NICOISE SALAD DRESSING RECIPES

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SALAD NIçOISE RECIPE | BBC GOOD FOOD



Salad niçoise recipe | BBC Good Food image

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

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 2

Number Of Ingredients 16

300g small new potato
100g fine green bean , trimmed
3 eggs , as fresh as you can get them
2 Baby Gem lettuces , outside leaves trimmed off
5 tbsp extra-virgin olive oil
200g cherry tomato , halved
2 tbsp balsamic vinegar
small handful basil leaves
325g piece fresh tuna loin
½ lemon , juiced
50g black olive , preferably niçoise, pitted
5 marinated anchovies fillets
1 garlic clove
½ lemon , juiced
4 tbsp olive oil
1 tbsp balsamic vinegar

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.

TUNA NIçOISE SALAD RECIPE | BON APPéTIT



Tuna Niçoise Salad Recipe | Bon Appétit image

Nothing says “I’m on vacation” like a two-hour, three-glasses-of-rosé lunch—starring this tuna Niçoise salad.

Provided by Anna Stockwell

Yield 6–8 servings

Number Of Ingredients 12

¾ cup extra-virgin olive oil
¼ cup fresh lemon juice
2 Tbsp. Dijon mustard
1 tsp. honey
1 tsp. freshly ground black pepper
1 tsp. kosher salt, plus more
6 large eggs
1 lb. green beans, trimmed and/or new or baby potatoes, halved if larger
4 cups seedless cucumbers
3 cups oil-packed tuna
Olives, capers, peperoncini, pickles, or other pickled-briny ingredients (for serving)
Flaky sea salt

Steps:

  • Whisk oil, lemon juice, mustard, honey, pepper, and 1 tsp. kosher salt in a medium bowl; set dressing aside.
  • Bring a medium pot of salted water to a boil. Carefully add eggs and cook 7 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water (keep pot over high heat); chill until cold, about 5 minutes. Peel; set aside.
  • Meanwhile, add green beans and potatoes to the same pot of boiling water and cook until just tender, 2–4 minutes for green beans, 10–15 minutes for potatoes. Using a slotted spoon, transfer to bowl of ice water; let sit until cold, about 3 minutes. Transfer to paper towels; pat dry.
  • To serve, slice eggs in half and arrange on a platter with cooked and raw vegetables and tuna. Top with pickled-briny ingredient(s), sprinkle with sea salt, and drizzle some reserved dressing over. Serve with remaining dressing alongside.
  • Do Ahead: Dressing can be made 5 days ahead; cover and chill. Eggs can be boiled and vegetables blanched 2 days ahead; cover and chill separately.

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