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Nicoise salad with lamb's lettuce recipe

Nicoise salad with lamb's lettuce recipe

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  • Recipes
  • Dish type
  • Salad
  • Seafood salad
  • Nicoise salad

A variation of the classic tuna salad made with lamb's lettuce instead of the traditional romaine for an added flavour dimension.

1 person made this

IngredientsServes: 8

  • Vinaigrette
  • 1 small shallot, finely chopped
  • 1 tablespoon of pickled capers
  • 2 tablespoons of mustard
  • 2 tablespoons of white wine vinegar
  • 1 teaspoon salt
  • freshly ground black pepper, to taste
  • 6 tablespoons extra virgin olive oil
  • Salad
  • 200g of green beans, trimmed
  • 400g cooked new potatoes, quartered
  • 300g lamb's lettuce
  • 4 hard boiled eggs, quartered
  • 16 cherry tomatoes, halfed
  • 250g tuna in olive oil, drained
  • 16 small black olives
  • 16 anchovy fillets

MethodPrep:20min ›Cook:3min ›Ready in:23min


  1. Mix the shallots, capers, mustard, vinegar, 1 teaspoon of salt and freshly ground black pepper together in a wide bowl or jug; whisk in olive oil until well blended.
  2. Salad:

  3. Place potatoes into a large bowl; drizzle some of the vinaigrette on top of potatoes and set aside.
  4. Cook the green beans in boiling water for 3 minutes; drain and plunge them into very cold water to prevent further cooking. Slice the cooked green beans into bite size pieces and add to potatoes; toss well to coat with vinaigrette.
  5. Place even amounts of lamb's lettuce on 8 serving plates. Repeat with green beans, potatoes, boiled eggs, tomatoes, tuna, olives and anchovies on top. Drizzle remaining vinaigrette evenly over each salad and serve.

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Reviews & ratingsAverage global rating:(1)

Alkaline Recipe #53 Fill-You-Up Salad!

This is a super-salad. My meat-eating friends are forever challenging me to make a salad that fills me up, and doesn’t leave me hungry again in half an hour. They don’t believe it is possible. I promise you it is. And here is one of my creations.

I work out, I work hard and I need to be filled! I am a hungry young man! This salad doesn’t disappoint. It is tasty, filling, delicious and highly alkaline!

I use a mix of different leaves, but you can just use whatever you’ve got handy (apart from iceberg, which I thoroughly dislike!). So here it is:

CHEF SALAD: Alex Stacey, of French Family Food

IN MY WALTER MITTY BRAIN, I will occasionally envision myself as a glorious all-knowing salad god rather than what I really am: an eager pilgrim making my way along the path to salad enlightenment. Luckily, I’d rather be curious than omnipotent. Although I adore my own salads, there’s absolutely nothing I love more than learning about and sharing all the other salads this beautiful stupid world has to offer.

Like Alex Stacey’s composed salads. They have a lovely order about them that satisfies the bento-box compartment in my soul, especially in a time of chaos.

She’s a charming home cook, whom the media might try to describe as “an unassuming mother of two living in London.” But only because they don’t know the truth about her—which is that she appears to be even more madly obsessed with salad than I am. I know this because I have had her under surveillance for years, via her wonderful Instagram, French Family Food.

Until I talked to Alex, I really wasn’t sure if the perfect salad lifestyle I’d imagined when we started the Department of Salad was even remotely possible this is an aspirational newsletter!

But if anyone can achieve salad apotheosis, it’s Alex, who immediately hit me up with a wall of salad-related matter (photos of her salads, above, photos of French markets, school menus, recipes) and memories from her life as a Dedicated Salad Person.

She was born in Paris and grew up in a small village near Versailles, where her British mother was a teacher and her French father owned an industrial laundry that supplied linen to many well-known Parisian restaurants and hotels. Restaurants were therefore a big part of their lives. But it was the large, intergenerational family gatherings that turned her into the thoughtful and lovely home cook—with children to feed—that she is today. She recalls sitting under the table at these gatherings, like a tiny child in a French movie, eating a chunk of baguette, waiting for the meal to begin.

“We had the traditional Sunday lunch where all the family gets together—you get to see how your grandparents eat and cook. It’s very important to be sitting around the table. My grandmother had five kids, who showed up with their own spouses and children. My grandfather used to put up a big trestle table. It was normal for kids to be at the table, which is where you learn to be more curious about food, and start loving food.”

So of course salad is not just a big part of Alex’s everyday life in London (where she moved after studying modern history at Oxford). It’s also a big part of the lives of her kids, who eat like les enfants Français. “Our first taste of salad is usually Carottes Râpées, the finely grated carrot salad with vinaigrette—a tiny child would usually be given this with a soft-boiled egg, and some chewy baguette on the side.”

“I started my own children with the easy things like a perfectly ripe avocado with a bit of olive oil and some grated carrots on the side with some fresh bread. Little by little we add more textures and flavors, and it’s amazing how quickly they get a taste for different dressings and combinations.”

Today, she says, her daughter loves to help make the salad. “Ever since she was a very little girl, she has been in charge of the salad spinner and she likes to chop the tomatoes, add chives and other herbs. She also knows how to make a basic vinaigrette with Dijon mustard and red wine vinegar. In the summer we grow French beans, tomatoes, and herbs. The kids love to go outside to pick whatever is ready, to make into a nice salad.”

So if you’re wondering—as I did while viewing her pretty photos—what Alex Stacey has that you don’t have when it comes to salads and getting kids to love them? For starters: it’s probably a French Grandmother.

In fact, Alex considers her Grandma’s salade verte à l’échalote her savory version of Proust’s over-exposed madeleine. I’ve asked her to tell us more, and to give me a couple of recipes representative of her style, to pass along to you, all of which follows below, right after this salad-making video she also sent me. I love it so much.—Emily

  • 1 2-ounce tin anchovies packed in olive oil
  • 1/2 cup bottled clam juice (see Tip)
  • ¼ cup red-wine vinegar
  • 3 cloves garlic, chopped
  • 1 tablespoon chopped fresh rosemary
  • ½ teaspoon freshly ground pepper
  • 1 pound tuna steak, cut into 1 1/2-inch chunks
  • 1 ½ pounds small red potatoes, scrubbed, or medium potatoes cut into quarters
  • 8 ounces green beans, trimmed
  • 1 large red onion, cut into 8 chunks
  • 12 cups mâche, (lamb's lettuce) or mixed salad greens
  • 1 large vine-ripened tomato, cut into 8 wedges
  • 12 NiÀ§oise olives, or 6 Kalamata olives
  • 1 hard-cooked egg, sliced (see Tip)
  • 1 tablespoon drained capers

Measure 2 tablespoons oil from the tin of anchovies and put it in a blender. Chop 3 anchovy fillets coarsely and add them to the blender. (Cover and store the remaining anchovies in the refrigerator for another use.) Add clam juice, vinegar, garlic, rosemary and pepper to the blender and blend until smooth.

Pour 3 tablespoons of the marinade into a shallow dish just large enough to hold the tuna. Add tuna, turning to coat. Cover with plastic wrap and refrigerate for 30 minutes. Season the remaining marinade with additional pepper cover and refrigerate.

Meanwhile, cook potatoes in a large pot of boiling salted water until just tender, about 6 minutes. Remove the potatoes with a slotted spoon and set aside. Add green beans to the simmering water and cook until barely tender, 3 to 5 minutes. Refresh under cold running water and reserve.

Preheat grill to medium-high. Remove the tuna from the marinade. Add the onion pieces and cooked potatoes to the marinade left in the dish, turning to coat. Thread the potatoes and onions onto skewers thread tuna onto separate skewers. Grill the vegetables until they are slightly blackened, 10 to 12 minutes, and grill the tuna until it is no longer opaque in the center, about 8 minutes.

Toss mache (or mixed salad greens) with 1/4 cup of the reserved dressing and transfer to a large platter. Toss the green beans with 2 more tablespoons of the dressing and scatter over the lettuce. Slide the tuna, potatoes and onions from the skewers onto the salad. Garnish with tomato wedges, olives, egg slices and capers. Drizzle with the remaining dressing.

Tips: Bottled clam juice can be very high in sodium. We like Bar Harbor brand, which has 120 mg sodium per serving. Look for it in the canned-fish section or the seafood department of your supermarket.

To hard-boil eggs: Place eggs in a single layer in a saucepan cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with cold water. Let stand until cool enough to handle before peeling.

Japanese barbecue salmon salad

Who (or what) is preventing Angelenos from being allowed to enjoy the lunch that better suits us than anything in the world?

That lunch would be a salade composee. Think of it: a beautiful main course salad composed of various mini-salads -- celery remoulade, for instance, next to roasted red peppers with capers, tuna and white bean salad and cucumber-red onion salad. Or an arrangement of lobster salad, heirloom tomato salad with mint and baby frisee with goat cheese and walnut oil. Each bite is different and delicious, yet the various elements are fabulous if they happen to mingle in one bite. Try that with your iced tea.

Unlike in Paris, where you find composed salads on the menu of every little corner cafe, it’s almost impossible to find one in this town. Even in the swankiest joints.

OK, there are salades nicoises galore, that’s for sure. The nicoise is a textbook salade composee: dressed potatoes, sliced tomatoes, a bouquet of string beans, slices of hard boiled egg, nicoise olives, tuna in the center, all drizzled with vinaigrette. But tire of the nicoise in L.A., and you’re reduced to chef’s salads, Caesars and Cobbs. Honestly, how many chopped salads do we have to eat? Cut into tiny bits, all tossed together -- every bite is the same. And the salad goes on and on and on.

The Cobb salad, by the way, with its stripes of diced turkey and bacon and chopped egg and tomatoes and blue cheese, looks like a salade composee. But that’s a masquerade: You don’t want to eat it until you toss it -- at which point, it loses its composure.

Weirdly, you’d have to go to Las Vegas to find a chef who thinks composed salads worthy of a place on the menu.

At Daniel Boulud Brasserie, there are four appetizers listed under the heading salades composees: lobster, cantaloupe and watermelon with hearts of palm, basil and curry-lime vinaigrette roasted beet salad with Cabrales blue cheese, endives and walnuts beefsteak tomato with cervelle de canut tartine (Lyonnaise-style herbed farmer cheese on toast), radishes and fines herbes and mesclun and crudites with herbes de Provence vinaigrette. In this case, “crudites” means endives, cherry tomatoes and curls of shaved fennel, baby carrots, radishes and asparagus.

A phone call to Boulud in New York reveals why he features composed salads on his menu: He loves them. “I eat it every day,” he says, describing his standing lunch: a salad composed of “smoked salmon, avocado, a lot of greens, lemon juice, olive oil, herbs, crudites, a little bit of chopped eggs.”

Boulud says salade composee can be a mix of hors d’oeuvres. “If you go to Lyons,” he says, “they’ll do a salade composee with all the different hors d’oeuvres you have, from shredded carrots to lamb’s feet in mayonnaise.” That would make it a mixed antipasto’s kissin’ cousin, but usually with some kind of greens.

You’d think they’d have composed salads at La Cachette, the Century City French restaurant that does a brisk lunch business. But though chef-owner Jean Francois Meteigner offers a rotisserie chicken salad with papaya, corn, carrot, red cabbage and avocado with harissa dressing, it’s tossed, not composed. Ditto the warm Maine lobster salad with artichoke hearts and white truffle dressing. House-smoked whitefish salad with potato, caviar and baby greens? A red herring. (There is, doncha know, a nicoise, featuring house-poached albacore, white anchovies, heirloom tomatoes and pomegranate dressing.)

“Well,” says Meteigner, “we do one for Thanksgiving” -- a crudite plate of beet salad with raspberry vinaigrette, carrot salad with cumin and raisins, celery remoulade, cannellini bean salad with mint and -- in the middle of the plate -- deviled eggs.

Hotel restaurants seem like prime composed-salad territory. But after visiting dozens of websites to look at menus and calling around when an item looked promising, no luck. Pedals Cafe at Shutters on the Beach in Santa Monica has a long list of main course salads -- a great excuse to swing by and sit on the patio on a Saturday afternoon. But alas, none are composed.

It all felt very suspicious. Especially when I found that though there’s an entry in the French edition of Larousse Gastronomique for salade composee, the English translation has excised it.

I finally thought I’d found a hometown salade composee at Patina downtown. On the menu under second courses, there it was: “Jidori chicken breast salad with braised and raw baby vegetables, a Banyuls and smoked tomato vinaigrette.”

I asked the waiter: Tossed, or composed on the plate?

It was composed, all right, but it wasn’t a salad, rather a sliced, sauteed chicken breast sitting atop some braised vegetables. There was a puddle of vinaigrette and a splash of sauce. But where were the raw vegetables? Where was the salad?

Then, suddenly, there it was, at Spago -- a lovely Japanese barbecue salmon salad with Japanese cucumbers, romaine, avocado, pickled ginger, daikon sprouts and ponzu sauce.

Still, as delicious as the Spago salad is, one measly version in a city of salad lovers is a sad, sad thing.

The solution? If we can’t find composed salads in restaurants, at least we can make them at home. Last weekend I topped a few tender romaine leaves with some leftover sliced leg of lamb, a dollop of leftover ratatouille, a spoonful of hummus, sliced tomato and cucumber, a couple of sardines and dolmas from a can, freshened with lemon and vinaigrette drizzled over all.

Why don’t we see more salades composees here, especially from French chefs, who ought to know better? You’d think they’d be as appealing to chefs, who can approach them creatively, as they are to diners. I asked Meteigner why he doesn’t have one other than salade nicoise.

Les Salades Composées

When these greens are served with other ingredients they become a salade composée , or mixed salad. Some typical French salad recipes are:

  • Salade niçoise - Perhaps the most famous of salads in France, salade niçoise is also probably the most controversial as far as the ingredient list goes. What's in it? Dare I say green beans, cucumbers, red peppers, tomatoes, onions, hard boiled eggs, anchovies and black olives?
  • Salade landaise - Landes is a department, a forest, and a region in the south west of France. This salad features foods that are typical of this region: cep mushrooms and duck confit.
  • Salade alsacien - A typical salad from Alsace known for its hearty foods, might include steamed potatoes, sausage, ham and cheese.
  • Salade de la mer - A seafood salad in France could include shrimp, scallops, tuna or smoked salmon. Often served with avocados and cherry tomatoes.
  • Salade de riz - Rice often finds its way into salads in France. Mix it with drained canned corn, chopped tomatoes and flaked tuna for a typical combination.
  • Salades chaudes - Many French salads are served warm. For a typical first course featuring lentilles de Puy and goat cheese, try this lentil salad recipe .
  • Meat salads - Salads in France quite often contain meat. You might find grilled chicken liver or gizzards, smoked duck breast, sliced ham, and even beef.

Published: 00:01 BST, 21 July 2013 | Updated: 00:01 BST, 21 July 2013

NB: this salad delivers 30g of protein and a host of health-boosting phytochemicals

This is one of my favourite fall-back recipes, stacked with lots of interesting morsels and a little Riviera sophistication. If entertaining on a Fast Day — and I don’t see any reason not to, as long as you can forgo the goblets of wine — this makes a gorgeous glamour plate for a party. Simply multiply the quantities according to how many friends show up, and perhaps serve with griddled tuna steak rather than the tinned variety.

  • 200g tuna steak (or 160g tinned tuna in brine, drained, which reduces calorie count by 60)
  • salt and pepper
  • salad leaves — choose soft, pretty ones like radicchio or lamb’s lettuce
  • 200g green beans, steamed or boiled and refreshed in cold water
  • 1 egg, hard-boiled and plunged into cold water
  • 50g cherry tomatoes, halved
  • 8 black olives
  • squeeze of lemon juice
  • 1⁄2 tbsp good olive oil
  • 2 anchovy fillets (optional)
  • lemon wedges, to serve

If using fresh tuna, season and griddle in a hot pan until cooked to your liking. Allow to rest. Assemble the leaves, cold green beans, quartered hard-boiled egg, tomatoes and olives decoratively in a bowl. Dress with lemon juice and olive oil.

Place tuna fillet or tinned tuna on top, season and garnish with an anchovy fillet and lemon wedges.

Scottish Langoustine Niçoise

Place the halved tomatoes on a wire rack cut side up. Sprinkle with olive oil, chopped parsley, garlic,sugar and salt. Dry slowly in a moderate oven for 2 hours.

Boil whole new potatoes in salted water until tender, cool and halve. Blanche the beans in boiling salted water, refresh in iced water and slice into small rounds. Finely dice the black olives, shallots and anchovies. Separate the egg yolk from the white, discard yolk, and grate on a fine grater. Toss the beans, black olives, anchovies and shallots together. Add the egg white to the Niçoise base. Peel the potatoes and slice, cut out with a round cutter, place in a bowl. Pick the salad leaves and herbs and place in a bowl.


Remove the heads from the tails, lay the langoustine tails flat on a tray and set in the freezer for 30 minutes (this allows the flesh to be peeled out of the shell in one piece). Season with salt then pan sear in melted butter and olive oil for 1 minute.

Toss and season three slices of potato per plate in a little Prep Premium Lemon Infused oil. Place evenly onto the plate, top with a little wasabi mayonnaise, followed by a piece of oven dried tomato. Top, with a little more mayonnaise, then lay a langoustine tail over each tomato. Toss the Niçoise salad mix in some of the Prep Premium Lemon infused oil, place on a plate and spoon the langoustine tails over the Niçoise. Then carefully place the Lamb's Lettuce leaves over the langoustine and dress the plate with Prep Premium Lemon Infused oul and reduced Prep Premium Balsamic Vinegar.

The Most Delicious Part of Spring Is.

If you find yourself hitting the jackpot of April produce, there's one dish to make—and this is it. It's a bracing and bright tangle of sautéed ramps (though you could use scallions, if ramps aren't available in your area) and crisp-tender sugar snaps, with baby squash thrown in at the end of the cooking so it softens but still remains toothsome. Toss in a few handfuls of pea tendrils and walnuts just before serving, and you'll never be happier that spring is (finally!) here.

Most of us are used to eating asparagus spears steamed. But when you blast the stalks with high heat (think from a 400-plus-degree oven), their sharp flavor mellows, and they turn slightly sweet. Goat cheese and lemon zest add richness and zing.

These members of the onion and garlic family can be pricey, but spring is the time to score deals at farmers' markets. Leeks usually pop up in soups (especially potato), but when you poach them on their own and dress them in a zippy vinaigrette, they can turn a simple dinner of roasted chicken and potatoes into a very French-feeling meal with a delicately sweet edge.

Few vegetables look as striking as beets—and while you can get them year-round, the first ones of the new harvest are more tender than those you'll find later in the season. This stunning salad (many parts of which can be made ahead) showcases the produce both raw and roasted, so you get a delightful balance of flavor and texture.

The longer, thinner green beans known as haricots verts are often seen atop salad nicoise. But if you see them for sale this spring, grab a few handfuls and use them in this light and delicious side dish, which also includes sugar snap peas. You sauté the vegetables in butter, which gives them a beautiful glazed look, and then add some water, so they can quickly steam but do not turn chewy.

Also called lamb's lettuce (aw!), mâche has tiny leaves that you wouldn't want to weigh down with creamy ranch or even Caesar dressing. Instead, drizzle a small amount of Dijon vinaigrette on top and toss ever-so-gently to preserve the mâche's soft texture. Cut the rest of this salad's elements—cooked beets, pancetta, pear, goat cheese and walnuts—into small,1/2-inch pieces, so they compliment (instead of crush) the lettuce, and you'll be rewarded with a dish that looks as good as it tastes.

Photo: Paulette Phlipot © 2012

We know: Preparing fresh fava beans can be tedious. It's a two-step process that first involves getting the beans out of the pod, and then removing the beans from their shells. But if you don't mind a little work (consider it a meditative activity!), you'll discover a rich, almost smoky-tasting bean that adds richness to pearled couscous with sweet shallots, briny Kalamata olives and bright lemon.

Winter Salad with Couscous, Quinoa, Roasted Veggies and Turmeric Dressing

Some people say that we should publish salad recipes more often on the blog. Some even think that we eat comfort food 24/7. But both assumptions are actually not true, as we can prove with this salad category. We actually eat salad often, and when we do, we like to do it 'right'. So instead of just throwing together a few cucumbers and iceberg lettuce, we love to combine various flavors and consistencies. With salads, you can get really creative and rarely have to follow recipes. You can also use this recipe in this manner and adjust the ingredients according to season and your taste.

The grains: I wanted to make a couscous salad, but then there was this little amount of red quinoa lying around, so both of them ended up in this salad. Depending on what you find in the kitchen, you can also use only one of them, or use buckwheat, farro, or another grain of choice.

Oven vegetables: Take a look at the vegetable department in your fridge and use what you find in there, depending on the season. We like to place beetroot a bit separate from the other vegetables on a baking sheet in order to avoid all-red veggies after baking. Instead of seasoning all vegetables with the same spices, try to season them individually.

Fresh ingredients: You don't like lamb's lettuce? Lucky you – every other type of greens works just as fine. You don't like to eat raw onions? Just kick them out. This salad contains so many different ingredients that it's really no problem to leave out some of them.

The toppings: The same applies to the toasted nuts as a crunchy topping. If you don't like pistachios, just switch in almonds, cashews, or any other nut you like. However, don't skip the step of toasting them in a pan, as this adds such a wonderful flavor to your salad.

Watch the video: Σαλάτες Συνταγές. Ένας Σεφ Στην Κουζίνα Μας - Βασίλης Μουρατίδης (July 2022).


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