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:
> 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.
>

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 2 Mar 2011 14:38:59 GMT, notbob > wrote:

> On 2011-03-02, Cheryl > wrote:
> > 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.
>
> I've made Saveur's recipe before. It's excellent:
>
> http://www.saveur.com/article/Recipes/Salade-Nicoise
>
> Damn thing is so good, got me started eating salt preserved
> anchovies, which later escalated into major gout issues. Enjoy at
> your own peril.
>
> nb --trying to figure out how to do it again

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

--

Today's mighty oak is just yesterday's nut that held its ground.

On 02/03/2011 9:36 AM, Cindy Hamilton 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.

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
...
> On 2011-03-02, Cheryl > wrote:
>> 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.
>
> I've made Saveur's recipe before. It's excellent:
>
> http://www.saveur.com/article/Recipes/Salade-Nicoise
>
> Damn thing is so good, got me started eating salt preserved
> anchovies, which later escalated into major gout issues. Enjoy at
> your own peril.
>
> nb --trying to figure out how to do it again
>
>
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

"sf" > wrote in message
...
> On 2 Mar 2011 14:38:59 GMT, notbob > wrote:
>
>> On 2011-03-02, Cheryl > wrote:
>> > 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.
>>
>> I've made Saveur's recipe before. It's excellent:
>>
>> http://www.saveur.com/article/Recipes/Salade-Nicoise
>>
>> Damn thing is so good, got me started eating salt preserved
>> anchovies, which later escalated into major gout issues. Enjoy at
>> your own peril.
>>
>> nb --trying to figure out how to do it again
>
> I say to hell with canned and bring on seared fresh tuna! Fresh tuna
> makes the best tasting Salade Niçoise IMO.
>
> --
>
It's nice made with uncooked sashimi grade tuna as well. The vinaigrette and
the raw fish go very nicely together.

Kent

Kent > wrote:

>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.

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
...
> 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.
>
>
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.

On Mar 2, 11:26*am, Dave Smith > wrote:
> On 02/03/2011 9:36 AM, Cindy Hamilton 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.
>
> A Nicoise salad without tuna? Wouldn't that be like a tossed salad
> without lettuce? *Tuna is pretty much what defines a Nicoise salad.

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

On 2011-03-02, Kent > wrote:

> 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.

It must be very comfortable in your parallel universe.

nb

On Mar 2, 12:55*pm, Vicco > wrote:
> 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

This is pretty much the Nicoise I served as a lunch special. We
served it on a bed of chopped romaine, no lettuce in the salad
itself. It was very popular. I like to use the Italian canned tuna
in oil. Much better flavor, IMHO.

On 2011-03-02, David Storm > wrote:
>
> Tuna is a modern addition to a Nicoise salad, see 'Le Repertoire De La
> Cuisine'.

I seem to have misplaced my pocket edition. Maybe you could deign to
enlighten us.

nb

On Wed, 2 Mar 2011 11:56:25 -0800, "Kent" >
wrote:

> It's nice made with uncooked sashimi grade tuna as well. The vinaigrette and
> the raw fish go very nicely together.

Absolutely!

--

Today's mighty oak is just yesterday's nut that held its ground.

In article >,
"Kent" > wrote:

> "Cheryl" > wrote in message
> ...
> > 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.
> >
> >
> 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

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
news
Saved to file and forwarded to the laptop from the mac...

Thanks. ;-)

In article >,
Vicco > wrote:

> 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
>
snip
Peace! Om

What is a little gem, please?
Janet

"Omelet" wrote in message
news


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

On Mar 1, 10:05*pm, Dave Smith > wrote:
> On 01/03/2011 10:39 PM, Cheryl wrote:
>
> > 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.
>
> 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.

One change that should always be made is nixing the canned tuna.

--Bryan

In article >,
Cheryl > wrote:
>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.

Italian-style tuna packed in olive oil is worth seeking out for this. If
you have a Spanish-specialty store like "The Spanish Table", they'll have
it too. It's a lot more per can than Chicken of the Sea, but oh, so
tasty.

Charlotte
--

Bryan wrote:
>
> On Mar 1, 10:05 pm, Dave Smith > wrote:
> > On 01/03/2011 10:39 PM, Cheryl wrote:
> >
> > > 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.
> >
> > 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.
>
> One change that should always be made is nixing the canned tuna.

Fair enough. The only French-language recipe we have for Salade Nicoise
calls for a tin of anchovy fillets The recipe does footnote that the
salad can also be made with 'thon au naturel'. Take your pick.
>
> --Bryan

"notbob" wrote in message ...

On 2011-03-02, David Storm > wrote:
>
> Tuna is a modern addition to a Nicoise salad, see 'Le Repertoire De La
> Cuisine'.

I seem to have misplaced my pocket edition. Maybe you could deign to
enlighten us.

nb

-----------

Lol, I didn't literally mean "see" I was pointing out what my reference was.

From compound salad section.

French Beans
Tomato
Potato
Anchovy
Capers
Olives
Vinaigrette Sauce

Stormy..