Best 4 Ree Drummond Nicoise Salad Recipes
**A Culinary Journey to the Nicoise Salad: A Refreshing Symphony of Flavors**
Originating from the sun-kissed shores of Nice, France, the Nicoise salad is a symphony of flavors that tantalizes the palate with its refreshing medley of ingredients. This iconic dish, pronounced [ni-swaz], is a delightful composition of crisp greens, tender vegetables, succulent tuna, and a vibrant dressing that brings the entire ensemble to life.
As you embark on this culinary journey, you'll discover a symphony of tastes and textures. The foundation of the salad lies in the bed of fresh, vibrant greens, often a combination of tender lettuces and peppery arugula. Nestled amidst the greens is a colorful array of vegetables, each contributing its unique flavor and texture. Sweet cherry tomatoes burst with juicy goodness, while crisp green beans and tender potatoes add a delightful crunch. Hard-boiled eggs provide a protein-rich addition, and briny olives add a salty contrast.
But the true star of the Nicoise salad is undoubtedly the tuna. Flaky and succulent, the tuna is often seared or grilled to perfection, adding a savory depth to the dish. Nestled amidst the salad, it becomes a delectable treasure waiting to be discovered.
Finally, the vibrant dressing, a harmonious blend of olive oil, vinegar, Dijon mustard, and fresh herbs, brings all the elements together. Its tangy and herbaceous notes elevate the salad, creating a burst of flavor with every bite.
So, prepare your taste buds for a culinary adventure as you delve into the world of the Nicoise salad. With its refreshing medley of flavors and textures, it's a dish that will transport you to the sun-drenched shores of Nice with every bite. Dive into the recipes within this article and discover the secrets behind crafting this iconic salad in your own kitchen.
QUICK ITALIAN SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- For the dressing: In a blender, add the olive oil, mayonnaise, Parmesan, parsley, sugar, vinegar, black pepper, salt, red pepper flakes, garlic and lemon juice and blend until pureed.
- For the salad: Put the romaine and iceberg greens in a large bowl and toss with the dressing. Top the salad with the pepperoncini, olives, tomatoes and onions. Sprinkle with Parmesan at the end.
EAT YOUR GREENS SALAD
This is Ree's favorite salad to serve at a BBQ. You don't have to stick to these exact ingredients-anything that is green can go in. Switch things up with asparagus, Granny Smith apples or anything else you fancy-as long as it's green!
Provided by Ree Drummond Bio & Top Recipes
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the dressing: Add the spinach, hummus, olive oil, pesto, honey, salt, pepper and lemon zest and juice to a small blender, then blend until smooth.
- For the salad: Add the romaine, kale, peas, Pecorino Romano, basil, cucumber, scallion, avocado and green pepper to a large bowl. Add the dressing and toss to combine. Transfer to a serving platter or bowl.
EVERYTHING ANTIPASTO SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 2 servings
Number Of Ingredients 17
Steps:
- For the dressing: Make the dressing in a small bowl by whisking together the balsamic vinegar, garlic and oregano. While whisking, drizzle in the olive oil. Season with salt and pepper.
- For the salad: Place the romaine lettuce in a bowl. Drizzle over the dressing and toss. Arrange on a platter to make a base for the salad. Artfully place the meats, peppers, tomatoes, artichoke hearts, olives and mozzarella balls around the platter. Garnish with the basil leaves and drizzle with the balsamic glaze.
GRILLED NECTARINE SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 16m
Yield 4 servings (plus additional dressing)
Number Of Ingredients 10
Steps:
- Heat a grill pan over medium-high heat.
- Drizzle the nectarine halves with a little olive oil. Grill cut-side down for 2 to 3 minutes, turning midway to achieve lovely grill marks. Set aside.
- In a bowl, whisk together the honey, Dijon and vinegar. Whisk in the olive oil to emulsify. Add some salt and pepper and mix.
- Toast the slivered almonds in a small skillet over medium-low heat until just turning golden brown.
- In a large bowl, toss the salad greens with enough of the dressing to lightly coat. (You won't use all of the dressing; save to have on another salad tomorrow!) Toss in the warm toasted almonds.
- Divide the salad among 4 plates. Place a nectarine half on each serving. Drizzle the nectarines with a little more dressing. With a fork, cut the blue cheese into chunks and distribute among the plates.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
- Don't overcook the vegetables. They should be tender but still have a bit of crunch.
- Use a good quality olive oil. This will help to enhance the flavor of the salad.
- Don't be afraid to experiment with different ingredients. There are many variations of Niçoise salad, so feel free to add or omit ingredients to suit your taste.
- Serve the salad immediately. This is when it is at its best.
Conclusion:
Niçoise salad is a delicious and refreshing dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste. With its colorful ingredients and delicious dressing, Niçoise salad is sure to be a hit at your next gathering.
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