Best 2 Classic Nicoise Salad Recipes
**A Culinary Journey to the French Riviera: Unraveling the Enchanting Classic Niçoise Salad and Its Diverse Recipe Variations**
Originating from the sun-kissed shores of Nice, France, the classic Niçoise salad is a culinary masterpiece that embodies the vibrant flavors and freshness of the Mediterranean. This iconic dish, pronounced as "niss-waz," showcases a harmonious blend of crisp salad greens, tender green beans, succulent tuna, vibrant tomatoes, creamy hard-boiled eggs, and briny olives, all united by a zesty vinaigrette dressing. Beyond the traditional recipe, modern interpretations of the Niçoise salad have emerged, offering exciting variations that cater to diverse dietary preferences and culinary adventures. From the classic Niçoise salad to its contemporary iterations, this article presents a comprehensive guide to this beloved dish, providing detailed recipes for each variation, along with insightful tips and serving suggestions. Embark on a culinary expedition as we delve into the world of the Niçoise salad, exploring its origins, traditional ingredients, and the creative liberties taken by modern chefs to reinvent this timeless classic.
CLASSIC NICOISE SALAD
Provided by Food Network Kitchen
Time 55m
Yield 4 servings
Number Of Ingredients 16
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.
CLASSIC NICOISE SALAD
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 18
Steps:
- In a medium bowl, whisk together olive oil, lemon juice, mustard, shallot, anchovy paste, and capers. Set aside.
- Prepare an ice-water bath in a large bowl, and set aside. Place quail eggs in a medium saucepan, and cover with several inches of cold water. Place the pan, covered, over high heat, stirring occasionally, until just before the water comes to a boil. Uncover, reduce to a simmer, and cook for 2 minutes, stirring eggs gently several times to ensure even cooking. Immediately transfer the eggs, with a slotted spoon, to the ice-water bath. Let cool completely, about 5 minutes. Pat one egg dry at a time; peel, and halve. Set aside.
- Fill a medium saucepan with salted water, and bring to a boil. Cook haricots verts until tender, 2 to 3 minutes. Using a slotted spoon, immediately transfer beans to the ice-water bath. Drain well, and pat dry. Drizzle with rice-wine vinegar, and set aside.
- Heat a well-seasoned grill pan over high heat. Meanwhile, place potatoes in a medium-size pot. Cover with cold, salted water. Bring to a boil, then reduce heat to simmer. Cook until fork-tender, about 8 minutes. Using a slotted spoon, immediately transfer potatoes to the ice-water bath. Drain well, and pat dry. Cut in half lengthwise, drizzle with vermouth, and reserve.
- Lightly brush tuna with olive oil, and season with salt and pepper. Place on grill pan, and cook to rare, 1 or 2 minutes per side.
- Toss lettuces with some of the anchovy-caper dressing, and place on large serving platter. In a separate bowl, toss potatoes, haricots verts, and tomatoes with more dressing, and arrange over lettuce.
- Slice tuna very thinly on the diagonal, and arrange over salad. Drizzle tuna with dressing. Garnish salad with quail eggs and nicoise olives.
Tips:
- Use fresh, high-quality ingredients: The fresher the ingredients, the better your salad will taste. Whenever possible, use organic or locally-sourced produce.
- Don't overcook the vegetables: The vegetables in your Niçoise salad should be cooked just until tender-crisp. Overcooking will make them mushy and bland.
- Use a good-quality olive oil: The olive oil you use in your dressing is important. Look for a flavorful, extra-virgin olive oil that will complement the other ingredients in your salad.
- Season your salad to taste: Don't be afraid to add salt, pepper, and other seasonings to your salad until it tastes just the way you like it.
- Garnish your salad with fresh herbs: Fresh herbs like basil, chives, or parsley add a pop of color and flavor to your Niçoise salad.
Conclusion:
Niçoise salad is a classic French dish that is perfect for a summer meal. It is light, refreshing, and packed with flavor. With its colorful array of fresh vegetables, hard-boiled eggs, tuna, and anchovies, Niçoise salad is a feast for the eyes as well as the palate. Whether you are serving it as a main course or a side dish, Niçoise salad is sure to be a hit with your family and friends.
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