Salad Nicoise

O

OneOfAKind<3

New member
Back in the thread I started about eating healthier, and talk of salads,
someone, I can't remember who, mentioned this. I'm watching an episode
of Julia Childs who is making this. Going to see if I'll like it. :)
 
On 01/03/2011 10:39 PM, Cheryl wrote:

I have never made one, but I have eaten them in restaurants, one of them
in France. They are delicious. By coincidence, I was watching a cooking
show today where the cook was making a Salad Nicoise, but he made so
many changes and substitutions that it was no longer Nicoise.
 
On Mar 1, 10:39?pm, Cheryl wrote:

That was me. I generally make Nicoise-ish, in that I usually
don't use potatoes and I never use tuna. The eggs are
enough protein for me.

It's divine with fresh summer produce, but it's not bad
with grape tomatoes in the winter.

Cindy Hamilton
 
i have been reading this thread and trying to remember where i have eaten
this, finally i remembered in the same week at an ikea and a casino, lol,
Lee
"Cindy Hamilton" wrote in message
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On Mar 1, 10:39 pm, Cheryl wrote:

That was me. I generally make Nicoise-ish, in that I usually
don't use potatoes and I never use tuna. The eggs are
enough protein for me.

It's divine with fresh summer produce, but it's not bad
with grape tomatoes in the winter.

Cindy Hamilton
 
On 2 Mar 2011 14:38:59 GMT, notbob wrote:


I say to hell with canned and bring on seared fresh tuna! Fresh tuna
makes the best tasting Salade Ni?oise IMO.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 02/03/2011 9:36 AM, Cindy Hamilton wrote:


A Nicoise salad without tuna? Wouldn't that be like a tossed salad
without lettuce? Tuna is pretty much what defines a Nicoise salad.
 
"notbob" wrote in message
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The recipe in Saveur may be a very nice dish, but it is a long way from
salad nicoise. No lettuce?? For us the most important ingredient of the
salad nicoise is pitted nicoise olives. We get them from the Berkeley Bowl.

Kent
 
Kent wrote:


I prefer pitted also but it is not required, and I think not traditional.

So far as I know if it doesn't have lettuce, potato, tuna, egg and
Nicoise olives it's not a Nicoise salad.


Steve
 
"Cheryl" wrote in message
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The recipe's originator was from August Escoffier, and is published in the
Escoffier Cookbook. It does not have lettuce! Surprise, as most of us use
lettuce. I think the nicoise olives in the dish are very important, and
that's where the name comes from. The genesis of the salad is claimed to be
by others. All true nicoise salads, I think, contain small pitted nicoise
olives.

Recipe # 2015 - Nicoise Salad
"Take equal quantities of string beans, diced potatoes, and quartered
tomatoes. Decorate with capers, small pitted olives, and anchovy filets
Season with oil and vinegar."

Kent
 
Salad Nicoise Recipe
Serves 4

8 new potatoes
200g french beans, trimmed
(or sliced runner beans)
4 eggs
12 cherry tomatoes, halved
8 artichoke hearts, cooked and quartered
3 little gems, washed
2 tbsp small black olives
200g tuna chunks in oil, drained

For the dressing
Juice of 4 ripe tomatoes, squeezed and sieved
2 tbsp red wine vinegar
2 tsp capers
1 garlic clove, crushed
4 anchovy fillets
Small bunch of basil leaves
75ml extra virgin olive oil
Salt and pepper

1. Blend the ingredients for the dressing in a food processor (you can
use some of the oil from the anchovies or tuna). Season well.
2. Wash the new potatoes and cook them in salted water for 20 minutes.
Drain, cool and cut into halves or quarters.
3. Cook the beans in salted water for 5 minutes until slightly squeaky.
Drain and cool.
4. Boil the eggs for 5-6 minutes, cool quickly, peel and quarter. The
yolks should be a little squidgy still.
5. Separate the leaves from the little gem and arrange in a serving
dish, ripping up the larger leaves.
6. Toss the tuna chunks, cherry tomatoes, french beans, artichoke hearts
and potatoes in the dressing. Transfer to the serving bowl and combine
gently with the little gem.
7. Top with the quartered eggs and olives and sprinkle with shredded
basil.




--
Vicco
 
On Mar 2, 11:26?am, Dave Smith wrote:

Oh, what a shame. I don't like tuna all that well, but I do like
a composed salad of green beans, tomatoes, etc. It's
just simpler to think of it as Nicoise-ish.

I looked at the Saveur recipe, but it didn't appeal at all. Julia's
was much more appetizing.

Cindy Hamilton
 
"Dave Smith" wrote in message
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On 02/03/2011 9:36 AM, Cindy Hamilton wrote:


A Nicoise salad without tuna? Wouldn't that be like a tossed salad
without lettuce? Tuna is pretty much what defines a Nicoise salad.


--------------------------


Tuna is a modern addition to a Nicoise salad, see 'Le Repertoire De La
Cuisine'.


Stormy..
 
In article ,
"Kent" wrote:


Waverley Root, in his chapter on the County of Nice in The Food of
France (1958), states that the ingredients of salade nicoise can
include: quartered tomatoes (not sliced), olive oil with anchovie paste,
black olives, anchovie filets, green pepper slices, young raw fava
beans, radishes, and occasionally hard boiled eggs. Never string beans
or potatoes. (There is no mention of Escoffier) And the only cooked
ingredient is the egg.

D.M.
 
"Omelet" wrote in message
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In the 15 years I've been posting here (circa 1996), the one thing I
have learned the best (other than some awesome and varied cooking ideas
and concepts) is to respect the individual tastes of others... including
kids.
--
Peace! Om
What I have learned from watching Food Network contests i.e., Iron Chef etc.
is that palettes and tastes (even trained ones) differ in the extreme. On
the same panel, over the same dish, you will hear too much salt/not enough
salt, too done/not done enough, or oil, or acid or sweet. I've decided that
means that the dish/cook involved is not necessarily good or bad, it just
depends.
Janet
 
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