Best Light Nicoise Salad Recipes

Light and Easy Nicoise Salad image

Provided by Martha Stewart

Number Of Ingredients 16

1 pound red fingerling or other small potatoes
Coarse salt
Garlic Vinaigrette
Freshly ground pepper
4 large eggs
1/2 pound green beans, halved crosswise
1 head Boston lettuce
1 red or green bell pepper, cut into 1/4-inch-thick rings
1/2 pound cherry tomatoes, halved
1/2 English cucumber, peeled and sliced
1/2 fennel bulb, trimmed, halved lengthwise, and very thinly sliced
2 cans (6 ounces each) tuna, preferably Italian oil-packed, flaked
3/4 cup Nicoise or oil-cured black olives
1 scallion, chopped
2 tablespoons coarsely chopped fresh flat-leaf parsley
1 tablespoon drained capers (optional)

Steps:

Bring the potatoes to a boil in a largesaucepan of water. Add salt; reduce heat,and simmer until tender, 10 to 15 minutes. Drain; let cool slightly.
Cut the potatoes into bite-size pieces;peelany loose skins. Dress with enoughvinaigrette to coat lightly (reserve remainder). Season with salt and pepper.Set potatoes aside.
Prepare an ice-water bath; set aside.Cover eggs with water in a small saucepan; bring to a full boil. After 1 minute,cover and turn off heat. Let stand 6 minutes. Rinse; transfer to ice-water bath.
Prepare another ice-water bath; setaside. Bring a medium saucepan of waterto a boil; add salt. Blanch green beansuntil crisp-tender, 1 to 2 minutes. Drain;rinse with cold water. Let stand in ice-water bath until cool. Drain; pat dry.
Peel the eggs, and halve lengthwise.Arrange lettuce, then potatoes, greenbeans, bell pepper, tomatoes, cucumber,fennel, tuna, eggs, and olives on a platter.
Sprinkle with scallion and parsley,and with capers if desired. Drizzle withvinaigrette, and serve with remainder.

Light Nicoise Salad image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 13

1 pound small red-skinned potatoes, quartered
Kosher salt
3/4 pound sugar snap peas, strings removed
1 cup cherry tomatoes or chopped plum tomatoes
2 tablespoons extra-virgin olive oil
2 tablespoons light mayonnaise
1 tablespoon red wine vinegar
1 head Bibb lettuce, leaves separated
2 5-ounce cans tuna packed in water, drained
1 yellow bell pepper, thinly sliced
1 tablespoon chopped pitted kalamata or nicoise olives
1/2 cup chopped fresh basil
Freshly ground pepper

Steps:

Put the potatoes in a medium pot and cover with water by about 2 inches. Add a pinch of salt, cover and bring to a simmer over high heat. Reduce the heat to medium high and simmer until just tender, about 5 minutes. Add the snap peas and continue simmering, covered, until the peas are crisp-tender, about 3 more minutes. Drain the potatoes and peas and rinse under cold water; transfer to a large bowl.
Make the dressing: Puree the tomatoes, olive oil, mayonnaise, vinegar and 1 tablespoon water in a blender.
Divide the lettuce among 4 bowls and drizzle with some of the dressing. Add the tuna, bell pepper, olives and basil to the potatoes and peas; add the remaining dressing and toss gently to coat. Season with salt and pepper, then pile on top of the lettuce.
Photograph by Antonis Achilleos