Best 2 What Is A Nicoise Salad Recipes

Nicoise salad is a classic French dish that originated in the city of Nice. It is a composed salad made with fresh, seasonal ingredients, and typically includes hard-boiled eggs, tomatoes, green beans, potatoes, olives, and a vinaigrette dressing. The salad is often served with tuna, anchovies, or both, and is a popular choice for lunch or dinner.

In this article, we will provide recipes for three different versions of Nicoise salad:

1. **Classic Nicoise Salad:** This recipe is a traditional take on the dish, made with all of the classic ingredients. This recipe is perfect for those who want to experience the true flavor of Nicoise salad.
2. **Nicoise Salad with Tuna:** This recipe adds tuna to the classic Nicoise salad, making it a more substantial and protein-packed meal. It is perfect for those who are looking for a quick and easy weeknight dinner.
3. **Nicoise Salad with Salmon:** This recipe uses smoked salmon instead of tuna, giving the salad a more delicate and elegant flavor. It is perfect for those who are looking for a special occasion dish or a lighter lunch option.

No matter which recipe you choose, you are sure to enjoy this delicious and refreshing salad. So gather your ingredients and let's get started!

Here are our top 2 tried and tested recipes!

CLASSIC NICOISE SALAD

Classic Nicoise Salad image

Provided by Food Network Kitchen

Time 55m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 pound red-skinned potatoes, sliced 1/3 inch thick
Kosher salt
2 tablespoons dry white wine
10 ounces haricots verts or thin green beans, trimmed
4 large eggs
1/4 cup white wine vinegar
1/2 shallot, minced (about 2 tablespoons)
2 tablespoons dijon mustard
1 tablespoon chopped fresh thyme
Freshly ground pepper
3/4 cup extra-virgin olive oil
8 cherry tomatoes or small cocktail tomatoes, halved or quartered
1 head Boston lettuce, leaves separated
6 radishes, trimmed and quartered
2 5 1/2-ounce cans Italian or Spanish tuna packed in olive oil, drained
1/2 cup nicoise olives

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

Salad Nicoise image

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

Ingredients

½ pound new potatoes, quartered
¼ cup chopped fresh parsley
¼ cup pitted nicoise olives
½ onion, thinly sliced
1 (5 ounce) can tuna
⅓ pound fresh green beans - rinsed, trimmed and blanched
½ pound mixed salad greens
1 cup lemon vinaigrette
3 hard-cooked eggs, quartered
3 roma (plum) tomatoes, thinly sliced
1 tablespoon capers
4 anchovy filets

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

Tips:

Use fresh, high-quality ingredients: The fresher the ingredients, the better your salad will taste. Look for ripe tomatoes, crisp lettuce, and tender green beans.
Don't overcook the vegetables: The vegetables in a Niçoise salad should be cooked just until tender-crisp. Overcooking will make them mushy and bland.
Use a good quality olive oil: Olive oil is the key to a flavorful Niçoise salad. Choose a fruity, extra-virgin olive oil that will enhance the taste of the other ingredients.
Season the salad to taste: Add salt, pepper, and other seasonings to taste. You may also want to add a splash of lemon juice or vinegar.
Serve the salad immediately: Niçoise salad is best served immediately after it is made. The longer it sits, the more the flavors will meld together and the salad will become less refreshing.

Conclusion:

Niçoise salad is a classic French dish that is perfect for a summer meal. It is made with fresh, seasonal ingredients and is packed with flavor. With its colorful ingredients and delicious dressing, Niçoise salad is sure to impress your guests. So next time you're looking for a refreshing and flavorful salad, give Niçoise salad a try. You won't be disappointed!