Cooking Classics: Salade Niçoise

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The Technique

Salade Niçoise

Salade Niçoise is a French classic that originated in Nice. It is served with locally sourced niçoise olives that are grown near the region however if they are difficult to find, kalamata olives make a good substitute. The dish is very distinctive as it offers wonderful flavors, textures & color making a lovely choice to serve guests when entertaining. Although canned tuna is a bit of a more traditional choice, fresh tuna steaks take little time to prepare & elevate the salad beautifully. Learn how to master this iconic recipe ideal for beautiful gatherings & so much more. 

Salade Niçoise By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Classic French Recipes cooking baking tutorials modern southern socials rebeccagordon pastry chef southern hostess tv cooking personality birmingham alabamaGame-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickSalade Niçoise
makes 4 servings

2 Tbsp white wine vinegar
1 tsp minced shallots
1 to 2 tsp Dijon mustard
A pinch of sugar, kosher salt & freshly ground pepper
3 Tbsp plus 1 tsp olive oil
1 {6-oz} tuna steak
The juice of 1/2 a lemon
12-oz miniature new potatoes {about 20}
1 lb haricot verts
1 {6-oz} head of butter lettuce
2 hard-cooked eggs, cut into quarters
1/4 cup grape tomatoes, cut in half
1/4 cup niçoise olives
1 Tbsp caper berries
Parsley leaves
Optional: Anchovy fillets

Whisk together the white wine vinegar, the shallots, the mustard & a pinch of sugar, salt & pepper in a small bowl. Whisk in the oil in a slow steady stream until well blended & emulsified. Set aside. Sprinkle the tuna with a smattering of salt & pepper. Heat the remaining 1 teaspoon oil in a small skillet & cook the tuna 1 1/2 minutes per side. Sear the sides 20 seconds, then remove from the skillet. Squeeze the lemon over the tuna. Cool 20 minutes. Cut into slices.

Meanwhile, bring the potatoes with water to cover to a boil in a medium saucepan. Cook 12 to 15 minutes or until fork tender. Remove them with a slotted spoon & place in a small bowl. Blanch the haricot verts in the boiling water 2 minutes. Drain & immediately plunge them into an ice bath to stop the cooking process. Toss the green beans in a bit of the dressing. Slice the potatoes in half then drizzle with a bit of the dressing. Arrange the lettuce over 4 individual plates or a large platter. Compose the salad by grouping the haricot verts, the potatoes, the eggs, the tomatoes, the olives & the tuna over the lettuce. Top with the capers & the parsley. Add the anchovies, if desired. Serve the salad with the remaining dressing.

Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Season Grilled Meats

Beyond salads & vegetables, vinaigrette salad dressings offer wonderful flavor & can boost a variety of grilled foods. Follow these pointers for success in your own kitchen.

Shallot-Dijon Vinaigrette By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Classic French Recipe How To Make Lyonnaise Salad BY Rebecca Gordon Publisher Buttermilk Lipstick Culinary Entertaining Techniques. Classic French Recipe Cooking Baking Tutorials Modern Southern Socials RebeccaGordon Publisher Pastry Chef Tv Cooking Personality Southern Hostess Birmingham Alabamarebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Marinate chicken, beef kabobs or pork tenderloin in the dressing– the Shallot-Dijon Vinaigrette at least 2 or up to 24 hours before grilling them according to recipe instructions. Reserve extra dressing on the side to drizzle over the main entree just before serving. 

The Tune
“On The Sunny Side Of The Street” Billie Holiday 

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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