CLASSIC NICOISE SALAD

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Classic Nicoise Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 18

2/3 cup extra-virgin olive oil, plus more for brushing tuna
1/3 cup freshly squeezed lemon juice (about 3 lemons)
2 tablespoons Dijon mustard
1 shallot, finely chopped
2 teaspoons anchovy paste
1 tablespoon finely chopped capers
12 quail eggs
1/2 pound haricots verts, stem ends trimmed
2 teaspoons rice-wine vinegar
8 baby red or fingerling potatoes
2 teaspoons dry vermouth
1 1/2 pounds tuna steak, 1/2 inch thick
Coarse salt and freshly ground pepper
1 head red-leaf lettuce
1 head, Boston lettuce
1/2 pint red cherry tomatoes
1/2 pint yellow cherry tomatoes
1/2 cup nicoise olives

Steps:

  • In a medium bowl, whisk together olive oil, lemon juice, mustard, shallot, anchovy paste, and capers. Set aside.
  • Prepare an ice-water bath in a large bowl, and set aside. Place quail eggs in a medium saucepan, and cover with several inches of cold water. Place the pan, covered, over high heat, stirring occasionally, until just before the water comes to a boil. Uncover, reduce to a simmer, and cook for 2 minutes, stirring eggs gently several times to ensure even cooking. Immediately transfer the eggs, with a slotted spoon, to the ice-water bath. Let cool completely, about 5 minutes. Pat one egg dry at a time; peel, and halve. Set aside.
  • Fill a medium saucepan with salted water, and bring to a boil. Cook haricots verts until tender, 2 to 3 minutes. Using a slotted spoon, immediately transfer beans to the ice-water bath. Drain well, and pat dry. Drizzle with rice-wine vinegar, and set aside.
  • Heat a well-seasoned grill pan over high heat. Meanwhile, place potatoes in a medium-size pot. Cover with cold, salted water. Bring to a boil, then reduce heat to simmer. Cook until fork-tender, about 8 minutes. Using a slotted spoon, immediately transfer potatoes to the ice-water bath. Drain well, and pat dry. Cut in half lengthwise, drizzle with vermouth, and reserve.
  • Lightly brush tuna with olive oil, and season with salt and pepper. Place on grill pan, and cook to rare, 1 or 2 minutes per side.
  • Toss lettuces with some of the anchovy-caper dressing, and place on large serving platter. In a separate bowl, toss potatoes, haricots verts, and tomatoes with more dressing, and arrange over lettuce.
  • Slice tuna very thinly on the diagonal, and arrange over salad. Drizzle tuna with dressing. Garnish salad with quail eggs and nicoise olives.

Bradley Taylor
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I would highly recommend this recipe to anyone who loves Nicoise salad or is looking for a new salad to try.


Mohamed El Mansy
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This is a great recipe for a healthy and delicious salad.


Sabbir hosen
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I love that this salad is so versatile. You can add or remove ingredients to suit your own taste.


Udoma Gwinz
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This salad is perfect for a light lunch or dinner.


MD RAHMOT SHEIKH
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I've never made Nicoise salad before, but this recipe made it easy. It turned out so well that I'll definitely be making it again.


Tshego Mfundzi
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This salad is a great way to use up leftover boiled potatoes.


Jeff Rank
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I'm not a huge fan of anchovies, but they really add a nice salty flavor to this salad. I would definitely recommend using them.


Nayem Khan
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I love the addition of green beans to this salad. It gives it a nice crunch.


Shiv kumar belbase official
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This is my go-to recipe for Nicoise salad. It's simple to make and always turns out great.


Birjesh Gupta
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I've made this salad several times now and it's always a crowd-pleaser. The dressing is especially delicious.


Izzy Garrett
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This salad was a hit at my last dinner party! The combination of flavors and textures was amazing.