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Nicoise Salad Recipe

Salad Niçoise, a French composed salad, the Niçoise salads are always made with raw vegetables and served with anchovies. Nicoise salads that are served in America are typically served on a bed of lettuce and include cooked green beans and potatoes.

Ingredients

  • 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 4 cm in diameter, about 500 gm

  • 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 black olives

  • 2 Tbsp capers, rinsed and/or several anchovies (optional

Method

  • 1.

    *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.

  • 2.

    1 Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in medium

  • 3.

    bowl; season to taste with salt and pepper and set aside.

  • 4.

    2 Bring potatoes and 4 quarts cold water to boil in a large pot. Add 1 tablespoon

  • 5.

    salt and cook until potatoes are tender, 5 to 8 minutes. Transfer potatoes to a

  • 6.

    medium bowl with a slotted spoon (do not discard boiling water). Toss warm

  • 7.

    potatoes with 1/4 cup vinaigrette; set aside.

  • 8.

    3 While potatoes are cooking, toss lettuce with 1/4 cup vinaigrette in large bowl

  • 9.

    until coated. Arrange bed of lettuce on a serving platter (I used two serving

  • 10.

    platters, shown in the photos). Cut tuna into 1/2-inch thick slices, coat with

  • 11.

    vinaigrette. Mound tuna in center of lettuce. Toss tomatoes, red onion, 3

  • 12.

    tablespoons vinaigrette, and salt and pepper to taste in bowl; arrange tomato-

  • 13.

    onion mixture on the lettuce bed. Arrange reserved potatoes in a mound at edge

  • 14.

    of lettuce bed.

  • 15.

    4 Return water to boil; add 1 tablespoon salt and green beans. Cook until tender

  • 16.

    but crisp, 3 to 5 minutes. Drain beans, transfer to reserved ice water, and let

  • 17.

    stand until just cool, about 30 seconds; dry beans well. Toss beans, 3

  • 18.

    tablespoons vinaigrette, and salt and pepper to taste; arrange in a mound at

  • 19.

    edge of lettuce bed.

  • 20.

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

  • 21.

    lettuce bed. Drizzle eggs with remaining 2 tablespoons dressing, sprinkle entire

  • 22.

    salad with capers (if using), and serve immediately.

Notes

Serves 6.

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