Best Salad Niçoise With Mint Lemon Dressing Recipes

ROUND 2 RECIPE - NICOISE SALAD WITH LEMON GARLIC VINAIGRETTE

Round 2 Recipe - Nicoise Salad with Lemon Garlic Vinaigrette image

Provided by Sandra Lee

Time 12m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 lemon, juiced and zested
1 teaspoon finely chopped garlic
1/4 cup canola oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley
1 head butter lettuce, washed and torn
Half reserved red onion, from Crispy Wonton Cups with Tuna Salad, thinly sliced
Reserved snow peas, from Crispy Wonton Cups with Tuna Salad
2 tablespoons slivered almonds
1 tablespoon capers, drained
1 (5-ounce) can chunk light tuna, drained
Reserved 2 hard boiled eggs, from Ham and Egg Tea Sandwiches, sliced in half

Steps:

In a small bowl, whisk together the lemon juice, zest, garlic, oil, and parsley and season with salt and pepper. Set aside.
Put the snow peas in boiling water for 2 minutes, and then shock them in cold water to stop them from overcooking.
In a large bowl, put the lettuce, onions, and snow peas and toss with the vinaigrette. Top with the almonds, capers, tuna, and sliced eggs. Serve immediately.

NIçOISE SALAD WITH BASIL AND ANCHOVY-LEMON VINAIGRETTE

Niçoise Salad With Basil and Anchovy-Lemon Vinaigrette image

Here, I've riffed on a classic French salade niçoise. I save the anchovy for the dressing, but anchovy admirers can add more for garnish - and anchovy avoiders can simply leave them out. The only cooking is boiling the potatoes and haricots verts, which can be done together in the same pot. You can add a boiled egg if you like. Dressing the vegetables while warm helps them absorb all the good flavors more deeply, making this a salad that manages to be intense and light at the same time. Which is just what you want in the steamiest time of the year.

Provided by Melissa Clark

Categories salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 large garlic clove, minced
2 anchovy fillets, chopped
1/4 teaspoon salt, more as needed
2 tablespoons lemon juice
3/4 teaspoon grated lemon zest
1/2 teaspoon Dijon mustard
1/3 cup olive oil, more as needed
1/4 pound baby red potatoes
1/2 pound haricots verts or green beans
1 tablespoon finely chopped basil
8 radishes, cut into wedges, or 1 slender cucumber, peeled and sliced
2 large, ripe tomatoes, cut into wedges, or 1 pint cherry tomatoes, halved
2 (6 or 7-ounce) cans tuna packed in olive oil, drained
4 hard-boiled eggs (optional)
1/2 cup pitted kalamata olives, sliced
Freshly cracked black pepper, for serving
Flaky sea salt, for serving
Torn basil leaves, for serving

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.

Nutrition Facts : @context http, Calories 410, UnsaturatedFat 22 grams, Carbohydrate 12 grams, Fat 28 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 593 milligrams, Sugar 3 grams, TransFat 0 grams

SALAD NIçOISE WITH MINT-LEMON DRESSING

Salad Niçoise with Mint-Lemon Dressing image

Categories Salad Leafy Green Olive Tomato No-Cook Lemon Mint Tuna Summer Bon Appétit

Yield Makes 12 buffet servings or 8 main-course servings

Number Of Ingredients 11

Ingredients

6 ounces slender green beans, trimmed, halved
5 6-ounce cans solid white tuna packed in oil, drained, 1/4 cup plus 2 tablespoons oil reserved
1 pint cherry tomatoes, halved
1/2 cup Niçois olives* or pitted Kalamata olives
7 tablespoons thinly sliced fresh mint
1/2 cup olive oil
4 tablespoons fresh lemon juice
1 garlic clove, peeled
3/4 teaspoon ground cumin
1 5-ounce bag mesclun salad mix
Lemon wedges

Steps:

Place green beans in processor. Using on/off turns, coarsely chop. Place in large bowl. Mix in tuna, tomatoes, olives, and 4 tablespoons mint. Season with salt and pepper.
Place olive oil, 2 tablespoons lemon juice, garlic, cumin and remaining 3 tablespoons mint in processor. Process until well blended. With machine running, slowly add 1/4 cup drained tuna oil. Process until smooth. Transfer to medium bowl. Season dressing to taste with salt and pepper.
Place mesclun in another bowl. Drizzle with 2 tablespoons tuna oil and 2 tablespoons lemon juice; toss. Transfer to platter. Arrange tuna salad over mesclun. Drizzle dressing over. Garnish with lemon wedges.
*Small brine-cured olives; available at Italian markets, specialty foods stores and some supermarkets.