Best 5 Nicoise Vinaigrette Recipes

**Nicoise Vinaigrette: A Burst of Provencal Flavors**

A symphony of flavors awaits in the Nicoise vinaigrette, a delectable dressing that captures the essence of the sun-kissed Mediterranean coast. Originating from the vibrant city of Nice, France, this versatile dressing elevates salads, grilled meats, and roasted vegetables with its aromatic blend of fresh herbs, tangy vinegar, and luscious olive oil. Dive into the culinary journey of Nicoise vinaigrette, where each ingredient plays a harmonious role in creating a taste sensation that will transport you to the heart of Provence.

**Recipes to Delight Your Palate:**

1. **Classic Nicoise Vinaigrette:** Embark on a culinary adventure with the traditional Nicoise vinaigrette recipe, a harmonious blend of olive oil, red wine vinegar, Dijon mustard, shallots, garlic, and a bouquet of fresh herbs, including basil, chives, parsley, and tarragon. This versatile dressing adds a touch of Provencal magic to salads, grilled chicken, and roasted vegetables.

2. **Lemon-Herb Nicoise Vinaigrette:** Experience a refreshing twist on the classic with the lemon-herb Nicoise vinaigrette, where zesty lemon juice and a medley of aromatic herbs, including thyme, rosemary, and oregano, dance together in a symphony of flavors. Drizzle this dressing over grilled fish, crisp salads, or steamed asparagus for a burst of citrusy goodness.

3. **Honey-Mustard Nicoise Vinaigrette:** Indulge in the sweet and tangy delight of the honey-mustard Nicoise vinaigrette, where creamy Dijon mustard and a touch of honey create a luscious balance of flavors. This dressing complements grilled pork, roasted sweet potatoes, and fresh fruit salads, leaving a lingering taste of sweet harmony.

4. **Avocado-Basil Nicoise Vinaigrette:** Discover the velvety richness of the avocado-basil Nicoise vinaigrette, where ripe avocados, vibrant basil leaves, and a touch of lime juice come together in a creamy and flavorful embrace. This dressing adds a luscious texture and a burst of freshness to salads, grilled shrimp, and roasted vegetables.

5. **Roasted Red Pepper Nicoise Vinaigrette:** Ignite your taste buds with the roasted red pepper Nicoise vinaigrette, a smoky and aromatic dressing that captures the essence of grilled red peppers. Blended with olive oil, red wine vinegar, and a hint of paprika, this dressing adds a touch of heat and smokiness to grilled meats, roasted vegetables, and pasta salads.

Let's cook with our recipes!

NIçOISE SALAD WITH BASIL AND ANCHOVY-LEMON VINAIGRETTE

Niçoise Salad With Basil and Anchovy-Lemon Vinaigrette image

Here, I've riffed on a classic French salade niçoise. I save the anchovy for the dressing, but anchovy admirers can add more for garnish - and anchovy avoiders can simply leave them out. The only cooking is boiling the potatoes and haricots verts, which can be done together in the same pot. You can add a boiled egg if you like. Dressing the vegetables while warm helps them absorb all the good flavors more deeply, making this a salad that manages to be intense and light at the same time. Which is just what you want in the steamiest time of the year.

Provided by Melissa Clark

Categories salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 large garlic clove, minced
2 anchovy fillets, chopped
1/4 teaspoon salt, more as needed
2 tablespoons lemon juice
3/4 teaspoon grated lemon zest
1/2 teaspoon Dijon mustard
1/3 cup olive oil, more as needed
1/4 pound baby red potatoes
1/2 pound haricots verts or green beans
1 tablespoon finely chopped basil
8 radishes, cut into wedges, or 1 slender cucumber, peeled and sliced
2 large, ripe tomatoes, cut into wedges, or 1 pint cherry tomatoes, halved
2 (6 or 7-ounce) cans tuna packed in olive oil, drained
4 hard-boiled eggs (optional)
1/2 cup pitted kalamata olives, sliced
Freshly cracked black pepper, for serving
Flaky sea salt, for serving
Torn basil leaves, for serving

Steps:

Make the vinaigrette: Using the flat side of a knife, smash garlic clove, anchovy fillets and salt into a paste. Transfer to a small bowl and stir in lemon juice, zest and mustard. Using a whisk, slowly pour in olive oil while stirring constantly. Adjust seasoning as needed.
Place potatoes in a medium pot and cover them with 2 or 3 inches of cold water. Salt the water and bring to a boil. When water comes to a boil, continue cooking potatoes until fork tender, 10 to 15 minutes more. Add haricots verts during the last 1 minute of cooking (if using regular green beans, add them during the last 2 to 3 minutes of cooking depending on how thin they are). Drain vegetables and let sit until cool enough to handle but still quite warm. Halve potatoes, transfer to a small bowl along with the haricots verts and dress everything to coat with some (but not all) of the vinaigrette. When completely cool, toss in chopped basil.
On a large platter or four individual plates, arrange potatoes and haricots verts, radishes or cucumbers, tomatoes and tuna, and hard-boiled eggs, if using. Scatter olives over the top and drizzle with remaining vinaigrette. Serve garnished with freshly ground black pepper, flaky sea salt and torn basil leaves.

Nutrition Facts : @context http, Calories 410, UnsaturatedFat 22 grams, Carbohydrate 12 grams, Fat 28 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 593 milligrams, Sugar 3 grams, TransFat 0 grams

SALADE NIçOISE WITH YOGURT VINAIGRETTE

Salade Niçoise With Yogurt Vinaigrette image

The market tomatoes, green beans, peppers, cucumbers and lettuces were irresistible, and we would have been happy to dine on this iconic Provençal salad every day. I'm making the anchovies optional in this recipe, but they are always included in the authentic salade niçoise.

Provided by Martha Rose Shulman

Categories dinner, salads and dressings

Time 45m

Yield 6 servings

Number Of Ingredients 18

Ingredients

2 tablespoons good-quality red or white wine vinegar or sherry vinegar
1 tablespoon fresh lemon juice
1 garlic clove, small or large to taste, green shoot removed, puréed with a garlic press or in a mortar and pestle
Salt and freshly ground pepper to taste
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
5 tablespoons plain low-fat yogurt (you can omit this and use a total of 1/2 cup extra virgin olive oil)
3/4 pound medium Yukon gold or fingerling potatoes, cut in 3/4-inch dice
1 5 1/2-ounce can light (not albacore) tuna packed in water, drained
6 ounces green beans, trimmed, and cut in half if long
1 small red or green pepper, thinly sliced or diced
1 small cucumber (preferably Persian), cut in half lengthwise and then sliced in half-moons
2 hard-cooked eggs, preferably free range, peeled and cut in wedges
1 small head of Boston lettuce, 1 romaine heart, or 4 to 5 cups mixed baby salad greens, washed and dried
2 to 4 tablespoons chopped fresh herbs, like parsley, basil, tarragon, chives and marjoram
3 or 4 tomatoes, cut in wedges, or 1/2 pint cherry tomatoes, cut in half
6 to 12 anchovy fillets, rinsed and drained on paper towels
12 imported black olives

Steps:

Using a fork or a small whisk, mix together the vinegar and lemon juice with the garlic, salt, pepper and Dijon mustard. Whisk in the olive oil and yogurt.
Steam the potatoes above 1 inch simmering water for 10 to 15 minutes, until tender. Transfer to a large salad bowl and season with salt and pepper. Add the tuna and toss with 1/4 cup of the dressing while the potatoes are hot.
Bring a pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, add a generous amount of salt and add the green beans. Cook 4 to 5 minutes, until just tender. Transfer to the ice water, then drain. Dry on paper towels. Add to the salad bowl, along with the red or green pepper, cucumber, hard-boiled eggs, lettuce and herbs. Garnish with the tomatoes, anchovies and olives, and serve.

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 9 grams, Carbohydrate 17 grams, Fat 12 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 536 milligrams, Sugar 4 grams, TransFat 0 grams

SALADE NICOISE WITH VINAIGRETTE DRESSING

Salade Nicoise With Vinaigrette Dressing image

Make and share this Salade Nicoise With Vinaigrette Dressing recipe from Food.com.

Provided by mommyoffour

Categories Salad Dressings

Time 25m

Yield 8 serving(s)

Number Of Ingredients 23

Ingredients

1/4 cup red wine vinegar
3/4 cup olive oil
1/4 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon black pepper
1 teaspoon parsley, minced
1 teaspoon basil, minced
1 garlic clove, minced
4 potatoes, cooked, peeled and sliced
1/4 cup mayonnaise
3 tomatoes, quartered
3 cups green beans, lightly steamed
1 (7 ounce) tuna
1/2 cup olive
1 medium red onion, thinly sliced
1 green pepper, deseeded and sliced into rounds
3 stalks celery, sliced
3 hard-boiled eggs, quartered
1 head boston bibb lettuce
1/2 cup fresh parsley, minced
1 tablespoon chopped fresh basil
1/2 teaspoon chives, chopped
2 ounces anchovies

Steps:

Mix dressing together by mixing all ingredients in jar.
Shake again, just before serving.
Mix potatoes and mayonnaise to coat thoroughly.
Toss tomatoes lightly in a small amount of vinaigrette.
In a separate bowl, toss green beans in a small amount of vinaigrette, let marinate while preparing the rest of the salad.
When ready to serve, toss lettuce lightly in a small amount of vinaigrette until leaves are barely coated.
Place around the edge and bottom on the bowl, using all the leaves.
Place tuna in the center of the bowl.
Arrange tomatoes, green beans, potatoes around the outside in an interesting pattern.
Decorate with olives, onion slices, green pepper rounds, celery and eggs.
Garnish with herbs and anchovies.
Serve immediately with additional vinaigrette dressing.

Nutrition Facts : Calories 416.8, Fat 27.9, SaturatedFat 4.5, Cholesterol 96.9, Sodium 520.8, Carbohydrate 29.3, Fiber 5.7, Sugar 4.8, Protein 14.5

NICOISE VINAIGRETTE

Nicoise Vinaigrette image

Use this vinaigrette to dress Fresh-Tuna Salad Nicoise.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Yield Makes 3/4 cup

Number Of Ingredients 12

Ingredients

1 tablespoon red-wine vinegar
2 cloves garlic, coarsely chopped
1/2 cup watercress, leaves and some stems
3 tablespoons fresh lemon juice
2 cherry tomatoes, quartered
1 scallion, cut in 1/2-inch lengths
4 Nicoise olives, pitted
3 anchovy fillets, rinsed and dried
1 teaspoon capers
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

Steps:

Combine all ingredients except oil in a blender; finely chop. With blender running, slowly add oil until completely incorporated.

SPARTINA'S ROASTED COD WITH NICOISE VINAIGRETTE

Spartina's Roasted Cod With Nicoise Vinaigrette image

Provided by Florence Fabricant

Categories dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

8 marinated anchovy fillets, minced
1 tablespoon capers, minced
1 tablespoon nicoise olives, minced
1 tablespoon minced shallot
1 teaspoon finely slivered garlic
1/2 cup extra-virgin olive oil
3 tablespoons sherry wine vinegar
Salt and freshly ground black pepper
4 cod fillets, each about 6 ounces

Steps:

Preheat oven to 500 degrees. Mix anchovies, capers, olives, shallot and garlic with 1/3 cup olive oil and the vinegar. Season with salt and pepper.
Heat remaining oil in an oven-proof skillet. Season cod with salt and pepper, place in skillet and sear on one side until golden, about 2 minutes. Turn and place in oven until done, about 5 minutes.
Place a cod fillet on each of 4 plates. Spoon about 2 tablespoons of anchovy sauce on top.

Nutrition Facts : @context http, Calories 404, UnsaturatedFat 24 grams, Carbohydrate 1 gram, Fat 29 grams, Fiber 0 grams, Protein 33 grams, SaturatedFat 4 grams, Sodium 522 milligrams, Sugar 0 grams

Tips:

Use fresh, high-quality ingredients: The fresher your ingredients, the better your vinaigrette will taste. This is especially true for the olive oil, vinegar, and herbs.
Use a good quality olive oil: Not all olive oils are created equal. Look for an extra virgin olive oil that is made from fresh olives and has a fruity, flavorful taste.
Use a variety of vinegars: There are many different types of vinegar that can be used in a vinaigrette, such as white wine vinegar, red wine vinegar, balsamic vinegar, and apple cider vinegar. Experiment with different vinegars to find one that you like.
Add some herbs: Herbs can add a lot of flavor to a vinaigrette. Some popular herbs to use include basil, thyme, oregano, and rosemary.
Season to taste: Once you've made your vinaigrette, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.

Conclusion:

A niçoise vinaigrette is a delicious and versatile dressing that can be used on a variety of salads, vegetables, and grilled meats. It's made with fresh, simple ingredients and can be easily customized to your liking. So next time you're looking for a light and flavorful dressing, give niçoise vinaigrette a try.