Authentic Ni莽ois salad recipes please.?

Im taking french and the the french club at my college is having a food day. Anyone know of any or where I can find an authentic recipe for Ni莽ois salad?Authentic Ni莽ois salad recipes please.?
http://www.epicurious.com/recipes/food/v鈥?/a>





Salade Nicoise


Letter from France | October 1998





This salad was inspired by a classic Salade Ni莽oise with its fresh anchovies, potatoes and green beans, and one offered to me by Alice Waters, owner of Chez Panisse, who comes to France every year to avail herself of, among other things, the fine green beans of summer.





Servings: Serves 8 to 10.





Ingredients





For the vinaigrette:


3 tablespoons best quality cider vinegar


1 tablespoon Dijon-style mustard


1 cup plus 2 tablespoons extra virgin olive oil


1 medium new white onion, sliced paper-thin


2 cloves garlic, minced


3 cups flat-leaf parsley leaves, loosely packed


3/4 cup mixture of tarragon and fresh chervil leaves, loosely packed


Sea salt and freshly ground black pepper to taste





For the Salad:


2 pounds fresh tuna


1 tablespoon extra-virgin olive oil, for rubbing on the tuna


Sea salt and freshly ground black pepper


20 anchovy fillets (preferably packed in oil)


1 pound green beans, trimmed


1 pound yellow beans, trimmed


2 pounds of tiny new potatoes, scrubbed


1/2 each red and yellow bell peppers, cut in thin (1/4-inch) strips


6 medium red and yellow tomatoes, stemmed and quartered


5 farm eggs, hard-cooked and peeled


1 cup nicoise olives


Sprigs of parsley and chervil, for garnish





Preparation


Make the vinaigrette:


In a large bowl make the vinaigrette by whisking together the vinegar and the mustard. Slowly whisk in the oil in a thin stream to emulsify the mixture. Stir in the garlic and the onions. Mince the parsley and add it, with the tarragon and chervil, to the dressing, mixing well. Season to taste with salt and pepper.





Make the Salad:


Rinse the tuna, pat it dry and refrigerate it until just before cooking.





Build a small fire in a barbecue. When the coals are red and dusted with ash, spread them out, and lay the rosemary atop them. Set the grill atop the coals. Rub the tuna on all sides lightly with olive oil, and place on the grill. Cover the grill, leaving the vents open, so the tuna grills and smokes at the same time. Grill until the tuna is lightly golden and almost cooked through, 5 to 7 minutes. Carefully turn the tuna and cook until it is golden on the other side and opaque through, an additional 5 to 7 minutes. The cooking time will vary depending on the heat of the fire, so check it carefully. Transfer the tuna to a plate, season it lightly all over with salt and pepper, and let it cool to room temperature. When it is cool enough to handle, carefully remove the skin and any bones. Drizzle it on both sides with about 3 tablespoons of the vinaigrette, then reserve at room temperature.





Drain the anchovies of oil and pat them dry.





Bring 4 cups water to a boil in the bottom of a steamer. Add half the beans, cover, and steam until they are tender firm, about 6 minutes. Remove from the steamer and let cool on a wire rack covered with a cotton tea towel. Repeat with the remaining beans.





Transfer one-third of the dressing to a medium sized bowl.





Bring a medium-sized pot of salted water to a boil, and add the potatoes. Cook just until they are tender through, about 15 minutes. Drain. If you want to peel them, do so as soon as they are cool enough to handle. Add them, still warm, to the one-third of the vinaigrette. Toss, and reserve.





To assemble the salad, just before serving toss the beans and the peppers with enough vinaigrette to fully moisten them, and arrange them in the center of a serving platter. Top them with the anchovy fillets, arranging them attractively on top. Quarter the eggs, and place them, with the tomatoes, around the beans and peppers. Drizzle them with 2 to 3 tablespoons of the vinaigrette.





Place the potatoes on another platter. Break the tuna apart into large pieces, and arrange the pieces attractively atop the potatoes. Sprinkle with the olives. Drizzle with any remaining vinaigrette, and garnish with several sprigs of parsley and chervil. Serve immediately.





Serves 8 to 10.





Sounds like a great event! Bon Chance!Authentic Ni莽ois salad recipes please.?
Ni莽oise Salad





4 small red potatoes (about 1/2 pound)


1/3 pound fresh green beans, trimmed


12-ounce can light tuna packed in water, drained


1/2 cup chopped pitted Greek or Spanish olives


1/4 cup diced red onion


2 large tomatoes, seeded and diced (about 2 cups)


5 cups chopped romaine lettuce


2 tablespoons olive oil


1/4 cup freshly squeezed lemon juice


1/2 teaspoon Dijon mustard


Salt and pepper





Boil water in a large pot with a fitted steamer basket. Put the potatoes in the steamer, cover and steam for 15 minutes. Add the green beans and steam for 6 minutes more. Put the cooked potatoes and beans in a dish and set in the refrigerator to cool, or plunge into a bowl of ice water to cool quickly.





Put tuna, olives, onion, tomato and lettuce in a large bowl. Dice the potatoes and green beans, add them to the bowl and toss.





In a small bowl whisk together the oil, lemon juice, mustard, salt and pepper. Pour the dressing over the salad, toss well and serve.
SALADE NICOISE





1/2 head lettuce


1 lb green beans


2 cans tuna


6 black olives








Potato Salad:





4 potatoes


3 tbsp real mayonnaise


2 boiled eggs


1/2 stalk celery








Dressing:





1 clove garlic


1 tsp Dijon mustard


1 tsp dried thyme


1 anchovy fillet


3 tbsp cider vinegar


3 tbsp olive oil





Boil potatoes, cube and mix with mayonnaise, diced egg and diced celery to make potato salad. Steam green beans until just tender.


Mince garlic finely, with a sprinkle of salt. Mince anchovy fillet, or use anchovy paste.





Add to vinegar and oil, along with thyme.





In a large glass bowl layer lettuce, potato salad, tuna, olives and green beans.





Drizzle dressing over top.
heres one


1 cup olive oil


1 cup chopped fresh basil or 2 tablespoons dried


1/4 cup fresh lemon juice


2 garlic cloves, chopped





1 small head green leaf lettuce, torn into bite-size pieces


4 large tomatoes, cut into wedges


1 green pepper, cut into strips


1 small cucumber, peeled sliced


6 to 8 radishes, trimmed, sliced


3 hard-boiled eggs, quartered


2 6-ounce cans solid white tuna, drained, separated into chunks


12 drained canned anchovy fillets


12 black olives (preferably brine-cured)


3 green onions, chopped


Whisk first 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.


Arrange bed of lettuce on large platter. Top decoratively with remaining ingredients. Drizzle enough dressing over to moisten. Serve, passing remaining dressing separately.
salad nicoise with mint-lemon dressing ingredients





6 ounces slender green beans, trimmed, halved





5 6-ounce cans solid white tuna packed in oil, drained,


1/4 cup plus 2 tablespoons oil reserved





1 pint cherry tomatoes, halved





1/2 cup Ni莽ois olives* or pitted Kalamata olives





7 tablespoons thinly sliced fresh mint





1/2 cup olive oil





4 tablespoons fresh lemon juice





1 garlic clove, peeled





3/4 teaspoon ground cumin





1 5-ounce bag mesclun salad mix


Lemon wedges








preparation.








Place green beans in processor. Using on/off turns, coarsely chop. Place in large bowl. Mix in tuna, tomatoes, olives, and 4 tablespoons mint. Season with salt and pepper.


Place olive oil, 2 tablespoons lemon juice, garlic, cumin and remaining 3 tablespoons mint in processor. Process until well blended. With machine running, slowly add 1/4 cup drained tuna oil. Process until smooth. Transfer to medium bowl. Season dressing to taste with salt and pepper.





Place mesclun in another bowl. Drizzle with 2 tablespoons tuna oil and 2 tablespoons lemon juice; toss. Transfer to platter. Arrange tuna salad over mesclun. Drizzle dressing over. Garnish with lemon wedges.








yukon gold potato and artichoke salad


.





ingredients





SALAD





8 medium Yukon Gold potatoes (about 2 3/4 pounds)





1 lemon, halved





4 large artichokes








1 2/3 cups water





1/3 cup olive oil





1/3 cup dry white wine





6 whole black peppercorns





6 coriander seeds





2 fresh thyme sprigs or 1/2 teaspoon dried








1/2 red onion, very thinly sliced





3 green onions, thinly sliced diagonally





1 tomato, peeled, seeded, chopped





10 black brine-cured olives (such a Ni莽ois or Kalamata), pitted, chopped





6 fresh basil leaves, thinly sliced








DRESSING





1/4 cup fresh lemon juice





2 tablespoons Dijon mustard





3/4 cup olive oil





preparation





FOR SALAD:





Cook potatoes in large pot of boiling salted water until just tender, about 22 minutes. Drain well. Cool. Cut into 1-inch pieces.


Halfway fill large bowl with cold water. Squeeze in juice from half of lemon. Cut second lemon half in half. Cut off stem from 1 artichoke and rub exposed area with cut side of lemon piece. Starting from base of artichoke, bend each leaf back and snap off where leaf breaks naturally. Continue until light green leaves are exposed. Cut off top 2 inches of artichoke above heart. Using small sharp knife, cut off all dark green areas. Cut artichoke heart into quarters. Rub all cut surfaces with lemon piece. Cut out choke and pink inner leaves from each section and discard. Place artichoke heart sections in water with lemon juice. Repeat with remaining artichokes.





Combine 1 2/3 cups water, olive oil, wine, peppercorns, coriander and thyme in heavy large saucepan and bring to boil. Drain artichokes. Add to saucepan. Cook until tender, about 15 minutes. Drain. Cool. Cut into slices. (Potatoes and artichokes can be made 1 day ahead. Cover separately and refrigerate.)





Mix potatoes, artichoke slices, red onion, green onions, tomato, olives and basil in large bowl.








FOR DRESSING:


Mix lemon juice and mustard in medium bowl. Gradually whisk in olive oil. Mix into salad. Season to taste with salt and pepper