Salade Nicoise

Name: Salade Nicoise
Prep time: 40 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 1/2 cup lemon juice (from 2 or 3 lemons); 3/4 cup extra virgin olive oil; 1 medium shallot, minced (about 3 tablespoons); 1 tablespoon minced fresh thyme leave; 2 tablespoons minced fresh basil leaves; 2 teaspoons minced fresh oregano leaves; 1 teaspoon Dijon mustard; table salt & fresh ground pepper; 4 large eggs; 10 small red potatoes (each about 2 inches in diameter, about 1 1/4 pounds total, each potato scrubbed and quartered); table salt & fresh ground pepper; 2 tablespoons dry vermouth; 2 heads boston lettuce (about 8 cups loosely packed) or 2 heads bibb lettuce, leaves washed, dried, and torn into bite-sized pieces (about 8 cups loosely packed); 2 (6 ounce) cans tuna in olive oil, drained; 3 small vine-ripened tomatoes (about 14 ounces, each cored and cut into eighths); 1 small red onion (about 4 ounces, sliced very thin); 8 ounces green beans, stem ends trimmed and each bean halved crosswise; 1/4 cup nicoise olive; 10 -12 anchovy fillets (optional); 2 tablespoons capers, rinsed (optional)

Submitted by gold.klas

"This recipe is a classic so I have saved it and want to share it .Prepare all of the vegetables before you begin cooking the potatoes and this salad will come together very easily. The garnish of tiny, piquant Niçoise olives is a hallmark of salade Niçoise. If they're not available, substitute another small, black, brined olive (do not use canned olives). Anchovies are another classic garnish, but they are optional. If you cannot find tuna packed in olive oil, substitute water-packed solid white tuna, not tuna packed in vegetable oil. (Among water-packed tunas, StarKist solid white tastes the best .) Compose the salad on your largest, widest, flattest serving platter. Do not blanket the bed of lettuce with the other ingredients; leave some space between the mounds of potatoes, tomatoes and onions, and beans so that leaves of lettuce peek through."

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Ready In:: 40mins
Ingredients:: 20
Serves:: 6

ingredients

Vinaigrette
¹⁄₂ cup lemon juice (from 2 or 3 lemons)
³⁄₄ cup extra virgin olive oil
1 medium shallot, minced (about 3 tablespoons)
1 tablespoon minced fresh thyme leave
2 tablespoons minced fresh basil leaves
2 teaspoons minced fresh oregano leaves
1 teaspoon Dijon mustard
table salt & fresh ground pepper
Salad
4 large eggs
10 small red potatoes (each about 2 inches in diameter, about 1 1/4 pounds total, each potato scrubbed and quartered)
table salt & fresh ground pepper
2 tablespoons dry vermouth
2 heads boston lettuce (about 8 cups loosely packed) or 2 heads bibb lettuce, leaves washed, dried, and torn into bite-sized pieces (about 8 cups loosely packed)
2 (6 ounce) cans tuna in olive oil, drained
3 small vine-ripened tomatoes (about 14 ounces, each cored and cut into eighths)
1 small red onion (about 4 ounces, sliced very thin)
8 ounces green beans, stem ends trimmed and each bean halved crosswise
¹⁄₄ cup nicoise olive
10 -12 anchovy fillets (optional)
2 tablespoons capers, rinsed (optional)

directions

For the vinaigrette:.
Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in medium bowl; season to taste with salt and pepper and set aside.
For the salad:
Place eggs in small saucepan, cover by 1 inch with cold water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes.
Meanwhile, fill medium bowl with 1 quart water and 2 cups ice cubes. With slotted spoon, transfer eggs to ice water; let stand 5 minutes. Peel eggs and quarter lengthwise; set aside (reserve ice water).
Meanwhile, bring potatoes and 4 quarts cold water to boil in large Dutch oven or stockpot over high heat. Add 1 tablespoon salt and cook until potatoes are tender when poked with paring knife, 5 to 8 minutes.
With slotted spoon, gently transfer potatoes to medium bowl (do not discard boiling water).
Toss warm potatoes with vermouth and salt and pepper to taste; let stand 1 minute.
Toss in 1/4 cup vinaigrette; set aside.
While potatoes cook, toss lettuce with 1/4 cup vinaigrette in large bowl until coated.
Arrange bed of lettuce on very large, flat serving platter.
Place tuna in now-empty bowl and break up with fork.
Add 1/2 cup vinaigrette and stir to combine; mound tuna in center of lettuce.
Toss tomatoes, red onion, 3 tablespoons vinaigrette, and salt and pepper to taste in now-empty bowl; arrange tomato-onion mixture in mound at edge of lettuce bed.
Arrange reserved potatoes in separate mound at edge of lettuce bed.
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 on triple layer of paper towels.
Toss beans, 3 tablespoons vinaigrette, and salt and pepper to taste in now-empty bowl; arrange in separate mound at edge of lettuce bed.
Arrange reserved eggs, olives, and anchovies (if using) in separate mounds at edge of lettuce bed.
Drizzle eggs with remaining 2 tablespoons dressing, sprinkle entire salad with capers (if using).
Serve immediately.

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RECIPE SUBMITTED BY

gold.klas

The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture. Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods. I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games. <a href="http://photobucket.com" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/freezer.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><img src="http://i146.photobucket.com/albums/r271/copperhorse58/Zaar%20Food%20Photos/Food%20Photos%202008/herbspicesticker.jpg" border="0" alt="Photobucket"><a href="http://s19.photobucket.com/albums/b161/tisht/?action=view¤t=tish3.jpg" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/tish3.jpg" border="0" alt="Recipezaar Challenge 2008"></a><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg"> Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896. I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!

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