Salade Niçoise With Spring Vegetables 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.

GREEN BEAN NIçOISE SALAD

Steps:

• Place potatoes in a medium pot; add cold water to cover by 1". Season with salt, bring to a boil, and cook until potatoes are fork-tender, 12-15 minutes. Transfer to a large bowl of ice water and chill until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.
• Meanwhile, bring another medium pot of salted water to a boil. Add green beans and cook until crisp-tender, 2-4 minutes. Using a slotted spoon, transfer to ice water; reserve hot water in pot. Chill beans until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.
• Return water in green bean pot to a boil, carefully add eggs, and cook 8 minutes. Transfer eggs to ice water and chill until cold, about 5 minutes. Peel; set aside.
• Combine shallot, lemon zest, lemon juice, Dijon, honey, pepper, and 1/4 tsp. salt in a medium bowl. Whisk in 3 Tbsp. oil in a slow, steady stream, then whisk in 1 Tbsp. dill.
• Heat remaining 2 Tbsp. oil in a small saucepan over medium-high. Add capers and cook, swirling pan occasionally, until capers burst and are crisp, about 5 minutes. Transfer capers with slotted spoon to paper towels. Let oil cool.
• Toss green beans in a large bowl with half of the dressing. Arrange on a platter. Transfer potatoes to same bowl and toss with 1 Tbsp. dressing; arrange in a section on top of green beans. Toss radishes with 1 Tbsp. dressing in same bowl; arrange in another section on top of green beans. Cut eggs into quarters and place eggs and olives in sections on top of green beans, letting some beans show through. Just before serving, drizzle salad with remaining dressing, then top with fried capers and remaining 1 Tbsp. dill.

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.

SALADE NIçOISE RECIPE

Steps:

• To make the vinaigrette, whisk together the olive oil, vinegar (or lemon juice), basil, and garlic in a bowl. Add salt and pepper, and any optional ingredients such as mustard or mayonnaise.
• Boil the eggs for 8 minutes, then let cool in a bowl of cold water. Remove egg shells and chop into quarters.
• Rinse the mesclun lettuce and arrange in a large serving bowl.
• Chop the tomatoes into quarters and toss into the serving bowl, along with the eggs.
• Shred the tuna (or anchovies) into small pieces and add in the bowl.
• Drain and rinse the canned fava beans and put in a pot of boiling water. Bring to a simmer and cook for approx 5-8min until soft.
• Add the rest of the ingredients into the serving bowl and toss the salad.
• Let salad rest for 20 minutes before serving.

SALADE NIçOISE WITH SPRING VEGETABLES

Steps:

• Prepare a medium-hot fire (450°F) in a wood-fired grill, or plan to use a grill pan.
• To make the dressing, whisk the vinegar, shallots, mustard, garlic paste, and anchovy paste together in a small bowl until well combined. Gradually whisk in the oil until the mixture is emulsified. Whisk in the thyme, tarragon, and salt and pepper to taste. Set aside.
• Cook the beans in a large pot of salted boiling water for 3 to 4 minutes, or until crisp-tender. Immediately transfer them to a bowl of ice water to stop the cooking. Remove when cooled, then drain and pat dry and set aside. Cook the carrots by the same method. Add the potatoes to salted boiling water and simmer, uncovered, until tender (15 to 20 minutes) and drain into colander. Halve the potatoes while still warm and toss with a small amount of the dressing to coat. Set aside to cool.
• Heat a grill pan, if using, over high heat, then decrease the heat to medium-high. Coat the grill grids with oil or oil the grill pan. Brush the tuna steaks with olive oil and lightly season with salt and pepper on both sides. Grill uncovered, turning once, for about 4 minutes on each side for medium-rare. Remove from the heat and let rest for 3 minutes. Break into large pieces, about 3 inches or so.
• Toss the lettuce in a large bowl with about 2 tablespoons of the dressing and salt and pepper to taste. In a small bowl, toss the tomatoes with 1 tablespoon of the dressing and salt lightly. Toss the beans with a small amount of salad dressing to coat just before serving.
• Arrange the beans, potatoes, tuna, lettuce, tomatoes, olives, and egg wedges in sections on a platter. Sprinkle with the parsley and serve. Drizzle each serving with dressing and sprinkle capers on the tuna.