Discover the vibrant flavors and textures of the Mediterranean with our guide to the ultimate vegetarian salade niçoise. This classic dish, originating from the beautiful city of Nice in France, offers a delightful symphony of fresh vegetables, savory cheeses, tangy dressing, and aromatic herbs. We'll take you on a culinary journey through the heart of this beloved salad, sharing tips, tricks, and ingredient variations to create a dish that's both authentic and perfectly suited to your taste preferences. Get ready to enjoy the vibrant colors, enticing aromas, and delectable flavors of this timeless vegetarian delicacy.
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VEGGIE NICOISE SALAD
More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish...and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. -Elizabeth Kelley, Chicago, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- For vinaigrette, whisk together the first 8 ingredients. In another bowl, toss kidney beans and onion with 1 tablespoon vinaigrette. Set aside bean mixture and remaining vinaigrette., Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; simmer, covered, until tender, 10-15 minutes. Drain. While potatoes are warm, toss with 1 tablespoon vinaigrette; set aside., In a pot of boiling water, cook asparagus just until crisp-tender, 2-4 minutes. Remove with tongs and immediately drop into ice water. Drain and pat dry. In same pot of boiling water, cook green beans until crisp-tender, 3-4 minutes. Remove beans; place in ice water. Drain and pat dry., To serve, toss asparagus with 1 tablespoon vinaigrette; toss green beans with 2 teaspoons vinaigrette. Toss romaine with remaining vinaigrette; place on a platter. Arrange vegetables, kidney bean mixture, eggs, artichoke hearts and olives over top.
Nutrition Facts : Calories 329 calories, Fat 19g fat (4g saturated fat), Cholesterol 140mg cholesterol, Sodium 422mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 7g fiber), Protein 12g protein. Diabetic Exchanges
VEGETARIAN SALADE NIçOISE
Provided by Elaine Louie
Categories dinner, lunch, salads and dressings
Time 45m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the dressing: In a mixing bowl, combine Dijon mustard, whole grain mustard, olive oil, vinegar, thyme, salt and pepper. Whisk to blend, add 1/4 cup water, and whisk again. Cover and refrigerate for up to two weeks.
- For the salad: In a medium saucepan, combine potatoes, garlic, peppercorns, bay leaf, thyme and one tablespoon of the sea salt. Cover with cold water. Place over high heat to bring to a boil, then reduce heat to low and simmer until tender, 8 to 10 minutes. Turn off heat and let stand in saucepan; do not drain.
- While the potatoes are simmering, place the eggs and two tablespoons salt in a saucepan. Cover with cold water. Place over high heat to bring to a boil, then reduce heat to low and simmer for 10 minutes. Turn off heat and let stand in saucepan; do not drain.
- In a mixing bowl, combine 3 cups water and 1 cup ice cubes; set aside. In a small saucepan, combine 3 cups of water and 2 tablespoons salt. Bring to a boil, add green beans, and blanch until crisp-tender, 1-2 minutes. Drain, rinse under cold water, and transfer to ice water. Allow to sit for 2 minutes, then drain.
- Cut the tomatoes into 12 irregular chunks, and sprinkle with remaining 1 teaspoon sea salt. Drain and peel the eggs, and cut each egg lengthwise into quarters. Drain the potatoes, and cut into 1/3-inch rounds.
- In a wide, shallow serving bowl, mix romaine, arugula and baby greens. Add 3 tablespoons of the dressing to the greens and toss, adding additional dressing as needed. Arrange the tomatoes, eggs, potatoes and green beans around the greens, and sprinkle with olives. Drizzle with some of the remaining dressing. Refrigerate leftover dressing and reserve for another use.
Tips:
- Choose ripe, fresh vegetables: The quality of your vegetables will greatly affect the taste of your salad. Look for vegetables that are brightly colored and free of blemishes.
- Cook the vegetables properly: Overcooked vegetables will be mushy and bland. Follow the cooking instructions in the recipe carefully.
- Use a variety of textures: A combination of crunchy, soft, and creamy textures will make your salad more interesting to eat.
- Add some protein: Protein will help to make your salad more filling and satisfying. You can add cooked chicken, fish, tofu, or beans to your salad.
- Use a flavorful dressing: The dressing is what will bring all the flavors of your salad together. Choose a dressing that you enjoy and that complements the flavors of the vegetables.
- Garnish your salad: A few fresh herbs or a sprinkle of cheese can add a nice finishing touch to your salad.
Conclusion:
Salade Niçoise is a classic French salad that is perfect for a summer meal. It is made with fresh vegetables, hard-boiled eggs, tuna, and a flavorful dressing. The salad is easy to make and can be tailored to your own taste preferences. With its vibrant colors and delicious flavors, Salade Niçoise is sure to be a hit at your next party or gathering.
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