Start your culinary journey with a delectable dish that harmonizes the essence of the Mediterranean coast with a refreshing twist. The Mixed Seafood Nicoise Salad, a symphony of flavors and textures, captures the vibrant spirit of Southern France in every bite. This delightful salad boasts a colorful array of ingredients, including succulent shrimp, tender calamari, and flaky white fish, all perfectly cooked and brimming with ocean's bounty. Crisp green beans, baby potatoes, and hard-boiled eggs add a symphony of textures, while Kalamata olives and cherry tomatoes infuse each morsel with a burst of Mediterranean sunshine. Dressed in a vibrant vinaigrette that brings together the vibrant flavors of lemon, garlic, and fresh herbs, this salad is a symphony of flavors that will tantalize your taste buds. Join us as we embark on a culinary adventure, exploring the depths of this delectable dish and uncovering the secrets behind its irresistible charm.
Here are our top 5 tried and tested recipes!
GRILLED SEAFOOD SALAD NICOISE
Steps:
- Vinaigrette: Whisk all the ingredients together, except oil, until smooth. Slowly drizzle in the olive oil and whisk until combined. Season with salt and pepper to taste.;
- Seafood: Brush the tuna, shrimp and scallops with the olive oil and season with salt and pepper to taste. Grill the tuna to rare, grill the shrimp and sea scallops until just cooked through, about 2 to 3 minutes per side.;
- Vegetables: Preheat grill. Brush peppers and squash with oil and season with salt and pepper to taste. Grill each for 5 to 6 minutes on each side, until just cooked through.
- Place the green beans and tomatoes in bowls. Toss each with 2 tablespoons of the vinaigrette and season with salt and pepper to taste.
- Line 8 plates with the red leaf lettuce. On each plate arrange 2 scallops, 3 shrimp and 1 piece of the tuna. Divide the squash, beans, roasted pepper, tomatoes and olives among the plates. Drizzle the remaining dressing over the salad.
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.
SALAD NICOISE
This French-inspired salad makes a delightful summer dish. You can dress it up with other garden vegetables like corn, blanched broccoli, cauliflower and asparagus!
Provided by Bob Cody
Categories Salad Seafood Salad Recipes
Time 2h45m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 287.2 calories, Carbohydrate 34.7 g, Cholesterol 171.8 mg, Fat 8.7 g, Fiber 4.4 g, Protein 17.5 g, SaturatedFat 1.9 g, Sodium 1305.9 mg, Sugar 17.2 g
MIXED SEAFOOD NICOISE SALAD
I can't remember where I got this recipe, but it's a good one. This will really impress your friends for a summer time BBQ- takes some effort but so much of it can be done in advance and then you grill the seafood at the last minute. You can simplify this, too, by omitting some of the seafoods or any of the ingredients you aren't in the mood for. If you're not into Nicoise salads, the dressing alone is a recipe worth trying.
Provided by crispychick
Categories One Dish Meal
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 27
Steps:
- Dressing:.
- combine all ingredients in a jar with a tight fitting lid and shake until combined.
- Must be done at least 6 hours in advance.
- Let stand at room temperature.
- Salad:.
- Brush seafood with olive oil and season with salt and pepper.
- Marinate red pepper and squash in a little salad dressing.
- Quarter new potatoes and boil 15 minutes; toss in enough dressing to coat.
- Steam or boil green beans 5 minutes and toss in a little dressing.
- Grill seafood and red pepper and squash.
- Assembly:.
- On a very large platter, place the potatoes in the center, surrounded by the green beans.
- Surround this with the shredded lettuce.
- Place the grilled seafood and vegetables atop the lettuce.
- Arrange eggs, bacon, olives, cheese, and tomatoes on platter.
- Place one anchovy fillet atop each half of egg.
- Salt and pepper the entire dish and drizzle with the remaining dressing.
- Let guests serve themselves from center of table.
ANY WAY NIçOISE
Switch this up to suit your preferences, but try to always include a mix of cooked and raw vegetables for the best textures.
Provided by Anna Stockwell
Categories Bon Appétit Dinner Salad Summer Egg Lemon Juice Lentil Quick and Healthy Quick & Easy
Yield 6-8 servings
Number Of Ingredients 12
Steps:
- Whisk oil, lemon juice, mustard, honey, pepper, and 1 tsp. kosher salt in a medium bowl; set dressing aside.
- Bring a medium pot of salted water to a boil. Carefully add eggs and cook 7 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water (keep pot over high heat); chill until cold, about 5 minutes. Peel; set aside.
- Meanwhile, add green beans, asparagus, or potatoes to the same pot of boiling water and cook until just tender (if you are using a combination, cook vegetables separately), 2-4 minutes for green beans or asparagus, 10-15 minutes for potatoes. Using a slotted spoon, transfer to bowl of ice water; let sit until cold, about 3 minutes. Transfer to paper towels; pat dry.
- To serve, slice eggs in half and arrange on a platter with cooked and raw vegetables and protein. Top with pickled-briny ingredient(s), sprinkle with sea salt, and drizzle some reserved dressing over. Serve with remaining dressing alongside.
- Do Ahead: Dressing can be made 5 days ahead; cover and chill. Eggs can be boiled and vegetables blanched 2 days ahead; cover and chill separately.
Tips:
- When selecting seafood for your salad, opt for fresh, high-quality ingredients. Look for seafood that is firm to the touch and has no off odors.
- If you can't find fresh seafood, frozen seafood is a good option. Just be sure to thaw it properly before using it.
- To cook the seafood, you can either boil, steam, or grill it. Boiling is the quickest method, but steaming or grilling will help to preserve the seafood's delicate flavors.
- Once the seafood is cooked, let it cool slightly before adding it to the salad. This will help to prevent the salad from becoming too warm.
- To make the dressing, whisk together olive oil, vinegar, Dijon mustard, salt, and pepper. You can also add other herbs and spices to taste.
- To assemble the salad, place the lettuce, potatoes, green beans, tomatoes, and olives in a large bowl. Add the cooked seafood and dressing and toss to coat.
- Serve the salad immediately or chill it for later.
Conclusion:
Nicoise salad is a delicious and refreshing dish that is perfect for a summer meal. It is packed with fresh, healthy ingredients and is a great way to enjoy the flavors of the sea. With its combination of seafood, vegetables, and dressing, Nicoise salad is a well-balanced and satisfying meal that is sure to please everyone at your table.
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