Salade Niçoise
A classic from the esteemed Julia Child, this colorful salad can be customized to your liking.
Ingredients:
¾ pound green beans, trimmed
1 pound baby red potatoes
½ shallot, chopped
2 heirloom tomatoes, chopped, or 1 pint cherry tomatoes, sliced in halves
4 cups salad greens
2 (6-7 ounce) cans tuna
½ cup Nicoise olives
3 hard-boiled eggs
3 tablespoons chopped herbs, such as parsley, oregano and French tarragon
2-3 teaspoons capers, drained and rinsed
Niçoise vinaigrette (see recipe)
Method:
1. Bring a large pot of water to a boil and season with salt. Add the green beans and cook for 2 minutes. Lift out with tongs and rinse with very cold water.
2. Return the water to a boil. Add the potatoes. Cook for 15 minutes or until the potatoes are tender when pierced with a small knife. Drain and transfer to a bowl.
3. As soon as the potatoes are cool enough to handle, peel if desired and slice thickly. Add ½ cup of the vinaigrette and the shallot. With a rubber spatula, gently toss the warm potatoes with the Niçoise vinaigrette; set aside to cool. In another bowl, toss the beans with 2 tablespoons of the vinaigrette to coat them. In a third bowl, toss the tomatoes with 2 tablespoons of the vinaigrette to coat them.
4. On a large platter, arrange the lettuce. Add the potatoes, beans, and tomatoes. Top with tuna, and olives. Spoon some of the remaining dressing over the salad and sprinkle with the herbs and capers. Peel the eggs, pat them dry, and halve them. Garnish with peeled, hard-boiled eggs.
Variations: This recipe can be modified with an array of seasonal produce, it is especially wonderful with radishes or sweet peppers! You can also try substituting the canned tuna with seared Ahi steaks, or even grilled salmon.
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Niçoise Vinaigrette
Julia Child’s famous vinaigrette, crafted from lemon juice and Dijon mustard.
Ingredients:
1 lemon, zested and juiced (at least 2 tablespoons)
½ teaspoon salt
Freshly ground black pepper
1 tablespoon Dijon-style mustard
1 tablespoon finely minced shallots
1 cup excellent olive oil
Method:
1. Combine lemon zest, juice, mustard and shallots in a small bowl. Slowly drizzle in olive oil, whisking until all ingredients are combined and dressing is smooth. Season with salt and pepper.
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Baby Lettuce Greens with Chive Blossom Vinaigrette
Whisked with honey and olive oil, this truly unique vinaigrette adds a light, crisp finish to a salad of baby greens.
Ingredients:
Baby lettuce greens, like Tom Thumb
Green apple, chopped
Bleu cheese crumbles
Vinaigrette:
¼ cup chive blossom vinegar
1 teaspoon honey½ – ¾ cup extra virgin olive oil
Fresh ground pepper
Method:
1. To make vinaigrette, mix chive blossom vinegar with honey in a bowl. Whisk in olive oil and combine until smooth.
2. In a large mixing bowl, toss baby lettuce greens with chopped apples, bleu cheese and vinaigrette to taste. Top with additional ground pepper if needed.
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Roasted Cauliflower & Carrots with Mustard-Caper Vinaigrette
Tossed with our bright housemade vinaigrette, this makes for a super supper side dish.
Ingredients:
1 pound carrots, peeled and sliced
1 head cauliflower, trimmed and cut into bite-sized florets
3 tablespoons olive oil
Farm & Larder mustard-caper vinaigrette
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°.
2. On a large sheet pan toss the cauliflower and carrots with olive oil, seasoning generously with salt and pepper.
3. Bake for 15-20 minutes or until vegetables are tender and browned in spots. Remove from the oven and toss vegetables with about ¼ cup of the mustard-caper vinaigrette. Serve immediately or at room temperature.
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Roasted Summer Vegetables with Tarragon Vinaigrette
Take note: This light, tarragon-kissed vinaigrette is also wonderful on salads or tossed with pretty much any roasted veggie.
Ingredients:
½ bunch each of gold and Chioggia beets, beet greens and tops removed and thoroughly washed
1 pound Austrian Crescent potatoes, washed and halved (if smaller) or quartered (if larger)
1-2 red onions, sliced into rounds
4 tablespoons olive oil
½ cup fresh thyme, picked
½ cup white wine vinegar
Sea salt and fresh ground pepper
For the dressing:
1 bunch fresh tarragon, picked and chopped
⅓ cup champagne vinegar
3 shallots, minced
1 cup canola oil
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°. On a sheet pan, toss potatoes and onions with 2-3 tablespoons olive oil, seasoning well with salt and pepper. Roast in oven for 20-25 minutes, until vegetables are tender. Remove from oven and allow to cool slightly.
2. Place beets in a separate small baking dish. Sprinkle thyme, the additional tablespoon of olive oil and white wine vinegar over the pan. Toss to coat, then season with salt and pepper. Cover the pan with a layer of foil. Roast in the oven alongside the other vegetables for 35 minutes. When cool, peel the beets and cut them into quarters.
3. Combine the champagne vinegar, shallots, a pinch salt, canola oil, pepper and tarragon in a glass jar and shake vigorously to blend. Set aside at room temperature while the vegetables are roasting to allow the flavors to marry.
4. Combine all the vegetables on a large serving platter and drizzle vegetables with tarragon vinaigrette, tossing to combine. Garnish with fresh herbs and season with additional pepper as desired.
Variations: This vinaigrette is also wonderful drizzled over baby lettuce greens for a refreshing summer salad.
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Spring Salad with Deviled Duck Egg Vinaigrette
This salad puts both egg yolks and whites to delicious use.
Ingredients:
2 hard-boiled duck egg whites, sliced
½ pound asparagus, roasted or grilled
6 cups mixed spring lettuce greens, such as sunflower and pea shoots, plus arugula
1 cup cherry tomatoes
Vinaigrette:
2 hard-boiled duck egg yolks
¼ cup olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
¼ teaspoon paprika
Sea salt and fresh ground pepper
Method:
1. To make the vinaigrette: In a food processor or blender, purée egg yolks, vinegar, mustard, paprika, salt and pepper until well combined. With the processor running, slowly drizzle in the olive oil until all the oil is incorporated.
2. In a large serving bowl, toss together egg whites, asparagus, spring greens and tomatoes. Toss with the vinaigrette and season to taste with more pepper as desired.
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Greek Potatoes with Lemon Vinaigrette
Tossed with a light, lemony vinaigrette, these potatoes travel well and are best served at room temperature.
Ingredients:
3 pounds baby Yukon Gold potatoes, cut into wedges
1½ cups olive oil
5 tablespoons fresh lemon juice
2 tablespoons chopped shallots
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh Italian parsley
2 garlic cloves, minced
½ cup chicken stock or broth
Method:
1. Preheat oven to 425°. Whisk olive oil, lemon juice, shallots, oregano, parsley and garlic in medium bowl to blend. Season vinaigrette with salt and pepper.
2. Toss potatoes with ½ cup vinaigrette on heavy large rimmed baking sheet. Reserve remaining vinaigrette for serving. Pour chicken stock around potatoes. Sprinkle potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Cool to room temperature.
3. Divide potatoes equally among plates. Drizzle some of the reserved lemon vinaigrette over potatoes before serving.
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Watercress Salad with F&L Honey-Orange Vinaigrette
This light and bright salad is the perfect summer side.
Ingredients:
8-10 cups watercress, trimmed
2 oranges, peeled and sectioned
1 avocado, pitted and sliced
¼ cup dried cranberries
F&L orange-honey vinaigrette
Sea salt and fresh ground pepper
Method:
1. In a large bowl, combine watercress, oranges, avocado and cranberries. Drizzle about ½ cup of the vinaigrette over the salad; toss to coat. Season to taste with salt, pepper and additional vinaigrette, as desired.
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Heirloom Tomato Salad with Basil-Pesto Vinaigrette and Fresh Mozzarella
A beautiful twist on the classic Caprese salad!
Ingredients:
2 pounds heirloom tomatoes, cored and cut into thick rounds
8 ounces fresh mozzarella cheese, cut into thick rounds
Toasted pine nuts and freshly-chopped basil leaves (optional)
For basil-pesto vinaigrette:
2 small garlic cloves, chopped
2 tablespoons toasted pine nuts
2 cups lightly packed basil
¼ cup shredded Grana-style cheese
3 tablespoons white balsamic or white wine vinegar
⅓ cup extra virgin olive oil
Sea salt and fresh ground pepper
Method:
1. Combine vinaigrette ingredients in a food processor; process until smooth. Season to taste with sea salt and fresh ground pepper.
2. On a serving platter, arrange the tomato slices and mozzarella cheese rounds in an alternating pattern. Drizzle with the pesto vinaigrette and season with additional salt and pepper as desired. Garnish with additional toasted pine nuts and additional chopped basil as desired.
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Shelled Pea Salad with Balsamic Vinaigrette
This bright salad is beautifully balanced by fresh mint and Marcona almonds.
Ingredients:
2 cups freshly-shelled peas, blanched until just tender
2 cups mixed greens, such as microgreens and arugula, washed
¼ cup fresh mint leaves, chopped
¼ cup toasted Marcona almonds
For vinaigrette:
1 large garlic clove, minced
3 tablespoons balsamic vinegar
½ cup olive oil
Fresh ground pepper
Method:
1. In a small bowl, whisk together the vinaigrette ingredients until the oil and vinegar are emulsified. Set aside.
2. On a large serving platter, arrange the greens and the peas, tossing gently to combine. Drizzle with the vinaigrette, toss to coat and then garnish with the fresh mint and Marcona almonds. Season to taste with additional fresh ground pepper, as desired.
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