Layered Norcal Nicoise Salad Recipes

LIGHT NICOISE SALAD

Light Nicoise Salad image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 pound small red-skinned potatoes, quartered
Kosher salt
3/4 pound sugar snap peas, strings removed
1 cup cherry tomatoes or chopped plum tomatoes
2 tablespoons extra-virgin olive oil
2 tablespoons light mayonnaise
1 tablespoon red wine vinegar
1 head Bibb lettuce, leaves separated
2 5-ounce cans tuna packed in water, drained
1 yellow bell pepper, thinly sliced
1 tablespoon chopped pitted kalamata or nicoise olives
1/2 cup chopped fresh basil
Freshly ground pepper

Steps:

Put the potatoes in a medium pot and cover with water by about 2 inches. Add a pinch of salt, cover and bring to a simmer over high heat. Reduce the heat to medium high and simmer until just tender, about 5 minutes. Add the snap peas and continue simmering, covered, until the peas are crisp-tender, about 3 more minutes. Drain the potatoes and peas and rinse under cold water; transfer to a large bowl.
Make the dressing: Puree the tomatoes, olive oil, mayonnaise, vinegar and 1 tablespoon water in a blender.
Divide the lettuce among 4 bowls and drizzle with some of the dressing. Add the tuna, bell pepper, olives and basil to the potatoes and peas; add the remaining dressing and toss gently to coat. Season with salt and pepper, then pile on top of the lettuce.
Photograph by Antonis Achilleos

LAYERED "NORCAL" NICOISE SALAD

Layered

I love a good Nicoise salad, and the potatoes, green beans, olives, tomatoes, and chopped egg are perfect for layering. The salad amounts listed are just estimates and can be tweaked to your individual taste.

Provided by Chef John

Categories Tuna Salad

Time 33m

Yield 1

Number Of Ingredients 19

Ingredients

4 ounces tender, thin green beans
1 Yukon Gold potato, peeled and cut into 1/2-inch dice
1 tablespoon olive oil
3 ounces oil-packed tuna, drained
½ cup cherry tomato halves
½ cup pitted nicoise olives
1 hard-boiled egg, chopped
1 anchovy fillet
1 tablespoon chopped fresh parsley
1 tablespoon Dijon mustard
3 anchovy fillets
3 tablespoons white wine vinegar
2 tablespoons lemon juice
2 teaspoons minced shallots
1 teaspoon minced fresh tarragon
¼ cup ripe avocado
⅓ cup olive oil, or more to taste
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper

Steps:

Bring a pot of salted water to a boil over medium-high heat. Add green beans and cook for just 2 minutes. Transfer to a bowl of ice water using a slotted spoon.
Transfer potato cubes to the same pot; simmer over medium heat until tender, but not soft, 5 to 8 minutes. Remove potatoes with a slotted spoon and drain on a paper towel-lined plate. Slide out paper towel and drizzle warm potatoes with about 1 tablespoon olive oil.
Drain green beans. Cut into 1/2-inch to 3/4-inch pieces.
Place the potatoes in a 1-quart canning jar; even out the layer. Add in this order a layer of chopped green beans, tuna, tomatoes, olives, eggs, and anchovy fillet, evening out layers as you go. Top with chopped parsley. Leave about 1/2 inch space at the top. Close with lid and refrigerate while you make the dressing.
Place mustard and anchovies in a mixing bowl. Add vinegar, lemon juice, shallots, tarragon, and avocado, olive oil, black pepper, and cayenne pepper. Blend with an immersion blender until thoroughly emulsified, 1 or 2 minutes. If dressing seems too thick, stir in 1 or 2 teaspoons water or lemon juice.
Pour about 1/4 cup dressing into salad jar, or more to taste. Toss with a fork. Or you can shake the jar and transfer dressed salad to a bowl.

Nutrition Facts : Calories 1592.4 calories, Carbohydrate 56.3 g, Cholesterol 240.9 mg, Fat 134.9 g, Fiber 10.9 g, Protein 44.3 g, SaturatedFat 19.5 g, Sodium 3184.8 mg, Sugar 3.4 g

LAYERED "NORCAL" NICOISE SALAD

Layered

I love a good Nicoise salad, and the potatoes, green beans, olives, tomatoes, and chopped egg are perfect for layering. The salad amounts listed are just estimates and can be tweaked to your individual taste.

Provided by Chef John

Categories Tuna Salad

Time 33m

Yield 1

Number Of Ingredients 19

Ingredients

4 ounces tender, thin green beans
1 Yukon Gold potato, peeled and cut into 1/2-inch dice
1 tablespoon olive oil
3 ounces oil-packed tuna, drained
½ cup cherry tomato halves
½ cup pitted nicoise olives
1 hard-boiled egg, chopped
1 anchovy fillet
1 tablespoon chopped fresh parsley
1 tablespoon Dijon mustard
3 anchovy fillets
3 tablespoons white wine vinegar
2 tablespoons lemon juice
2 teaspoons minced shallots
1 teaspoon minced fresh tarragon
¼ cup ripe avocado
⅓ cup olive oil, or more to taste
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper

Steps:

Bring a pot of salted water to a boil over medium-high heat. Add green beans and cook for just 2 minutes. Transfer to a bowl of ice water using a slotted spoon.
Transfer potato cubes to the same pot; simmer over medium heat until tender, but not soft, 5 to 8 minutes. Remove potatoes with a slotted spoon and drain on a paper towel-lined plate. Slide out paper towel and drizzle warm potatoes with about 1 tablespoon olive oil.
Drain green beans. Cut into 1/2-inch to 3/4-inch pieces.
Place the potatoes in a 1-quart canning jar; even out the layer. Add in this order a layer of chopped green beans, tuna, tomatoes, olives, eggs, and anchovy fillet, evening out layers as you go. Top with chopped parsley. Leave about 1/2 inch space at the top. Close with lid and refrigerate while you make the dressing.
Place mustard and anchovies in a mixing bowl. Add vinegar, lemon juice, shallots, tarragon, and avocado, olive oil, black pepper, and cayenne pepper. Blend with an immersion blender until thoroughly emulsified, 1 or 2 minutes. If dressing seems too thick, stir in 1 or 2 teaspoons water or lemon juice.
Pour about 1/4 cup dressing into salad jar, or more to taste. Toss with a fork. Or you can shake the jar and transfer dressed salad to a bowl.

Nutrition Facts : Calories 1592.4 calories, Carbohydrate 56.3 g, Cholesterol 240.9 mg, Fat 134.9 g, Fiber 10.9 g, Protein 44.3 g, SaturatedFat 19.5 g, Sodium 3184.8 mg, Sugar 3.4 g

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