salade nicoise

tomate, thon, basilic, vinaigre de vin, huile d'olive, poivre, sel, oeuf, oignon cébette, févette, poivron vert, anchois, olives noires, radis, artichaut violet

Salade Niçoise : l'authentique Niçoise

tomates rondes assez fermes

200 g de thon au naturel

de basilic

vinaigre de vin

huile d'olive

poivre

oeufs

oignons cébettes (ou petits oignons)

févettes (petites fèves)

poivron vert

filets d'anchois au sel

olives noires

radis

artichauts violets à l'huile (facultatif)

Pour réaliser la salade niçoise, il suffit de rassembler tous les ingrédients, puis de procéder de la manière suivante...

Faire durcir les oeufs (6 à 8 minutes après ébullition de l'eau), puis les faire bien refroidir à l'eau froide.

Hacher les cébettes et les disposer au fond du plat.

Ajouter les févettes, le poivron vert finement coupé, les radis coupés en rondelles et le thon bien égouté et émietté. Mélanger grossièrement tous ces ingrédients avec du sel et du poivre.

Couper les tomates en fines rondelles et les ajouter ainsi que les artichauts Couper les oeufs durs en quartiers et les disposer sur le dessus et ajouter les filets d'anchois, les olives noires et le basilic finement ciselé.

Enfin, saupoudrer de sel et de poivre, puis arroser d'huile d'olive et de vinaigre de vin.

Mettre au frais 1 heure et bien mélanger la salade juste avant de la servir.

https://assets.afcdn.com/video13/20200512/v_634847_HD.mp4

This easy Niçoise Salad with tuna and hard-boiled eggs is bursting with flavor from fragrant basil, juicy tomatoes, crisp radishes, briny olives and a light Dijon dressing. It is a delicious meal any night of the week! This recipe will make 4 to 5 generous lunch portions with a side of your favorite crusty bread.

Niçoise Salad Recipe

tomatoes

lettuce

radishes (thinly sliced)

cucumber (peeled, halved lengthwise, seeded and sliced)

black olives, Niçoise olives or other black olives

artichoke hearts (canned in water, drained)

eggs

tuna

onions

black pepper

basil leaves

red wine vinegar

Dijon mustard

Kosher salt

extra virgin olive oil

Put the tomato wedges in a large colander and place the colander over a bowl. Season the

tomatoes with kosher salt and let them sit in the colander while you prepare the rest of the

salad. Do not discard the tomato juices.

Arrange the lettuce on a platter and top with the sliced radishes, cucumber, olives, artichoke heart quarters, eggs, and

drained tomato wedges over the lettuce. Arrange chunks of tuna, green onions, and torn basil leaves all over. Sprinkle some black pepper.

Make the dressing. In the same bowl with the juices from your tomatoes, add the red wine vinegar, Dijon mustard and salt. Whisk to combine. While you are whisking, pour the olive oil until the dressing is emulsified. Taste and adjust salt

Serve the dressing next to the composed Nicoise salad and allow everyone to help themselves. Otherwise, you can pour a bit of the dressing over the salad and toss very gently so that the salad does not lose its beautiful composition.

https://content.jwplatform.com/videos/Hrnng0Vr.mp4

Easy Nicoise Salad

Tuna salad - the French way! Hefty and interesting enough for lunch, but not so heavy it loses its summery appeal.Use the best tuna you can get, in oil not spring water!

Nicoise Salad (French salad with tuna)

baby/chat potatoes ((Note 1))

120 grams/ 4 oz green beans (, trimmed)

tomatoes (, each

baby cos lettuce (romaine) (,

unpitted black olives ((Note 2))

lemon juice

tbsp extra virgin olive oil

garlic (, minced/grated)

tsp salt

Dressing: Shake ingredients in a jar.

Cook ptoatoes: Boil potatoes until tender. Drain and leave to fully cool. Slice into halves.

Blanch beans: Boil green beans until tender or done to your liking. Drain and refresh under cold running water to quickly cool. Drain, pat well to dry.

Arrange the cos leaves on a large, wide plate.

Scatter and layer the remaining ingredients artfully around the plate, finishing with the eggs, olives and chunks of tuna. Drizzle with dressing over and serve!

Assemble the salad:

Salade Nicoise is a true Mediterranean classic. Make one at home this weekend.

Salade Nicoise

potatoes (red bliss

red onion,

Nicoise olives pitted (approximately 20 olives)

haricot vert or green beans

hard boiled eggs, sliced 1/4 inches thick

cherry tomatoes halved

parsley, chopped coarse (optional garnish)

white tuna in olive oil

thyme,

tarragon,

shallot, diced fine (brunoise)

salt and pepper

Place potatoes in a pot of well-salted cold...

Place potatoes in a pot of well-salted cold water, covering them with 2 inches of water, and place over high heat.

Bring water to a boil and cook potatoes...

Bring water to a boil and cook potatoes until you can easily pierce them with a paring knife (about 25-30 minutes).

Bring another 3 to 4 quart pot of...

Bring another 3 to 4 quart pot of well-salted water to a boil. Once boiling, place green beans into the pot.

Cook green beans for 3 minutes and then...

Cook green beans for 3 minutes and then strain in a colander.

Wash the lettuce and drain or dry with...

Wash the lettuce and drain or dry with a salad spinner.

Place ingredients in prep bowls prior to assembly

Pour vinegar into a large mixing bowl.

Slowly drizzle olive oil into the bowl while...

Slowly drizzle olive oil into the bowl while whisking to make an emulsion.

Add Dijon mustard, Shallot, Thyme, Tarragon and Lemon...

Add Dijon mustard, Shallot, Thyme, Tarragon and Lemon Juice and whisk thoroughly.

Pour half of the dressing into a large...

Pour half of the dressing into a large mixing bowl

Add the lettuce to the bowl and toss...

Add the lettuce to the bowl and toss to thoroughly dress the greens.

Place the dressed lettuce in a bed on...

Place the dressed lettuce in a bed on a large serving plate.

Assemble the ingredients in a sunburst pattern from...

Assemble the ingredients in a sunburst pattern from the center of the plate.

Spoon the remaining dressing on top of the...

Spoon the remaining dressing on top of the composed salad.

Optionally garnish with parsley.

Enjoy

Nicoise salad is a French main dish that's hearty and satisfying! This colorful Mediterranean recipe is ideal for summer or anytime.

Nicoise Salad

baby red potatoes

green beans

shallot (2 tablespoons minced)

white wine vinegar

kosher salt, divided

capers

parsley

olive oil, divided

olives

cherry tomatoes tomato

tuna,

lettuce butter

garlic clove, minced

Cook the hard boiled eggs

Follow the instructions to make the Hard Boiled Eggs or Steamed Hard Boiled Eggs, or complete this step in advance and refrigerate.

Boil the potatoes and beans

Fill a large pot with cold water and add 1 tablespoon kosher salt. Add the whole potatoes and bring to a boil. Once boiling, boil for 8 to 12 minutes until fork tender.

Blanch the beans

Cut the ends off the beans. Bring a separate pot of water to a boil with 1/2 tablespoon salt. Boil the beans for about 5 minutes until tender but still bright green. Prepare a large bowl of ice water (or use the same one as for the hard boiled eggs). Right when the beans are tender, remove them from the boiling water with tongs and transfer them to the ice bath. Remove the beans and dry them with a towel, then mix them with a few pinches of salt and fresh ground pepper.

Finish the potatoes

While the potatoes are cooking, mince the shallot. When the potatoes are done, drain them. When they are cool enough to handle, slice them into bite sized pieces. Place them in a bowl and gently mix in the minced shallot, white wine vinegar, ½ teaspoon kosher salt, and ¼ cup warm water. Let stand for 5 minutes, gently stirring occasionally. Then add the capers, chopped parsley, 1 tablespoon olive oil, and a few grinds black pepper. Taste and add additional salt if necessary.

Make the dressing

In a medium bowl, whisk together the lemon juice, Dijon mustard, minced garlic, and 1/4 teaspoon kosher salt. Gradually whisk in 6 tablespoons olive oil working one tablespoon at a time, until creamy and emulsified.

Prep the salad ingredients

Slice the tomatoes into wedges (or cherry tomatoes in half) and sprinkle with a little kosher salt.

Prep the tuna

Drain the tuna and flake it using a fork. If not packed in oil, add a drizzle of olive oil and a few pinches of salt.

Serve

To serve, in large shallow bowls or on large platters, add the Bibb lettuce leaves. Top with the potatoes, green beans, hard boiled eggs, tomatoes, tuna, and olives. Drizzle with the dressing and serve.

Your presentation and salad look fabulous. Of course being vegan, I would have to omit the egg and tuna - but I'll use tofu. Thanks for the tip on the green beans in ice water.

I just want to THANK you for posting such beautiful and healthy meals.  I am in the process of losing 40 lbs. ( I had a precious son die in a tragic motorcycle accident and I have been eating for comfort.  NO more.  I am not on a diet, I decided to make a lifestyle change...so I look forward to nutritious meals source I can trust. 
xoxo Theresa

Salade Nicoise with Salmon, Tuna or Sardines may either be composed on individual serving plates or on one large platter, from which each diner can serve themselves. Keto, Paleo, Whole30, AIP and GAPS-friendly.

Salade Nicoise with Salmon, Tuna or Sardines

head, butter lettuce (washed and dried)

salmon

eggs (halved; see recipe in Notes below)

recipe Roasted Root Veggie "Potato" Salad

tomato

olives (oil-cured)

recipe Fresh Herb Vinaigrette

fresh dill (and/or fresh tarragon)

black pepper (omit

Arrange chopped or torn lettuce in the center of the platter or on individual plates.

Place Marinated Dilled Onions or Cucumbers in the center of the platter/plates.

Arrange all the other components decoratively around the onions: green beans or asparagus, hard-boiled eggs, salmon or sardines (or other fish), tomatoes, olives and the roasted root veggies or potato salad. (For AIP, omit green beans, tomatoes and eggs; use asparagus.)

Garnish with fresh dill or tarragon and black pepper (omit for AIP). Drizzle decoratively with the dressing and serve the remaining dressing on the side.

This classic nicoise salad features green beans, potatoes, hard-boiled eggs, tomatoes, tuna, and olives in a dijon vinaigrette.

oz green beans

lb small red potatoes or fingerling potatoes

cherry tomatoes

anchovy

niçoise olives

T champagne or white wine vinegar

t. dijon mustard

t. herbes de provence

olive oil

t. salt

t. pepper

Bring a medium-large saucepan of water to boil.

Rinse and trim the stems of the green...

Rinse and trim the stems of the green beans, and rinse potatoes, scrubbing off any dirt. Slice cherry tomatoes in half. Peel and slice or quarter the hard-boiled eggs.

Boil green beans for 5-6 minutes, until crisp-tender,...

Boil green beans for 5-6 minutes, until crisp-tender, then remove with a slotted spoon and rinse in a colander under cold water.

Add the potatoes to the boiling water. Cook...

Add the potatoes to the boiling water. Cook until just tender, about 15 minutes. Drain potatoes and rinse with cold water, let cool slightly, and then slice or quarter.

While the vegetables are cooking, make the vinaigrette....

While the vegetables are cooking, make the vinaigrette. Whisk together vinegar, dijon mustard, and herbes de provence, then slowly whisk in olive oil until dressing emulsifies. Whisk in salt and pepper, taste, and add more seasoning if necessary.

Arrange green beans, sliced potatoes, sliced eggs, tuna,...

Arrange green beans, sliced potatoes, sliced eggs, tuna, cherry tomatoes, anchovies, and olives in a different section on a large platter, and have diners help themselves. Or, place a small amount of each ingredient onto each plate.

Drizzle with dijon vinaigrette and serve.

Classic Niçoise Salad

Boil the potatoes

Cut the ends off the beans. Bring a separate medium pot of water to a boil with 1/2 tablespoon salt. Boil the beans for about 5 minutes until tender but still bright green. Prepare a large bowl of ice water (or use the same one as for the hard boiled eggs). Right when the beans are tender, remove them from the boiling water with tongs and transfer them to the ice bath. Remove the beans and dry them with a towel, then mix them with a few pinches of salt and fresh ground pepper.

This was quite good.  It was a lot of work since I did it all on one day.
With that said, it took 2+ hours from start to finish to prep the potatoes, green beans, hard boiled eggs, lemon dressing and arrange for serving.  It would only take 25 minutes if everything was prepared already and arranging everything. The additional of a pinch of oregano was perfect.

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