Nicoise On A Roll Recipes
SALADE NICOISE
Provided by Melissa d'Arabian : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- On a large platter, place the romaine lettuce and top decoratively with the rest of the ingredients. Season with salt and pepper, to taste. Drizzle with Lemon-Olive Vinaigrette and serve.
- In a small bowl, whisk together the mustard, lemon juice, and vinegar. Drizzle in the olive oil and whisk to create an emulsion. Add the thyme, olives, and salt and pepper, to taste. Let sit at least 10 minutes to marry the flavors.
LAYERED "NORCAL" NICOISE SALAD
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 Salad Seafood Salad Recipes Tuna Salad Recipes
Time 33m
Yield 1
Number Of Ingredients 19
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
NICOISE ON A ROLL
Steps:
- Combine all nicoise ingredients in a medium bowl. Mix thoroughly.
- For Sandwich: Open potato buns and place 1 lettuce leaf on the bottom half of each bun. Divide nicoise mixture between the 2 sandwiches. Top each with 3 tomato slices and red onion rings.
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- Boil potatoes in well salted water for 7 minutes or until tender. In the final 2 minutes of cooking add green beans to the pot and cook for 1 1/2 -2 minutes or until they turn bright green. Immediately submerge potatoes and green beans in an ice bath.
- In the bowl of a food processor combine olives, garlic, dijon, salt, and pepper. Pulse until well chopped. Slowly add olive oil and pulse until well combined. Add enough water (I used 2 tbsp) to reach a thinner dippable consistency
- Prepare a wrapping station with a bowl of warm water, a flour sack or clean dish towel, and a large piece of parchment paper. Soak spring roll wrapper in warm water until soft (about 30 seconds). Gently pull out of the water and lightly dry on a towel, carefully transfer to the parchment paper.
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- Cook potatoes until tender. Drain and rinse under cold water. Slip skins off and slice. Cook green beans under just tender crisp. Drain and immediately rinse them in cold water to retain their color.
- In a large bowl, stir together mayonnaise, onion, lemon juice, mustard, garlic salt and pepper, Add the potatoes, green beans and tuna. Toss, breaking up tuna into chunks, until mixture is evenly coated. Cover and refrigerate.
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