Recipes for "nicoise salad"

1. To make the dressing. Combine the olive oil and anchovies in a small saucepan over medium-low heat. Cook, stirring occasionally, until anchovies have broken down into the oil and disintegrated, 5 minutes. Remove from the heat and add the garlic, tossing to combine. Mix in the lemon juice, mustard, and a pinch of salt and pepper. Taste, adding more salt, pepper, and oil as needed.

2. To make the salad. Place the potatoes and a tablespoon of salt in a large pot and fill with water. Bring to a boil over high heat and then reduce the to heat to medium, simmer 10-15 minutes or until the potatoes are just fork tender. Drain. Place the potatoes back in the hot pot. Cover the pot and let the potatoes steam for another 10 minutes.

3. Meanwhile, pre-heat the grill to medium high heat. Toss the asparagus with olive oil and a pinch each of salt and pepper. Grill the asparagus for 3-5 minutes, turning 1-2 times throughout cooking, until light char marks appear. During the same time, grill the corn until charred all over, 5-8 minutes, turning 1-2 times throughout cooking. Once the corn is cool enough to handle, remove the kernels from the cob.

4. While still warm, cut the potatoes in half and add to a large serving bowl, tossing them with half of the dressing. Arrange the salad greens, grilled asparagus, corn kernels, tomatoes, olives, radishes, tuna, and avocado around the potatoes. Drizzle the remaining dressing over the salad. Top with fresh herbs and eggs, if using. Serve slightly warm or at room temp.

In a jar, place the oil, lemon juice or vinegar, shallots, herbs, and mustard. Cover with a lid and shake until well blended. Add salt and pepper to taste.

Place onion slices in a small bowl and sprinkle with 3 tablespoons of the vinaigrette. (The onions soaking in the vinaigrette will help take some of the bite out of them.)

Place potatoes in a large pot and cover with 2 inches of water. Add 1 tablespoon of salt. Heat on high to bring to a boil. Lower the heat to maintain a simmer. Cook for 10 to 12 minutes or so, until the potatoes are fork tender. Drain.

While the potatoes are still warm, cut them into halves or quarters, depending on the size of the potatoes.

Place them in a bowl and dress them with about 1/4 cup of the vinaigrette.

While the potatoes are cooking, fill a medium sized pot halfway with water, and add 2 teaspoons of salt. Bring to a boil on high heat. Add the green beans to the boiling water.

Cook until tender but still firm to the bite, about 3 to 5 minutes (more or less, depending on the toughness of the beans).

Drain and either rinse with cold water to stop the cooking, or shock for half a minute in ice water.

Arrange a bed of lettuce on a serving platter. If using tuna steaks, cut them into 1/2-inch thick slices. Mound tuna in the center of lettuce. Sprinkle the tomatoes and onions around the tuna.

Arrange the potatoes and green beans in mounds at the edge of the lettuce.

Arrange hard boiled eggs, olives, and anchovies (if using) in mounds on the lettuce bed.

Sprinkle with capers if using.

Serve immediately. Should be served slightly warm or at room temperature.

Did you enjoy this recipe? Let us know with a rating and review!