Login or Register


 
Thread Rating:
  • 0 Votes - 0 Average
  • 1
  • 2
  • 3
  • 4
  • 5
Nicoise Salad Recipe
05-21-2012, 04:00 PM
Post: #1
INGREDIENTS
Vinaigrette
1/2 cup lemon juice
3/4 cup extra-virgin olive oil
1 medium shallot, minced
1 Tbsp minced fresh thyme leaves
2 Tbsp minced fresh basil leaves
2 teaspoons minced fresh oregano leaves
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
Salad
2 grilled or otherwise cooked tuna steaks* (8 oz each) or 2-3 cans of tuna
6 hard boiled eggs, peeled and either halved or quartered
10 small new red potatoes (each about 2 inches in diameter, about 1 1/4 pounds total), each potato scrubbed and quartered
Salt and freshly ground black pepper
2 medium heads Boston lettuce or butter lettuce, leaves washed, dried, and torn into bite-sized pieces
3 small ripe tomatoes, cored and cut into eighths
1 small red onion, sliced very thin
8 ounces green beans, stem ends trimmed and each bean halved crosswise
1/4 cup niçoise olives
2 Tbsp capers, rinsed and/or several anchovies (optional)
METHOD
*Marinate tuna steaks in a little olive oil for an hour. Heat a large skillet on medium high heat, or place on a hot grill. Cook the steaks 2 to 3 minutes on each side until cooked through.
1 Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in medium bowl; season to taste with salt and pepper and set aside.
2 Bring potatoes and 4 quarts cold water to boil in a large pot. Add 1 tablespoon salt and cook until potatoes are tender, 5 to 8 minutes. Transfer potatoes to a medium bowl with a slotted spoon (do not discard boiling water). Toss warm potatoes with 1/4 cup vinaigrette; set aside.
3 While potatoes are cooking, toss lettuce with 1/4 cup vinaigrette in large bowl until coated. Arrange bed of lettuce on a serving platter (I used two serving platters, shown in the photos). Cut tuna into 1/2-inch thick slices, coat with vinaigrette. Mound tuna in center of lettuce. Toss tomatoes, red onion, 3 tablespoons vinaigrette, and salt and pepper to taste in bowl; arrange tomato-onion mixture on the lettuce bed. Arrange reserved potatoes in a mound at edge of lettuce bed.
4 Return water to boil; add 1 tablespoon salt and green beans. Cook until tender but crisp, 3 to 5 minutes. Drain beans, transfer to reserved ice water, and let stand until just cool, about 30 seconds; dry beans well. Toss beans, 3 tablespoons vinaigrette, and salt and pepper to taste; arrange in a mound at edge of lettuce bed.
5 Arrange hard boiled eggs, olives, and anchovies (if using) in mounds on the lettuce bed. Drizzle eggs with remaining 2 tablespoons dressing, sprinkle entire salad with capers (if using), and serve immediately.


Attached File(s) Image(s)

      

Reply


Possibly Related Threads...
Thread: Author Replies: Views: Last Post
  12-Hour Salad sabo 4 57,497 08-08-2012 12:47 AM
Last Post: Pipster
  Healthy Garden Salad kes 4 42,014 08-07-2012 09:32 PM
Last Post: elisegrdge
  Strawberry Spinach Salad I Drew 3 37,412 06-24-2012 11:27 AM
Last Post: idda
  Sweet and Tart Strawberry Salad Addy 3 30,290 06-20-2012 06:33 AM
Last Post: idda
  Greek Pasta Salad I zeneva 4 53,442 06-20-2012 06:30 AM
Last Post: idda
  Simple Macaroni Salad joelle 1 127,027 06-13-2012 11:27 AM
Last Post: Mmadison
  Garden Pasta Salad Yssi 4 52,807 06-11-2012 01:17 PM
Last Post: graceann
  Broccoli Crunch Salad Sydnee 4 165,281 06-11-2012 04:03 AM
Last Post: Erin27
  Bucket Salad Yssi 3 45,951 06-05-2012 08:53 PM
Last Post: jackie va beach
  Curried Potato Salad kes 3 24,657 05-31-2012 05:21 PM
Last Post: xshainax

Forum Jump:


User(s) browsing this thread: 1 Guest(s)