Best Nicoise Vinaigrette Recipes

TUNA NICOISE SALAD WITH DIJON VINAIGRETTE

Steps:

• Prepare Dressing: In small bowl combine mustard, red wine vinegar, parsley and sugar: gradually whisk in olive oil until well blended. Add salt and pepper to taste.
• Prepare Salad: On large platter arrange potatoes, green beans, artichoke hearts, hearts of palm, tuna, olives, tomato wedges and hard-cooked eggs. Drizzle salad with dressing.

NIçOISE SALAD WITH BASIL AND ANCHOVY-LEMON VINAIGRETTE

Steps:

• Make the vinaigrette: Using the flat side of a knife, smash garlic clove, anchovy fillets and salt into a paste. Transfer to a small bowl and stir in lemon juice, zest and mustard. Using a whisk, slowly pour in olive oil while stirring constantly. Adjust seasoning as needed.
• Place potatoes in a medium pot and cover them with 2 or 3 inches of cold water. Salt the water and bring to a boil. When water comes to a boil, continue cooking potatoes until fork tender, 10 to 15 minutes more. Add haricots verts during the last 1 minute of cooking (if using regular green beans, add them during the last 2 to 3 minutes of cooking depending on how thin they are). Drain vegetables and let sit until cool enough to handle but still quite warm. Halve potatoes, transfer to a small bowl along with the haricots verts and dress everything to coat with some (but not all) of the vinaigrette. When completely cool, toss in chopped basil.
• On a large platter or four individual plates, arrange potatoes and haricots verts, radishes or cucumbers, tomatoes and tuna, and hard-boiled eggs, if using. Scatter olives over the top and drizzle with remaining vinaigrette. Serve garnished with freshly ground black pepper, flaky sea salt and torn basil leaves.

SALADE NIçOISE WITH YOGURT VINAIGRETTE

Steps:

• Using a fork or a small whisk, mix together the vinegar and lemon juice with the garlic, salt, pepper and Dijon mustard. Whisk in the olive oil and yogurt.
• Steam the potatoes above 1 inch simmering water for 10 to 15 minutes, until tender. Transfer to a large salad bowl and season with salt and pepper. Add the tuna and toss with 1/4 cup of the dressing while the potatoes are hot.
• Bring a pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, add a generous amount of salt and add the green beans. Cook 4 to 5 minutes, until just tender. Transfer to the ice water, then drain. Dry on paper towels. Add to the salad bowl, along with the red or green pepper, cucumber, hard-boiled eggs, lettuce and herbs. Garnish with the tomatoes, anchovies and olives, and serve.

SAUTEED SWORDFISH WITH NIçOISE VINAIGRETTE

Steps:

• In a skillet, preferably non-stick, heat 1 1/2 tablespoons of the oil over moderately high heat until it is hot but not smoking and in it sauté the swordfish steaks, patted dry, for 4 to 5 minutes on each side, or until they are just cooked through. While the fish is cooking, in a small bowl stir together the olives, the roasted red pepper, the parsley, the capers, the anchovy, the garlic paste, the scallion, the vinegar, the remaining 3 1/2 tablespoons oil, and salt and pepper to taste. Transfer the swordfish to plates, spoon the sauce over it, and serve it with lemon wedges.

SALADE NICOISE WITH VINAIGRETTE DRESSING

Steps:

• Mix dressing together by mixing all ingredients in jar.
• Shake again, just before serving.
• Mix potatoes and mayonnaise to coat thoroughly.
• Toss tomatoes lightly in a small amount of vinaigrette.
• In a separate bowl, toss green beans in a small amount of vinaigrette, let marinate while preparing the rest of the salad.
• When ready to serve, toss lettuce lightly in a small amount of vinaigrette until leaves are barely coated.
• Place around the edge and bottom on the bowl, using all the leaves.
• Place tuna in the center of the bowl.
• Arrange tomatoes, green beans, potatoes around the outside in an interesting pattern.
• Decorate with olives, onion slices, green pepper rounds, celery and eggs.
• Garnish with herbs and anchovies.
• Serve immediately with additional vinaigrette dressing.

SALMON NIçOISE SALAD WITH BLACK OLIVE VINAIGRETTE

Steps:

• Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
• Whisk together dressing ingredients in a bowl.
• Cover potatoes with water in a 4-quart pot and season well with salt. Bring to a boil, then reduce heat and simmer, uncovered, until just tender, 15 to 20 minutes.
• While potatoes cook, season salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Oil grill rack, then grill salmon, covered, turning once, until just cooked through, 8 to 10 minutes total. Cool slightly, then gently break into large flakes. If desired, reserve skin for crumbling over salad.
• Transfer potatoes with a slotted spoon to a bowl. Add green beans to boiling water and cook, uncovered, until crisp-tender, 4 to 5 minutes. Drain and transfer to an ice bath to stop cooking.
• Halve potatoes while still warm and toss with 2 tablespoons dressing.
• Toss green beans, cherry tomatoes, and arugula with enough dressing to coat, then toss with potatoes. Divide among plates with salmon and eggs. Sprinkle with basil (and salmon skin, if using). Serve with lemon wedges and remaining dressing.

NICOISE VINAIGRETTE

Steps:

• Combine all ingredients except oil in a blender; finely chop. With blender running, slowly add oil until completely incorporated.

SPARTINA'S ROASTED COD WITH NICOISE VINAIGRETTE

Steps:

• Preheat oven to 500 degrees. Mix anchovies, capers, olives, shallot and garlic with 1/3 cup olive oil and the vinegar. Season with salt and pepper.
• Heat remaining oil in an oven-proof skillet. Season cod with salt and pepper, place in skillet and sear on one side until golden, about 2 minutes. Turn and place in oven until done, about 5 minutes.
• Place a cod fillet on each of 4 plates. Spoon about 2 tablespoons of anchovy sauce on top.

SALMON NICOISE WITH CAPER VINAIGRETTE

Steps:

• 1. Boil the potatoes in salted water for 15 minutes or until tender, adding the green beans about 4 minutes before the potatoes are ready. 2. Whisk all the dressing ingredients together and set aside. 3. Drain the potatoes and beans and slice the potatoes thickly. Put the potato slices and beans into a bowl and pour over a splash of dressing while the vegetables are still hot. Then mix in the tomatoes, anchovies and olives. Tip out onto a large serving platter and scatter the quartered eggs over the top. 4. Pat the salmon dry and dry-fry or sear in batches in a very hot pan for one minute on each side. Lift out of the pan and place on the middle of the salad. 5. Quickly heat up the remaining dressing in a small pan and, when boiling, pour over the salad. Serve with loads of crusty bread. Note: may be prepared with tuna

EASTERN STYLE TUNA NICOISE SALAD WITH TEA MARBLED EGGS AND WASABI VINAIGRETTE

Steps:

• For the tuna: Whisk together the mirin, ginger and soy until combined. Add the tuna, toss well to coat, and marinate in the refrigerator for 1 hour.
• For the wasabi vinaigrette: Whisk together the soy sauce, wasabi paste and lemon juice in a small bowl until smooth. Add the oil in a slow, steady stream while whisking constantly until combined. Season with the sugar, salt and white pepper and stir well.
• For the salad: Remove the tuna from the marinade, shake off the excess and sprinkle the five-spice powder and sea salt equally over all sides. Heat a cast-iron skillet or flat griddle over high heat. Add the oil and heat until rippling, and then sear the tuna in the hot pan, 1 minute per side. Let the tuna rest for 5 minutes before slicing thinly across the grain.
• To serve, divide the green beans, mixed greens, tomatoes, Tea-Marbled Quail Eggs and Romaine 2 plates. Fan the tuna slices over the top, scatter the capers and olives over the salads and drizzle the dressing evenly over each plate.
• Put the quail eggs in a small saucepan and cover with 2 cups of cold water. Add the five-spice, dark soy, light soy, sugar, star anise and tea bags and heat over high heat until the water begins to bubble. Remove from the heat, cover and let stand for 5 minutes. Lift the eggs, a few at a time, out of the liquid with a slotted spoon and crack them all over with the back of a teaspoon, leaving the shells on. Return the eggs to the liquid and let stand until cooled. Chill the eggs in their liquid in the refrigerator for at least 1 hour, preferably overnight. Peel the eggs and rinse briefly just before serving.

GOURMET SEARED TUNA NICOISE WITH HONEY AND MUSTARD VINAIGRETTE

Steps:

• 1. Preheat the oven to 400°F Lightly oil the potatoes and place in a baking tray, bake for 40 mins or until crisp and tender. If you're short on time, simply boil them for 15 mins instead. Once the potatoes are cooked, cut them in half.
• Whilst the potatoes are cooking, blanch the beans in boiling water for 3 mins then drain and rinse in cold water.
• Place the eggs in a small pan, cover with cold water, bring to the boil and simmer for 6 minutes Remove from the heat, drain, then rinse in cold water. Tap the shells all over and remove. Cut each egg in half and halve them again.Whisk all the dressing ingredients together and season to taste.
• Heat a large non-stick frying or griddle pan until hot. Brush the tuna with a little oil then add to the pan and sear for 2-3 mins on each side, depending on how pink you like your tuna. Set aside to rest.
• Empty the salad leaves into a large bowl and add the scallions, olives, cooled green beans and half of the dressing.
• Divide the mixture between four plates, scatter over the halved potatoes, quartered eggs and finally lay the tuna on top.
• To finish, drizzle a little of the remaining dressing over the tuna steaks and serve.

CARPACCIO OF TUNA WITH NICOISE VINAIGRETTE

Steps:

• In a medium nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add the eggplant and cook until tender, about 2 minutes. Transfer to a bowl. Repeat the procedure with the zucchini, using an additional 2 teaspoons oil, and cooking for 2 minutes. Repeat with the fennel, using another 2 teaspoons oil, and cooking for 2 minutes. Cool the vegetables completely. Add the tomatoes, olives, remaining 4 tablespoons oil, the vinegar, thyme, garlic, salt, and pepper and mix well. Cover and refrigerate until ready to serve, up to 8 hours.
• For each serving, brush the inside of a large dinner plate with some of the oil. Place 1 tuna slice on the plate and cover with a large piece of strong plastic wrap. Using the flat side of a meat pounder, pound the tuna until it is so thin it covers the inside of the plate. Leaving the plastic wrap intact, refrigerate until ready to serve, up to 8 hours. When ready to serve, carefully peel off the plastic wrap. Brush the tuna with the remaining olive oil and sprinkle with the salt. Spoon the vinaigrette over the tuna, spreading it evenly over the surface. Serve immediately.