"Salad ni" is a widely-loved Filipino dish that showcases the vibrant flavors and textures of fresh garden vegetables. Whether you're a seasoned cook or a beginner in the kitchen, preparing "salad ni" is a delightful culinary experience that allows you to create a refreshing and nutritious meal. With its versatility and endless variations, this classic Filipino salad offers a symphony of flavors that will tantalize your taste buds. Dive into the world of "salad ni" and discover the secrets to crafting the perfect combination of crisp vegetables, tangy dressings, and savory toppings that will make your salad an instant favorite.
Here are our top 7 tried and tested recipes!
SALAD NICOISE
This French-inspired salad makes a delightful summer dish. You can dress it up with other garden vegetables like corn, blanched broccoli, cauliflower and asparagus!
Provided by Bob Cody
Categories Salad Seafood Salad Recipes
Time 2h45m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool.
- In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours.
- In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies.
Nutrition Facts : Calories 287.2 calories, Carbohydrate 34.7 g, Cholesterol 171.8 mg, Fat 8.7 g, Fiber 4.4 g, Protein 17.5 g, SaturatedFat 1.9 g, Sodium 1305.9 mg, Sugar 17.2 g
50 SALAD RECIPES: BEST CHOPPED SALAD & MORE!
This chopped salad recipe will amaze everyone around the table! Italian dressing, crunchy veggies and Parmesan combine into something greater than the sum of its parts.
Provided by Sonja Overhiser
Categories Salad
Time 15m
Number Of Ingredients 10
Steps:
- Make the Homemade Italian Dressing.
- Chop romaine and lettuce. Thinly slice the shallot. Peel and chop cucumber. Slice tomatoes and olives in half.
- Mix together all the ingredients for the salad, including the dressing, and toss to combine. If making in advance, refrigerate the components separately; bring the dressing to room temperature before serving.
Nutrition Facts : Calories 111 calories, Sugar 1.3 g, Sodium 49.6 mg, Fat 11.3 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 2.2 g, Fiber 0.7 g, Protein 1.5 g, Cholesterol 1.8 mg
SALADE NICOISE
Provided by Melissa d'Arabian : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- On a large platter, place the romaine lettuce and top decoratively with the rest of the ingredients. Season with salt and pepper, to taste. Drizzle with Lemon-Olive Vinaigrette and serve.
- In a small bowl, whisk together the mustard, lemon juice, and vinegar. Drizzle in the olive oil and whisk to create an emulsion. Add the thyme, olives, and salt and pepper, to taste. Let sit at least 10 minutes to marry the flavors.
SHAVED ASPARAGUS AND RADISH SALAD
An easy salad to put together, this is a celebration of the first asparagus of the season, which is sweet enough to eat raw. Omit the anchovy in the dressing if you wish, but it's there to provide a boost of flavor, not to taste fishy. Any type of radish will work but, for a really vibrant salad, look for the many colorful varieties of daikon radish available at many farmers' markets.
Provided by David Tanis
Categories dinner, lunch, salads and dressings, vegetables, appetizer, side dish
Time 15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together olive oil, lemon zest, lemon juice and anchovy. Season the dressing with salt and pepper.
- Snap off and discard the tough end of each asparagus spear. Using a sharp knife, slice asparagus lengthwise into ribbons. For skinny asparagus, just halve lengthwise.
- Place sliced asparagus in a large salad bowl. Toss with salt and pepper, then add the dressing and toss to coat.
- For each serving, place a handful of dressed asparagus on a plate. Surround with slices of colorful radish, and tuck a few more slices among the asparagus ribbons. Sprinkle radishes lightly with salt.
SALAD NIÇOISE
A Gordon Ramsay classic made simple. This salad niçoise is a fresh-tasting summer meal
Provided by Gordon Ramsay
Categories Dinner, Lunch, Main course, Starter, Supper
Time 55m
Number Of Ingredients 16
Steps:
- First, make the dressing. Tip the olives, anchovies and garlic into a large mortar and mash with a pestle until you have a very rough paste. Scrape into a bowl, if you like, stir in the lemon juice, olive oil and vinegar, then set aside.
- Cook the potatoes in boiling water for 15 mins until tender, then drain and set aside. Cook the beans in boiling salted water for 4-5 mins until tender with a slight crunch. Drain, tip into iced water, then drain again and set aside. Boil a small pan of water and cook the eggs until cooked to your liking, about 6 mins for a soft yolk and 7½ mins for a harder yolk.
- Halve the potatoes and heat 2 tbsp oil in a non-stick frying pan. Place the potatoes cut-side down in the pan and sizzle for about 4 mins until golden and crisp. Toss the potatoes in the pan to brown on all sides, then turn up the heat and add the tomatoes. Fry the tomatoes for about 1 min until just starting to blister, then season. Splash in 1 tbsp of the balsamic vinegar, then turn off the heat and scatter over the basil.
- To cook the tuna, place a non-stick frying pan over a high heat, then turn the heat down to medium and add 1 tbsp oil. Season the tuna generously, then sear for 4 mins, leaving it undisturbed in the pan to brown. Turn over and continue to cook for 4 mins on the other side. This will give you very rare tuna. For rare, cook for 2 mins more on each side and for well done, add another 4 mins on each side. Set the tuna aside to rest for a few mins.
- To serve, whisk the remaining oil and vinegar with the lemon juice in a small bowl and toss in the lettuce wedges. Place a spoonful of olive dressing into 2 serving bowls, arrange the potatoes and tomatoes over, then put a pile of beans on top. Slice the tuna in half at a slight angle and place each half on top of the beans. Wedge the lettuce around the outside, halve the eggs and position in between the lettuce. Dollop a small spoonful of olive dressing on each egg.
SALADE NIçOISE OR "SALAD FROM NICE" (FRANCE)
A delicious tuna salad from the South of France. It's highlights are fresh local ingredients, such as tomatoes, anchovies and black olives. Great served with fresh french bread on the side or as a filling for a crusty baguette. This is a fine basic recipe but feel free to spice it up with some fresh herbs as well.
Provided by Tinkerbell
Categories Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Scrub the potatoes and cook them in a pot of boiling water for 15 minutes or until tender. Drain and let cool.
- Trim the ends off the beans. Cook them in boiling water for 5 minutes then rinse with cold water.
- Slice the potatoes.
- Arrange lettuce leaves on the bottom of a large salad bowl.
- Put the potatoes on top of the lettuce.
- Sprinkle the tuna on top of the potatoes & lettuce.
- Sprinkle on the beans, tomatoes and anchovies.
- In a jar with a tight-fitting lid: Put olive oil, vinegar, mustard, salt & pepper. Shake well to combine.
- Drizzle over salad.
- Slice the hard-cooked eggs into quarters & arrange them and the olives on top of the salad.
- Serve & enjoy!
SALADE NIçOISE
Provided by Toby Cecchini
Categories salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Quarter the lettuce through the root end. Rinse and pat dry with paper towels. Place each quarter on a large plate or in a shallow bowl. Drain the tuna and place in a bowl; flake into bite-size pieces with a fork and scatter over the lettuce. Next, scatter the potatoes, beans, pepper, artichoke hearts and tomatoes. Arrange an egg half to the side of each plate. Sprinkle the dish with the anchovies, olives and capers.
- Mix the vinegar, mustard and garlic in a bowl. Whisk in the oil until thickened. Season with the salt, pepper and herbs. Drizzle over salads. Serve.
Nutrition Facts : @context http, Calories 808, UnsaturatedFat 41 grams, Carbohydrate 45 grams, Fat 56 grams, Fiber 9 grams, Protein 36 grams, SaturatedFat 8 grams, Sodium 1306 milligrams, Sugar 6 grams, TransFat 0 grams
Tips:
- Prep Your Salad Greens: Before you start assembling your salad, take a few minutes to prep your salad greens. This means washing and drying them thoroughly, and then tearing or chopping them into bite-sized pieces.
- Use a Variety of Textures: When creating a salad, aim for a mix of textures. This could include crunchy vegetables like carrots or celery, soft greens like lettuce or spinach, and creamy or nutty ingredients like avocado or nuts.
- Balance Flavors: A good salad should have a balance of flavors. This means including sweet, sour, salty, and bitter ingredients. For example, you could add sweet fruit like berries or grapes, sour citrus like lemon or lime, salty cheese or bacon, and bitter greens like arugula or radicchio.
- Dress Your Salad Properly: The dressing is an important part of any salad. It should be flavorful and complement the other ingredients in the salad. When dressing your salad, start with a small amount and then add more to taste. You can also experiment with different types of dressings, such as vinaigrettes, creamy dressings, or oil-based dressings.
- Don't Overcrowd Your Salad: When assembling your salad, don't overcrowd the bowl. This will make it difficult to mix the salad and the dressing will not be able to coat all of the ingredients evenly. Instead, use a large bowl and make sure there is enough space for all of the ingredients to mix easily.
Conclusion:
Salads are a delicious and healthy way to get your daily dose of fruits, vegetables, and whole grains. They are also a great way to experiment with different flavors and textures. With a little planning and effort, you can create a salad that is both satisfying and nutritious. So next time you are looking for a quick and easy meal, give one of these salad recipes a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love