93 niecoise avocat Recipes

olive oil, chopped fresh basil or 2 tbsp dried, fresh lemon juice, garlic cloves, chopped, head green leaf lettuce , torn into bite-size pieces, tomatoes, cut into wedges, green pepper , cut into strips, cucumber, peeled sliced, radishes, trimmed, sliced, hard-boiled eggs, quartered, white tuna, drained, separated into chunks, drained canned anchovy fillets, black olives (preferably brine-cured), green onions, chopped

lemon, garlic clove, a 6-inch fresh rosemary sprig, two 3-inch fresh thyme sprigs, bay leaves (preferably turkish ), cracked or coarsely ground black pepper, extra-virgin olive oil, nicoise olives (about 6 oz), two 1/2-lb pieces feta, eight to twelve 6-inch pitas, olive oil, japanese or english cucumber spears

thick skinless salmon fillets, dried tarragon, crumbled, red potatoes, green beans , cut into 3-inch pieces, romaine lettuce leaves, tomatoes, cut into quarters, hard-boiled eggs, cut into quarters, green onion, finely sliced, capers, lemon-mustard vinaigrette

red-wine vinegar, minced shallot, dijon mustard, garlic clove, minced and mashed to a paste with 1/2 tsp salt, anchovy paste, extra-virgin olive oil, minced fresh thyme, chopped fresh basil, green beans (preferably haricots verts), trimmed, potatoes (preferably yukon gold), thick) tuna steaks, vegetable oil for brushing, drained bottled capers (1 1/2 oz), boston lettuce (2 heads), leaves separated and large ones torn into pieces, pt cherry or grape tomatoes, nicoise or other small brine-cured black olives, hard-boiled large eggs, quartered, chopped fresh parsley and/or basil

best quality cider vinegar, dijon-style mustard, extra virgin olive oil, new white onion, sliced paper -thin, garlic, minced, flat-leaf parsley leaves, loosely packed, mixture of tarragon and fresh chervil leaves, loosely packed, sea salt and freshly ground black pepper to taste, fresh tuna, extra-virgin olive oil , for rubbing on the tuna, sea salt and freshly ground black pepper, anchovy fillets (preferably packed in oil), green beans, trimmed, yellow beans, trimmed, tiny new potatoes , scrubbed, red and yellow bell peppers, cut in thin (1/4-inch) strips, red and yellow tomatoes, stemmed and quartered, farm eggs, hard-cooked and peeled, nicoise olives, parsley and chervil, for garnish

fresh tuna, garlic, sliced, anchovy fillets, olive oil, basil, onions, sliced, fresh tomatoes or 2 1-lb, 13-oz cans italian plum tomatoes, green peppers, chopped, salt, bay leaf, red wine, black olives

red potatoes , scrubbed, red wine vinegar, dijon mustard, salt and freshly ground black pepper, extra virgin olive oil, cleaned and dried mixed lettuces, hard boiled eggs, peeled and quartered, red onion, peeled and thinly sliced, tomato, cut into wedges, radishes, thinly sliced, nicoise olives, capers, anchovy filets (optional), tuna, drained

new potato, eggs, hard cooked, french style green beans, tomatoes, cut into quarters, anchovies, drained and sliced in half lengthwise, head lettuce, leaves washed and patted dry, olive oil, white wine vinegar (plain white or apple cider vinegars can be used), french mustard, salt , to taste, pepper , to taste, tuna fish, drained, pitted black olives

olive oil, fennel bulbs, chopped (about 8 cups), tomatoes, cut into 3/4-inch-thick wedges, seeded, nicois olives, anchovy fillets, chopped, drained capers, chopped fresh parsley, garlic cloves, minced, grated lemon peel, chicken stock or canned low-salt chicken broth, red snapper fillets

russet potato , pierced several times with fork, nonfat mayonnaise dressing, dijon mustard, white wine vinegar, salt, pepper, chopped fresh basil, diced pitted brine-cured black olives (such as kalamata), chopped drained capers, minced shallots, skinless boneless fresh tuna steaks, finely chopped, nonstick vegetable oil spray, french bread, tomato slices, butter lettuce leaves

nicoise olives (about 2 oz), skinless boneless chicken breast halves (about 1 1/2 lb total ), olive oil, unsalted butter, dry white wine, fresh lemon juice, minced fresh flat-leafed parsley leaves

olive oil, two 1-inch thick swordfish steaks, chopped pitted kalamata or other brine-cured black olives, chopped drained bottled roasted red pepper, chopped fresh parsley leaves , preferably flat-leafed, drained bottled capers, chopped fine, flat anchovy fillet, minced, garlic clove, minced and mashed to a paste with 1/4 tsp salt, minced scallion, balsamic or red-wine vinegar, lemon wedges as an accompaniment

diced (1/4-inch) fennel, roasted red pepper, cut into 1/2-inch dice (see note ), white-meat tuna , packed in water, drained and flaked, pitted black olives, halved, fresh green beans (cut in 1-inch lengths), lightly blanched, extra-virgin olive oil, drained tiny capers, chopped flat-leaf parsley or mint leaves, salt and freshly ground black pepper, to taste, dried fusilli

red-wine vinegar, dijon-styled mustard, anchovy paste, dried thyme, crumbled, sugar, olive oil, thick tuna steak, cut into 6 pieces, yellow squash , cut into 1/4-inch-thick slices, jumbo shrimp, shelled and halved lengthwise, sea scallops, green or wax beans or a combination, trimmed and cut into 2-inch lengths, red-leaf lettuce for lining the plates, red bell pepper , roasted and cut into 2-inch pieces, red or yellow cherry tomatoes or a combination, quartered, drained nicoise olives (available at specialty foods shops and some supermarkets)

water, pearl barley, haricots verts, trimmed, grape tomatoes, halved, pitted kalamata olives, halved, red onion, sliced, olive oil, fresh lemon juice, chopped fresh thyme, grated lemon peel, garlic cloves, minced, swordfish steaks, red bell peppers, thinly sliced, yellow bell peppers, thinly sliced, lemon wedges

slender green beans, trimmed, halved, white tuna packed in oil, drained , 1/4 cup plus 2 tbsp oil reserved, tomatoes, halved, nicois olives * or pitted kalamata olives, sliced fresh mint, olive oil, fresh lemon juice, garlic clove, peeled, ground cumin, mesclun salad mix, lemon wedges

cauliflower, salt, onion, firm tomato, butter (try 1 tbsp), garlic clove, fresh ground black pepper, chopped parsley

boneless skinless chicken thighs (about 6 thighs, remove fat ), salt & freshly ground black pepper, to taste, olive oil, yellow onions, diced (about 1 1/2 cups), garlic cloves, minced, yellow squash, about 2 lbs. total, quartered and sliced 1/4 inch thick (skin on ), dry white wine, chopped fresh flat-leaf parsley (ran out of flat, used curley, too), chopped fresh tarragon, tomatoes, seeded and quartered, dry-cured black olives, pitted and quartered, chicken stock