Nicoise Salad Dressing Recipe

Recipe: Keto Tuna Salad Nicoise with Lemon Dressing

WEBIn a food processor or blender, combine the anchovies, garlic, parsley, Dijon mustard, lemon zest and juice, and two-thirds of the olive oil. …

Rating: 5/5(2)
1. Fill a medium bowl with ice water. Place the eggs in a small, deep saucepan, cover them with cold water by 1-inch. Bring to a boil over high heat, then immediately cover with a lid, remove from heat, and let stand for 12 minutes. Use a slotted spoon to transfer the eggs to the prepared ice-water bath until completely cool, about 10 minutes. Peel and quarter the eggs; set aside.
2. Prepare another bowl of ice water. Fill a small saucepan two-thirds of the way with water and bring it to a boil over high heat. Add 2 teaspoons salt and the green beans. Cook until the beans are bright green and tender-crisp, 2 to 3 minutes. Remove and strain the beans, then immediately plunge them into the ice water to stop the cooking. Once cool, rain and set the green beans aside on a towel to dry.
3. In a food processor or blender, combine the anchovies, garlic, parsley, Dijon mustard, lemon zest and juice, and two-thirds of the olive oil. Puree until well blended, 2 to 3 minutes. Add the mayonnaise, a few pinches of salt and a grind or two of pepper. Pulse a few times to incorporate into a creamy dressing. Set aside.
4. Hand-tear the lettuce into bite-size pieces (or leave the leaves whole for a dramatic fork-and-knife presentation). In a medium bowl, combine the lettuce with half of the remaining olive oil and a few pinches of salt and pepper, then toss to coat. Transfer the coated lettuce to a platter or divide them between 4 dinner plates. Using the same medium bowl, combine the reserved green beans, radishes, and tomatoes with the remaining 1 olive oil and a bit of salt and pepper. Scatter the tuna and its oil over the lettuce (or crumble into a tidy mound), add the eggs, radishes, tomatoes, olives, and green beans. Pour the dressing over everything, toss, and serve. You can also toss everything in a bowl and serve that way or compose the salad and serve the dressing on the side.

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Salad Nicoise Dressing (Fresh Herb Vinaigrette)

WEBFeb 15, 2022 · Fresh Herb Vinaigrette: In a blender or small food processor, add the vinegar, shallot, garlic, mustard, thyme, salt and pepper. With …

1. In a blender or small food processor, add the vinegar, shallot, garlic, mustard, thyme, salt and pepper. With blender running slowly pour in the oil and blend until emulsified, about 15 seconds.
2. COOK THE POTATOES: Place potatoes in cold water to cover. Bring to a boil and cook until tender. About 15-20 minutes until they pierce easily. Drain potatoes and transfer to a bowl. Let cool slightly then cut into chunks. Toss with 1/4 cup of the fresh herb vinaigrette.

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