How to Make Salad Niçoise
Considered by some to be the finest of all summer salads, this version is ultra simple and perfect for mid week tea.
chefrick.co.uk
How to Make Classic Nicoise Salad
With a simple dressing and all of the classic ingredients (green beans, new potatoes, hardboiled eggs, olives and tuna) Nicoise salad is an easy, healthy recipe to make any time of year! Arrange each ingredient in a bowl and drizzle with dressing for a beautifully composed presentation.
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???? PRINT RECIPE HERE:
INGREDIENTS
For the dressing:
►2 tablespoons fresh lemon juice about 1 lemon
►1 tablespoon white wine vinegar or champagne vinegar
►2 teaspoons Dijon mustard
►⅓ cup extra virgin olive oil
►kosher salt and freshly ground black pepper
For the salad
►1 head butter lettuce separated into leaves and washed, optional
►1 pound small new potatoes or small red potatoes
►1 pound thin green beans
►2 large tomatoes cut into wedges, one pint of halved cherry tomatoes
►1 cup black Niçoise olives or kalamata olives
►4 hard-boiled eggs peeled and halved
►2 cans high-quality tuna drained
►salt and freshly ground black pepper
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Kickstart Your Healthy New Year with this Tasty Tuna Niçoise Salad Recipe: Quick and Easy Meal Prep!
Tuna steaks, new potatoes, eggs and olives combine to make an elegant but filling salad. Tuna is an excellent source of vitamin B12, and an essential vitamin needed to make DNA. This is the perfect recipe to kick start some healthy- eating for the new year..
Ingredients
2 x 400g Super frozen tuna steaks
500g Small new potatoes, halved
200g Green beans, trimmed and halved
½ Red onion, thinly sliced
1 tsp Red wine vinegar
½ tsp Sugar
½ tsp Salt
2 Medium free-range eggs
1 tbsp Extra-virgin olive oil
4 Tomatoes, chopped
4 Ortiz anchovy fillets in oil, drained and chopped
2 tbsp Capers
50g Kalamata olives, pitted
2 tbsp Basil, roughly chopped
1 tbsp Parsley, roughly chopped
Handful rocket leaves
1 tbsp Red wine vinegar
1 tsp Wholegrain mustard
¼ tsp Caster sugar
4 tbsp Extra-virgin olive oil
Method
1. Bring a pan of water to the boil with a pinch of salt. Add the potatoes and cook for 10 minutes. Add the green beans and cook for a further 3 minutes until tender. Drain and refresh under cold water, then drain well, and set aside.
2. Meanwhile, combine the onion slices, vinegar, sugar, salt and a pinch of pepper in a small bowl. Add 1 tbsp water and set aside for 15 minutes to quick-pickle. Drain well and put in the fridge.Put the eggs in a saucepan of gently boiling water and simmer for 7 minutes. Drain and plunge into cold water. Peel and cut in half
3. Heat a frying pan over a high heat. Rub the tuna with the olive oil and season. Add to the pan and cook for 1-2 minutes on each side, depending on the size of the steaks. Remove from the pan and rest for 5 minutes, then cut into thin slices, cover and chill until needed.
4. For the dressing, whisk together red wine vinegar, wholegrain mustard, sugar and oil in a small bowl. In a separate bowl, combine the potatoes, beans, tomatoes, anchovies, caper, olives, herbs and rocket leaves. Add a couple of tablespoons of the dressing and stir well. To assemble, transfer the salad to a big plate or platter and arrange the tuna slices on top. Drizzle over the remaining dressing just before serving.
#seafood #cookingvideo #cookingfromscratch #foodie #seafoodie #seafoodrecipe #seafoodlover #foodie #cooking #youtubecooking #thefishsociety #fishsociety #healthyrecipes #healthyeating #tuna #saladrecipe
Julia Child's Salade Nicoise - How to Make Nicoise Salad Recipe
Julia Child don't care. She just cooks what she wants!
Happy 100th Birthday Julia Child -- McKayla is Not Impressed:
Celebrate Julia Child's 100th Birthday this summer with her classic Salade Nicoise... or ANY Julia recipe YOU want!
** RIP Julia Child ** August 15, 1912 -- August 13, 2004 **
Julia Child's Salade Nicoise Recipe:
Julia Child's French Potato Salad Recipe:
Julia Child's Oil & Lemon Dressing Recipe:
More pics and info:
Idaho Potato Commission Recipes:
How To Prepare An Easy Niçoise Salad | Quick Recipe Ideas | Jock Zonfrillo
Niçoise salad. Say it with me: nee-SWAHZ sal-AD! There's a million takes on this classic so here's a super quick and easy version that I love the most!
This salad recipe is easy, healthy and something that the whole family can get into. I make this a lot for the kids because they love it and I feel good about them eating fish, eggs, and veggies. Pull it out any day of the week, it’s a crowd pleaser!
Want to see more of my salad recipes? Find them here:
???????? INGREDIENTS:
Salad:
• 100g + 20g red wine vinegar
• 1 red onion, thinly sliced
• 2 lebanese cucumbers, peeled and halved lengthways
• 100g cherry tomatoes
• 10g extra virgin olive oil
• 3 radishes, thinly sliced
• 100g green beans, blanched and cut in thirds
• 50g marinated black olives + 20g olive brine
• ½ bunch basil, roughly chopped
• ½ head butter lettuce, washed and trimmed
• 140g tinned tuna, best quality
• 2 soft boiled eggs, quartered
• salt and pepper
Dressing:
• 1 clove garlic, peeled
• 30g red wine vinegar
• 50g extra virgin olive oil
• 5g White soy
• black pepper
???????? METHOD:
Cover the sliced red onion in 100g red wine vinegar and leave to pickle for 15 minutes. Cut the cucumbers and cherry tomatoes into random bite-sized pieces, then dress with 20g red wine vinegar, 10g extra virgin olive oil, salt and pepper. Set aside for 15 minutes to draw out moisture.
For the dressing, rub the whole clove of garlic into the surface of a wooden mixing bowl, then discard. Add the vinegar, extra virgin olive oil, white soy and black pepper. Pour into another bowl.
In the now empty mixing bowl, toss together the radish, beans, olives and brine, tuna, basil and lettuce. Squeeze all the liquid from the pickled onion and add to the bowl. Strain the marinated cucumber and tomato and add to the bowl.
Mix the strained tomato and cucumber juices in with the salad dressing and adjust seasoning if required. Pour half the dressing over the salad and coat.
To serve, layer the lettuce into a serving bowl, then followed with the eggs (seasoned with a touch of salt) and remaining ingredients. Top with the remaining dressing.
#JockZonfrillo #Masterchef #HealthyRecipes #EasyRecipes #QuickRecipes #saladrecipe #saladrecipes #saladdressing
Quick & Easy Salmon Nicoise Salad - Healthy Summer Recipes | ThermoPro Recipes 2020
Make a bowl of sumptuous Salmon Nicoise Salad this summer! This classic French salad is easy to assemble and can be very nutritous. Full Recipe:
Use beans, asparagus, radishes and arugula to make it healthier and tastier!
#salmonnicoisesalad #salmon #salad #summerrecipe #eathealthy #saladandfood #healthyrecipes #salmonrecipes #ultimatesalmonfood
#thermopro #thermoprorecipes #summerspecial #summersalad #summer
How to make a quick and easy bowl of Salmon Nicoise Salad?
Serves 3-4
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ingredients:
¼ cup Olive Oil
Juice from 1.5 Lemons
1 tsp. Honey
½ Tbsp. Dijon Mustard
3-4 grated Garlic
2 6 oz. Portions of Salmon
½ lb. Boiled Baby Potatoes
½ lb. Blanched Asparagus
½ lb. Blanched Green Beans
½ lb. Halved Radishes
4 Boiled Eggs
3 cups Baby Arugula
2 Tbsp. Chopped Chives
Salt and Pepper
Directions:
Combine the lemon juice, olive oil, garlic, honey and mustard together in a bowl. Season with salt and pepper to taste.
Hard boil the eggs in a pot of salted boiling water for 10-12 minutes (or less, if you prefer the yolks to be runny). Plunge the eggs into cold water and allow them to cool before peeling and slicing them in half.
Blanch the asparagus for 3-4 minutes before placing them into cold water. Blanch green beans for 2-3 minutes before plunging into cold water. Boil the potatoes in a pot until they are tender. Remove the pot from the heat and allow them to rest in the water for 10 minutes. Slice the potatoes in half.
Preheat your oven to 400 degrees Fahrenheit. Place the potato halves and salmon portions on a parchment-covered sheet pan. Pour a few tablespoons of the lemon dressing all over the potatoes and salmon. Place the pan in the oven to roast for 12-15 minutes, or until the internal temperature of the salmon reads 145 degrees Fahrenheit on your ThermoPro Instant Read Thermometer. Use two forks to flake the salmon into pieces and discard the skin.
Arrange the salad by placing the arugula on the bottom and topping the arugula with the green beans, asparagus, radishes, salmon and hard boiled eggs. Pour the dressing on top of the salad and garnish with the chopped chives.
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