SALADE DRESSING RECIPES
SALADE NIçOISE RECIPE | BBC GOOD FOOD
Make salade niçoise your go-to salad for summer. With crunchy lettuce, ripe tomatoes, potatoes, tuna and soft-boiled eggs, it's full of flavour and texture
Provided by Barney Desmazery
Categories Dinner, Lunch, Supper
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 2
Number Of Ingredients 12
Steps:
- To make the dressing, mash the garlic and anchovy, if using, with a small pinch of salt on a board using the blade of a large knife, or in a pestle and mortar. Combine the paste with the mustard and vinegar, then slowly stir in the tuna oil. Set aside.
- Tip the new potatoes into a large pan of cold salted water, ensuring they’re well covered. Bring to the boil, then reduce the heat to a simmer. Add the beans and cook for 5 mins, then remove with a slotted spoon and immediately plunge into a bowl of iced water to cool. Cook the potatoes for another 5 mins until tender, then drain and leave to cool. When cool enough to handle, halve or quarter them, and toss in a large bowl with 1 tbsp of the dressing. Leave to cool completely.
- Meanwhile, cook the eggs in a second pan of simmering water for 7½ mins, then transfer to a bowl of iced water to cool. Drain the beans and eggs, then peel and halve the eggs.
- Tip the lettuce quarters, cooked beans and olives into the bowl with the potatoes. Add most of the remaining dressing and gently toss. Divide the salad between two bowls, and top with the tomatoes and eggs. Flake over the tuna, then drizzle with the rest of the dressing and season.
Nutrition Facts : Calories 633 calories, FatContent 42 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 32 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 9 grams fiber, ProteinContent 34 grams protein, SodiumContent 2.2 milligram of sodium
SALAD RECIPES | BBC GOOD FOOD
Celebrate seasonal produce year-round with our vibrant salad recipes, from chicken caesar and Greek, to creamy potato salad and winter platters.
Provided by Good Food team
Number Of Ingredients 1
More about "salade dressing recipes"
SALADE NIçOISE RECIPE | DANIEL BOULUD | FOOD NETWORK
This classic French salad, with its vibrant composition of fresh and cooked vegetables, unctuous oil-cured tuna, anchovies, and soft-boiled eggs, is filling enough to be a meal. Chef Boulud offers two options for dressing: a simple garnish of lemon and oil, or his grandmother's cherished vinaigrette recipe.
From foodnetwork.com
Reviews 5
Total Time 45 minutes
Category main-dish
Cuisine french
From foodnetwork.com
Reviews 5
Total Time 45 minutes
Category main-dish
Cuisine french
- Chef Boulud offers two options for dressing the salad. Lemon & Oil Dressing: Zest lemon evenly over the salad, then sprinkle with lemon juice. Drizzle with olive oil, and finish with pepper and salt. (Note: Use salt with moderation, since the tuna and anchovies are already salted.) Grand-Mère’s Vinaigrette: In a bowl, add the sliced garlic and a pinch of salt. Use a fork to mash the garlic into a coarse paste. Add mustard, vinegar, and pepper; stir to combine. Add olive oil in a slow stream, whisking constantly with the fork to emulsify. Add a teaspoon of water at a time, whisking between additions, to thin vinaigrette as desired. Place vinaigrette into a serving dish and serve alongside the salad.
See details
SALADE NIçOISE RECIPE | DANIEL BOULUD | FOOD NETWORK
This classic French salad, with its vibrant composition of fresh and cooked vegetables, unctuous oil-cured tuna, anchovies, and soft-boiled eggs, is filling enough to be a meal. Chef Boulud offers two options for dressing: a simple garnish of lemon and oil, or his grandmother's cherished vinaigrette recipe.
From foodnetwork.com
Reviews 5
Total Time 45 minutes
Category main-dish
Cuisine french
From foodnetwork.com
Reviews 5
Total Time 45 minutes
Category main-dish
Cuisine french
- Chef Boulud offers two options for dressing the salad. Lemon & Oil Dressing: Zest lemon evenly over the salad, then sprinkle with lemon juice. Drizzle with olive oil, and finish with pepper and salt. (Note: Use salt with moderation, since the tuna and anchovies are already salted.) Grand-Mère’s Vinaigrette: In a bowl, add the sliced garlic and a pinch of salt. Use a fork to mash the garlic into a coarse paste. Add mustard, vinegar, and pepper; stir to combine. Add olive oil in a slow stream, whisking constantly with the fork to emulsify. Add a teaspoon of water at a time, whisking between additions, to thin vinaigrette as desired. Place vinaigrette into a serving dish and serve alongside the salad.
See details
TUNA NIçOISE SALAD RECIPE | BON APPéTIT
Nothing says “I’m on vacation” like a two-hour, three-glasses-of-rosé lunch—starring this tuna Niçoise salad.
From bonappetit.com
Reviews 4.8
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Reviews 4.8
- 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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TUNA NIçOISE SALAD RECIPE | BON APPéTIT
Nothing says “I’m on vacation” like a two-hour, three-glasses-of-rosé lunch—starring this tuna Niçoise salad.
From bonappetit.com
Reviews 4.8
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Reviews 4.8
- 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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SALADE NICOISE | NIGELLA'S RECIPES | NIGELLA LAWSON
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