Salad Nicoise
#41
Join Date: Jan 2003
Posts: 11,134
An Italian friend in Positano made this Italian version for me with breade, panzanella.
1 pound (500 g) day-old Tuscan white bread, sliced
6 leaves basil
3 ripe tomatoes, peeled, seeded, and sliced
1 small sweet red onion, sliced
1/4 pound (100 g) canned tuna with oil
Minced parsley (optional)
1 or 2 hard boiled eggs, cut into eighths (optional)
1 teaspoon vinegar or more, to taste
3 or more tablespoons good olive oil
Salt and pepper to taste
Dip the bread in cold water, then carefully pat it dry with a towel (don't crush it to a pulp). Put the bread in a salad bowl and mix in the remaining ingredients. Let the panzanella stand for ten minutes to give the bread time to absorb some flavor, and serve.
1 pound (500 g) day-old Tuscan white bread, sliced
6 leaves basil
3 ripe tomatoes, peeled, seeded, and sliced
1 small sweet red onion, sliced
1/4 pound (100 g) canned tuna with oil
Minced parsley (optional)
1 or 2 hard boiled eggs, cut into eighths (optional)
1 teaspoon vinegar or more, to taste
3 or more tablespoons good olive oil
Salt and pepper to taste
Dip the bread in cold water, then carefully pat it dry with a towel (don't crush it to a pulp). Put the bread in a salad bowl and mix in the remaining ingredients. Let the panzanella stand for ten minutes to give the bread time to absorb some flavor, and serve.
#43
Join Date: Feb 2004
Posts: 9,995
I am topping this (ancient!) thread to express my gratitude for its existence. I somehow lost my beloved pencil written card with the Nicoise dressing recipe on it, but remembered that there had been a thread....
Upon searching, I was reunited, alas not with my lost card but, with my actual recipe!
Sometimes Fodors can be a great archive of details of our lives.
Upon searching, I was reunited, alas not with my lost card but, with my actual recipe!
Sometimes Fodors can be a great archive of details of our lives.
#47
Join Date: Jan 2010
Posts: 2,672
Such an interesting thread. I normally don't respond to ancient discussions but this one is so worthy of still another response.
I have eaten Salade Nicoise dozens of times over decades in France. Always it has been prepared with tuna canned in olive oil. I only began to see it on menus with fresh grilled tuna in the last few years, mostly in the US, and it is not the same at all. The best I ever had was in Cannes but a version in St. Remy was almost as good. It is available in many cafes in Paris and I almost always order it if it is on the menu - and it is always a bit different.
I make it at home using tuna imported from Spain or Italy and have modified Julia Child's recipe over the years.
Thanks for bringing this thread back - I can't wait for summer!
I have eaten Salade Nicoise dozens of times over decades in France. Always it has been prepared with tuna canned in olive oil. I only began to see it on menus with fresh grilled tuna in the last few years, mostly in the US, and it is not the same at all. The best I ever had was in Cannes but a version in St. Remy was almost as good. It is available in many cafes in Paris and I almost always order it if it is on the menu - and it is always a bit different.
I make it at home using tuna imported from Spain or Italy and have modified Julia Child's recipe over the years.
Thanks for bringing this thread back - I can't wait for summer!
#48
Join Date: Feb 2004
Posts: 9,995
As I said, I researched the thread to find my lost dressing recipe. This dressing is SO good on any type of mixed green salad, not just a Nicoise. I made a half batch of it yesterday --using all olive oil, not a mixture, and always a bit more thyme than the recipe calls for--and what I love about it, is that when you prepare it as directed, it stays in emulsion and does not separate.
I made my salad early in the day, put the tomato, carrots, and artichoke hearts in the bottom of the bowl, topped those with the dressing and then placed the greens above. At dinner time I just tossed and had a freshly made salad w/no last minute prep needed.
I made my salad early in the day, put the tomato, carrots, and artichoke hearts in the bottom of the bowl, topped those with the dressing and then placed the greens above. At dinner time I just tossed and had a freshly made salad w/no last minute prep needed.
#49
Join Date: Feb 2006
Posts: 52,309
Something else the English do with their sandwiches is put cole slaw on them. When I was a little boy, I'd sneak my cole slaw on to my sandwiches, so I was thrilled when I got to England and saw this is considered normal there>>>
????
not in my house we don't!
I'm not averse to a spot of coleslaw but I'm not aware of its being a standard ingredient IN sandwiches in the UK, though it does often appear as a garnish on the plate.
sorry to burst your bubble, ciberone!
????
not in my house we don't!
I'm not averse to a spot of coleslaw but I'm not aware of its being a standard ingredient IN sandwiches in the UK, though it does often appear as a garnish on the plate.
sorry to burst your bubble, ciberone!
