Inspired by the South of France, the combination of flavors in this Niçoise salad are amazing.
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there is one component lacking in text recipe - OLIVES (doesn't mentioned in list of ingredients for step 1)
and about this salad itself - I've included this one to my weekly menu - in addition to a great savour, it's also healthy and quite substantial option)
The olives for this recipe are listed in Step 3. I know we do things a bit differently here at Rouxbe. We list the ingredients as you prepare them.
We try and break things up so you can just focus on what you have to do for each individual step.
Hope that helps....so glad you like the salad! Yeah!
Are you sure we need to blanch the beans that long? I often steam them ahead, for sauteing closer to service and leave them in only 3 minutes. With the addition to the hot potatoe step, are you sure 8 minutes isn't too long?
Not that I'm doubting you Dawn, love Rouxbe!!!
We suggest in this recipe that the beans be cooked for approximately 5-7 minutes (the eggs are the ones that are simmered for 8 minutes). It all depends on how thick or thin your beans are, but most definitely cook them to your liking. There are no strict rules here. Enjoy this lovely salad!
I made this recipe for my parents on Christmas Eve as we were having a French-themed Christmas this year and this recipe seemed straight-forward for a novice. We all thought it was wonderful and I found it relatively easy because I was able to break it up into parts. It gave me time to make sure I understood the next step without worrying about overcooking anything. Thanks so much for helping convince my parents I really can cook.
Made this tonight for dinner. It turned out great! Certainly good advice to for the "mise en place". With everything ready to go, it comes together very quickly. Quite a nice dressing (quick and simple). Thanks for such a great recipe (I'm sure we'll be using it again and again).
I have made this salad 3 times with great success and lavish compliments . But this last time I had viewed "Removing bones from fish" and couldn't believe how easy it became to remove the bones. If I learn nothing else , this was worth the price of membership! Do you have any tips for making it easier to remove the skin from the fillet?:)
The theory is that the eggs having a porous shell, ( that is why they need to be kept protected from unwanted fridge odors and why we place eggs with fresh truffles to impart them the aroma before making a truffle omelette), will absorb some of the salt from the water, but to answer your question they will not benefit a great deal, it is more important to respect the cooking time and shock them in cold water to preserve the colour of the yolk.
I just made this last night for the first time, though I've been meaning to try it ever since I first edited the recipe about year ago. It has such beautiful colors and presentation, it's one of my favorite looking Rouxbe recipes.
I've had Nicoise salads in many restaurants, and I've even had a couple in Nice! But this is BY FAR the best one I've ever had. We couldn't believe how delicious it was. The way all the ingredients come together in the warm dressing... It tastes even better than it looks.
Because it can almost all be made in advance, I'm going to make this my next dinner party meal, so I can relax with my guests then dazzle them by whipping up this mouth watering salad in minutes. Better do it soon while sweet juicy heirloom tomatoes are still in season at the farmers markets...
We had it with a 2004 BC Pinot Noir, which was a nice light compliment, if looking for a red wine to sip alongside.
Thanks for an amazing recipe Christophe!
This dish is great, I had a nice time preparing it and a wonderful lunch.
My doubt is about pan frying the salmon in olive oil. It is not recommended to heat olive oil, is it? So why isn't another oil used in this recipe?
In the Mediterranean they cook with olive oil because it's abundant, and traditionally any dish from the very south Mediterranean will always have olive oil. It's a cultural thing.
You can definitely control which oil you wish to use. That's the beauty of cooking, you can substitute things to your liking, even if traditionally it goes outside the box. Cheers!
If you have all of your mise en place done and ready, the salmon should stay warm until you are finished plating. If you are feeling like you are running behind you could always place the salmon into a warm oven until you are ready to serve. Just be sure you do not over cook it. Honestly though, you should be okay doing it as per the recipe. Cheers!
So, if the salmon doesn't release on its own from the pan after 2 minutes, what are you supposed to do?
And what would cause that to happen? Could it be that the pan wasn't quite hot enough? (I didn't use the water test, but the oil formed legs and the sound of the sizzle seemed correct to me...). Or could it be that it just needed a bit longer to stop sticking and I messed it up by trying to check it after 2 minutes?
Sounds like you just needed to trust yourself...it could have been either of those factors really. Hard to say exactly as I was not there, but I would say, next time do the water test and then don't touch the salmon right away. If the pan is properly heated the salmon should release on its own.
You are picking up the key points though, so trust yourself and learn from this experience. Hope this helps Colleen. Cheers!