processor. Process until smooth. Season to taste with kosher salt and freshly ground black pepper. (The anchovies are salty, so you might not need much additional salt.)
• Place the salad greens in a bowl. Drizzle 2 tablespoons of the dressing and toss to coat. Arrange the greens on 4 serving plates or 1 large platter. Distribute the potato halves equally, with the browned sides facing up.
• Toss the green beans, olives, and tomatoes with enough additional dressing to lightly coat them, and arrange them on the salad.
• Divide the tuna and place it in the center of plates. Arrange the hard-boiled egg quarters, then garnish with the fresh parsley and serve. Note: Instead of the vinaigrette, you could serve a Niçoise salad with garlic aioli .