Layered Salad Nicoise

**lindatat** · 08-02-2006, 03:20 PM

Made this for my co-workers last week and everyone thought it was from a restaurant - serves a whole bunch of people as a side dish:

Salad:
1 bag hearts of romaine
1 head butter lettuce
1 head radicchio
1 bag Simply Potatoes, Red Potato Wedges, cut into bite-size pieces
4 six-ounce cans solid white albacore tuna packed in spring water, drained & flaked
1 bag S & W Haricots Verts (a thin French green bean) thawed and cut into bite-size pieces
Cherry tomatoes, quartered
6 hard-boiled eggs, chopped
1 can artichoke hearts, chopped
1 jar pitted Kalamata olives, sliced

Dressing:
2 garlic cloves, minced
2 teaspoons Dijon mustard
6 tablespoons white wine vinegar
1 lemon, juiced
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons minced fresh tarragon
1 cup extra-virgin olive oil
Kosher salt and ground pepper to taste
Make the dressing first - mix all ingredients in a shaker or mason jar (you can do this the day before.) Layer the salad ingredients in the order listed. Add dressing just before serving.

**Johnrudy** · 08-02-2006, 03:37 PM

Wow - I haven't made a salad Nicoise in probably 25 years! Lot of work, but worth it.

**Allifunn** · 08-02-2006, 04:15 PM

sounds good Linda!

**Reliford** · 08-02-2006, 04:18 PM

yummy!

**Biff** · 08-02-2006, 05:50 PM

Fabulous!!!!!!!!!!!!!!!!. I am ready for dinner now!!!!!! Thanks, I am going to try that!!!!!!!

**lindatat** · 08-02-2006, 06:01 PM

Originally Posted by Johnrudy

Wow - I haven't made a salad Nicoise in probably 25 years! Lot of work, but worth it.

It was time-consuming, but not too difficult. Using the pre-cooked potatoes and frozen green beans (er, I mean Haricots Vert - lol) saved some time. I really enjoyed chopping up the herbs for the dressing with a big knife (very therapeutic for me!) And I would definitely make that dressing for other salads as well (would be great in a seafood pasta salad.)

DD · 08-02-2006, 06:42 PM

I likey!!

**CastlesOfSand** · 08-03-2006, 01:58 AM

Man, it's all about food today!!! yummy!!!!

**Miss Kitty** · 08-03-2006, 04:15 AM

dbuck and I are so screwed.

**dbuck** · 08-03-2006, 09:16 AM

Originally Posted by Sueshore

dbuck and I are so screwed.

LOL.

I'm glad you were thinking the same thing I was, I thought it looked hard to make.

**lindatat** · 08-03-2006, 01:06 PM

Originally Posted by dbuck

LOL.

I'm glad you were thinking the same thing I was, I thought it looked hard to make.

Feel free to substitute Emeril's bottled Dijon Vinaigrette. That should make it a little easier!

**dbuck** · 08-03-2006, 01:23 PM

Thanks Linda, I can open a bottle.

I still haven't made your jello shots, but they are on my Definite list.

**lindatat** · 08-03-2006, 03:31 PM

Originally Posted by dbuck

Thanks Linda, I can open a bottle.

I still haven't made your jello shots, but they are on my Definite list.

Jello shots - if you can boil water, you're set!

**Beach Runner** · 08-03-2006, 08:24 PM

Here's my version:

Salade Ni�oise

Vinaigrette:
1 clove garlic, crushed
1 tablespoon lemon juice
1 tablespoon wine vinegar
1/2 teaspoon dry mustard
Salt and freshly ground pepper, to taste

Salad:
4 new potatoes
1 tablespoon green onions, minced
Salt and pepper, to taste
2 1/2 tablespoons white wine
2 1/2 tablespoons water
1 large head Boston lettuce
4 ripe tomatoes, quartered
1/2 pound fresh green beans, blanched and chilled
2 hard-boiled eggs
4 anchovies
2 1/2 tablespoons capers
1 /2 cup Greek olives
1 (6 1/2 ounce) can white tuna

Combine all ingredients for vinaigrette. Cook potatoes until barely tender (about 20 minutes); peel and slice. Toss while warm with green onions, salt, and pepper. Then toss with wine and water. Let sit 5 minutes and toss again. Fold in 1/4 cup of vinaigrette and chill. Just before serving, assemble the salad in a wide bowl or platter as follows: Toss the lettuce with a little vinaigrette and arrange leaves around edge of bowl. Place potatoes in the middle. Arrange tomatoes around the potatoes. Toss beans with vinaigrette and arrange between tomatoes. Distribute eggs, anchovies, capers, and olives. Break up tuna and arrange at intervals. Dribble remaining dressing over entire salad. Serves 4.

**Jdarg** · 08-03-2006, 08:33 PM

When I worked in a gourmet takeaway (years and years ago), we used a Tuna Nicoise salad recipe from The Frog Commissary Cookbook, from the Frog Commissary in Philadelphia. We couldn't keep this in stock- the salad was penne, albacore, green beans, red pepper, cherry tomatoes, black olives, topped with this dressing. If you don't want to use the raw egg, maybe start with good mayo and add the rest.

I loaned this cookbook out and can't remember who has it.

It is on my list to find- every recipe in it is good. The Frog was one of the first gourmet takeout places like we know them now.

Anchovy Dressing:
1 egg
1 cup corn oil
1/4 cup wine vinegar
1 teaspoon minced garlic
1 teasopon sugar
2 tablespoons minced dill
2 tablespoons minced parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1 (2-ounce) can anchovies in oil, drained and finely chopped

**Beach Runner** · 08-03-2006, 09:15 PM

Originally Posted by dbuck

Thanks Linda, I can open a bottle.

I still haven't made your jello shots, but they are on my Definite list.

Yes, the Jello shots are on my Labor Day/Beginning of College Football weekend agenda. I will make orange and blue ones. How good can it get?!

GO GATORS!