Nicoise Salad Sandwich 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.

CHICKEN NIçOISE SALAD SANDWICHES

Steps:

• In medium bowl, gently mix all ingredients except 1/2 cup of the dressing, the rolls and romaine. Season with salt and pepper to taste.
• Cut slit in top of each roll, being careful not to cut all the way through. If necessary, remove excess bread from interior of each to allow room for filling.
• Stuff each roll with 1/4 cup lettuce and rounded 1/2 cup chicken mixture. Drizzle each sandwich with 1 tablespoon dressing.

SALAD NICOISE

Steps:

• Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool.
• In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours.
• In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies.

LAYERED "NORCAL" NICOISE SALAD

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.

NICOISE SALAD SANDWICH

Steps:

• In a large pot of boiling salted water, cook green beans until bright green and tender, 3 minutes. Drain, rinse under cool water, and chop. In a medium bowl, whisk together mustard, vinegar, shallot, and olive oil. Drain tuna, then break into chunks and add to vinaigrette, along with green beans. Season to taste with salt and pepper and stir to combine. In a food processor, pulse together tomatoes, olives, and parsley. Split baguette lengthwise and scoop out most of the insides. Arrange a few lettuce leaves on bottom half; top with tuna mixture and eggs. Spread tomato-olive mixture on top half of baguette and place on sandwich. To serve, cut crosswise into 4 pieces.

FOODCHANNEL EDITOR

Steps:

• 1 To make the Provençal vinaigrette, in a blender, combine the lemon juice, mustard, garlic and olive oil and blend until thickened. Season with salt and pepper. You will need about 1/4 cup of vinairgrette for the sandwiches. Reserve the remaining vinaigrette for another use. 2 Season the tuna on both sides with salt and pepper. 3 In a fry pan over medium-high heat, warm the olive oil until almost smoking. Add the tuna and cook, turning once, until the fish is well browned on the outside and still red in the center, about 2 minutes per side. Transfer the tuna to a cutting board and cut crosswise into 1/4-inch-thick slices. 4 Drizzle 1 teaspoon vinaigrette onto the bottom of each baguette. Top with the arugula, tuna, eggs, bell peppers, tomatoes and olives, dividing evenly. Top each sandwich with 2 anchovy fillets and drizzle with 1 teaspoon vinaigrette. Cover the sandwiches with the tops of the baguettes. 5 Serves 6.

TUNA NICOISE SANDWICH

Steps:

• In a medium bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. Transfer 2 tablespoons dressing to another bowl; toss with tuna. To remaining dressing, add cucumber and onion; toss to combine.
• Cut bread in half horizontally; remove most of soft interior crumb. Spread tapenade on bottom half. Top with basil leaves, then egg slices; season with salt and pepper. Top with tuna, then cucumber mixture; close sandwich.
• Wrap sandwich tightly in plastic and place between two baking sheets. Weight with a heavy skillet. Let stand 1 hour (or refrigerate, up to overnight). To serve, cut into quarters.

TUNA NICOISE SANDWICHES

Steps:

• Bring a small saucepan of water to a boil over high heat. Gently lower the eggs into the boiling water with a slotted spoon. Reduce the heat to medium-high and cook for 10 minutes, until both the whites and yolks are fully set (hard-boiled). Transfer to a large bowl filled with ice water to stop the cooking. Peel the eggs, then thinly slice.
• Meanwhile, place the red onion in a small bowl and cover with ice water. Soak for 5 to 15 minutes (this will remove some of the sharp, raw onion flavor). Whisk together the mayonnaise, mustard, vinegar, thyme, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl until smooth. Drain all of the oil from the tuna fillets, then break up into bite-size pieces. Fold the tuna into the dressing until evenly coated.
• Cut the demi baguette in half crosswise, then halve each piece lengthwise to create 2 sandwiches. Spread the tapenade on the inside of the sandwich tops. Layer the tomato, red onion, egg and tuna on each sandwich bottom, dividing evenly. Top with the cucumber and spring greens, then close the sandwiches. Wrap each sandwich in parchment and refrigerate until ready to serve, up to 4 hours. Alternatively, cut each sandwich in half and serve immediately.

SALADE NIçOISE SANDWICH

Steps:

• 1. Place the potatoes in cold salted water in a medium pan and bring to a boil. Simmer until tender, about 15 minutes, then cool, peel, and quarter.
• 2. Combine the vinegar and mustard in a small bowl. Add salt and pepper and mix well. Stirring constantly, pour in the oil in a steady stream. Dress the quartered potatoes with about a tablespoon of dressing.
• 3. Place the lettuce in a large salad bowl. Add salt and pepper and enough dressing to lightly coat the lettuce (all but about 2 tablespoons). Toss, mixing well. Arrange the eggs, onions, tomatoes, radishes, olives, capers, anchovies, and tuna over the lettuce. Sprinkle the eggs, onions, tomatoes, and radishes with salt. Drizzle the salad with any remaining dressing, then toss gently and serve.
• Variation:
• Split 1 large or 2 small baguettes. Pull out and then discard some of the white bread inside and then fill with salad. Set aside for about 20 minutes, then cut into 8 pieces and serve.

SALADE NIçOISE SANDWICHES

Steps:

• Combine all tuna, capers, mayonnaise and fresh lemon juice in medium bowl. Season with pepper. Cut each bread loaf crosswise into 3 pieces, then halve each piece lengthwise. Pull out centers of bread pieces, leaving 1/2-inch-thick crusts. Spread olive paste on inside of each bread piece. Cover olive paste with generous amount of arugula. Spread 1/2 cup tuna mixture onto each bottom piece of bread. Top with sliced tomato and sliced onion, then with top pieces of bread. (Can be prepared 6 hours ahead.)