Best Gluten Free Salade Niçoise Recipes

GLUTEN-FREE SALAD NICOISE

Steps:

• Heat oven to 400°F.
• Prick sweet potato all over with fork. Rub with 1/4 teaspoon oil and 1/4 teaspoon salt. Place on ungreased small pan. Bake 45 to 60 minutes or until tender when pierced with knife. Cool slightly; cut in half lengthwise, then cut each half into 8 wedges.
• In large bowl, beat first 5 Vinaigrette ingredients with whisk; slowly beat in olive oil, then parsley and basil. Refrigerate until ready to use.
• Place 10-inch skillet over medium-high heat 2 to 3 minutes or until very hot. Rub tuna with 1 teaspoon oil and 1/4 teaspoon salt; quickly cook on one side 3 to 4 minutes or until brown. Turn and quickly brown other side 2 to 3 minutes; transfer to cutting board, and cover with foil. Allow to rest 4 minutes; then cut diagonally into 12 slices.
• Heat 4-quart saucepan filled two-thirds with water to boiling over medium-high heat. Prepare an ice bath (mixture of ice and water in large bowl). Cook green beans in boiling water 2 to 3 minutes or until bright green, then drain and transfer to ice bath 2 minutes. Drain thoroughly; set aside.
• Beat vinaigrette again with whisk; toss spinach in vinaigrette. Divide spinach among 4 plates; divide remaining ingredients among plates on top of spinach. Serve immediately.

CLASSIC NICOISE SALAD

Steps:

• Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.
• Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
• Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.
• Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
• Toss the tomatoes ian a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-cooked eggs.
• Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-cooked eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives.

NIçOISE SALAD

Steps:

• Make the Niçoise dressing: Combine the garlic, capers, vinegar, and olive oil in a 1-quart jar with a lid. Shake the dressing very well. Season with salt and pepper. Refrigerate until serving time.
• Preheat the broiler.
• Make the salad: Place the bell pepper under the broiler, about 4 inches from the heating element, for 2 to 3 minutes, checking often so it doesn't burn. When one side is nicely blackened, use tongs to turn the bell pepper until it is evenly blackened on all sides. Remove the bell pepper from the broiler. Alternatively, place the bell pepper directly in the flame of the burner on a gas stove and turn it as each side gets blackened. While it is still hot, place it in a paper bag and let it sweat for 10 minutes. Then work the burned skin off with your fingers. I don't like to rinse the bell pepper under water because it removes the flavorful oil. You'll inevitably be left with a little skin on the pepper, which is fine, but remove as much as possible. Split the bell pepper lengthwise and remove the core and seeds. Slice the flesh into 1/4-inch-wide julienne strips and set aside.
• Bring a medium saucepan of lightly salted water to a boil. Cook the beans for 3 to 4 minutes, or until they are just slightly tender but still nice and green. Drain. Plunge the beans into a bowl of ice water to stop the cooking and drain again. Set aside.
• Cook the eggs in a 6-quart saucepan of simmering water for 11 minutes. (If you like a slightly wet center, cook for 10 minutes; for a completely cooked egg, try 12 minutes.) Run cold water over the eggs in the saucepan. Remove the eggs from the water and peel them under running water. Cut in half lengthwise and set aside.
• Remove and discard the tough outer leaves and the tough bottom part of the romaine. Split the head lengthwise into sixths with a sharp knife. Wash the romaine wedges, shake out the excess water, and pat the wedges dry with paper towels. Trim the center core, leaving just enough to hold the wedges together. Wrap the wedges in paper towels and refrigerate.
• Trim away the fronds and hollow stalks of the fennel bulb, and cut away the bottom. Cut the bulb in half and remove the center core. Cut the bulb either crosswise or lengthwise into very fine slices. Place the fennel in a bowl with the lemon juice and 2 cups of water. This will keep the fennel from browning. Alternatively, cut the fennel bulb into sixths, removing the center core, and coat with a little olive oil, salt, and pepper. Roast or grill the pieces for 5 to 10 minutes, or until tender. (You can serve the fennel in this salad hot, at room temperature, or chilled.)
• Arrange the romaine wedges cut side up in the center of a platter. Arrange the green beans, eggs, fennel, artichokes, olives, tomato, and tuna in separate groups around the edges. Arrange the roasted bell peppers around the whole salad.
• Just before serving, drizzle the Niçoise dressing over the salad. Alternatively, pour the dressing into a cruet or pitcher and let guests dress their own salads.