RECIPE: I made this for dinner last night. REC: Nicoise Salad

RECIPE:
dawn_mo

dawn_mo

Well-known member
I went to the Kansas City Farmer's Market yesterday, which was fabulous, and bought beautiful asparagus, green beans and baby Yukon Gold potatoes.

I made this salad for dinner. I used different amounts of the salad ingredients and added asparagus and the baby Yukons to it. It was wonderful. I would double the dressing next time, and toss it with half, then right before serving add the second half and toss again. Or make more and serve it on the side. I put sardines and anchovies on a separate plate so people could add as they liked. I loved the sardines and anchovies with this salad.

Nicoise Salad Recipe #55886

For a summer lunch or dinner, one of my favorite salads. There is always a debate going on about this salad, what should be in there and what not. I don't use potatoes in mine, but if you like to add them, do so. I have added the sardines because I like them in this salad, but you can leave them out. The dressing can be drizzled over the salad instead of mixing it in, or you can use your own favorite dressing. Serve with some nice bread, and a glass of wine (of course!) Cook time of the beans is not included.

by Pets'R'us

4-6 servings

40 min 40 min prep

lettuce leaves, of your own choice

8 ounces green beans, cooked but still crunchy

2-3 hardboiled egg, quartered

1 small red onion, cut in rings

2-3 tomatoes, skinned and in large chunks

8 ounces canned tuna, drained and flaked

1 crushed garlic clove

1/3 cup olives, halved or left whole

salt & freshly ground black pepper

Dressing

2-3 tablespoons olive oil

1 tablespoon white wine vinegar or sherry wine vinegar

1 tablespoon very finely chopped herbs, preferably a mix of parsley, chives and tarragon, approx

salt and pepper

Garnish

anchovy fillets, chopped if desired

quartered hardboiled egg

sardines, drained from a tin (optional)

cucumbers, sliced or chunks

1 tablespoon chopped small capers

Mix the oil and vinegar for the dressing, add salt, pepper and the herbs.

Toss together carefully, the dressing, beans, eggs (keep one for the garnish), onion, tomatoes, tuna, garlic and half of the olives; add salt and pepper to taste.

Pile in the center of the serving dish on top of the lettuce leaves, make it look as attractive as possible, finish the salad with the garnish ingredients.

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Thanks for the reminder. IT's the season as soon as . The beans will be a while yet though.

he tarragon is up in great supply. Nicoise and Joanie's shrimp salad are the 2 staples of summer lunches al fresco. A bottle of rose, sunshine. Love summer.

(I'm a traditionalist when it comes to Nicoise and potatoes are essential for me) Tuna, Nicoise olives, French green beans (haricots verts), tarragon mayo, tiny new potatoes, and anchovies.

 
If I might...I'd like to add my favorite also. It's Ina Garten's and it it fantastic!

Grilled Tuna Nicoise Platter

8 (1-inch-thick) fresh tuna steaks (about 4 pounds)
Good olive oil
Kosher salt
Freshly ground black pepper
3/4 pound French string beans (haricots verts), stems removed and blanched
1 recipe French Potato Salad, recipe follows
2 pounds ripe tomatoes, cut into wedges (6 small tomatoes)
8 hard-cooked eggs, peeled and cut in 1/2
1/2 pound good black olives, pitted
1 bunch watercress or arrugula
1 can anchovies (optional)
For the vinaigrette:
3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
10 tablespoons good olive oil


To grill the tuna, get a charcoal or stove-top cast iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 1 1/2 to 2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Arrange the tuna, haricots verts, potato salad, tomatoes, eggs, olives, watercress, and anchovies, if used, on a large flat platter.
For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Drizzle some over the fish and vegetables and serve the rest in a pitcher on the side.


French Potato Salad:
1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons good dry white wine
2 tablespoons chicken stock
3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
10 tablespoons good olive oil
1/4 cup minced scallions (white and green parts)
2 tablespoons minced fresh dill
2 tablespoons minced flat-leaf parsley
2 tablespoons julienned fresh basil leaves
Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.

Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

Yield: 4 to 6 servings
Preparation time: 20 minutes
Cooking time: 30 minutes

http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_23770_PRINT-RECIPE-FULL-PAGE,00.html

 
You're welcome. Thanks for reminding me also. I'll make it this week but I.

think I'll use grilled salmon this time.

 
I love Salad Nicois, and I make a potato salad, too, though I've never used fresh tuna...

what a treat that will be.

In Nice, I'm told they really scoff at the potatoes and green beans. It's heresy, but they're my favorite part.

 
That sounds good too, and fresh salmon is easier for me to get around here.

Would you still cook the salmon so that it is raw in the center?

 
Here's a link to my potato salad, and I make vinaigrette by shaking O&V in a spent mustard jar

other than that I wing it. It's always lettuce, green beans, tomatoes, olives, eggs, tuna, anchovies, capers, and I add whatever else needs to be used up.

If I don't have time to make the potato salad I just steam a few and add them as is. I like to lay it out on a platter--it really looks inviting that way. A warm day and a chilled dry rosé make it taste better.

http://www.finerkitchens.com/swap/forum1/54368_Its_basically_cooked_potato_slices_tossed_with_vinaigrette_while_still_warm

 
Someone in Nice. And I read somewhere that the rule in Nice is that there can be no cooked

element other than the egg. The one I had there was pretty simple.

However, every Salade Nicois I've had in France, outside Nice, had potatoes and green beans, and that's the way I like it.

It's kind of like Texans insisting that Chili can't have beans in it.

 
Someone in Nice. And I read somewhere that the rule in Nice is that there can be no cooked

element other than the egg. The one I had there was pretty simple.

However, every Salade Nicois I've had in France, outside Nice, had potatoes and green beans, and that's the way I like it.

It's kind of like Texans insisting that Chili can't have beans in it.

 
Decided to look it up in Larousse. THe old Larousse. It was pretty definitive...

as in not giving any options:
Mix equal parts of potatoes and French beans, both cut in dice. Season with oil, vinegar, salt and pepper. Arrange in a dome in a salad dish. Decorate wtih fillets of anchovies, olives and capers. Garnish with quartered tomatoes. Sprinkle with chopped chervil and tarragon.

I tried it with fresh tuna once and didn't like it.

I acutally use regular mayo and add lemon juice and chopped tarragon. I do like it like that.

 
Funny indeed. I once took pop tarts, arranged on a beautiful platter, to Christmas dinner. The

real dessert had to stay in my own frig until ready to be eaten.

 
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