I just made this because of you. I am pretty surprised by the purists here. Julias recipes were designed for Americans who didn’t have European ingredients. The salad is a classic in America. I liked it. I’m 52 years old and still learning about cooking. This was a new and pleasant dish for me. Thanks for sharing it with me.
ahahhahahhaha i haven't watched this video yet and i'm absolutely dying at this comment ahahahhahahahha i just finished watching him poach fish for i think was probably like 1.5 hours before covering it in cream sauce for 30 minutes while he preheated the broiler in the oven ahahahahhah omg this dude is curing my depression one day at a time hahahah holy fuck
This was my salad of choice for dinner parties/company coming (Stuff like that) back in the 80’s. I got great reviews! I used tiny potatoes instead of sliced, anchovies wrapped around a caper instead of plain fillets. The Calamata olives were great. Nice to see the recipe again. Thanks!!
I’m watching this series in a totally random order, but I’ve probably seen about 20 episodes (mostly New York ones) or so and I’ve only just now realized that you probably don’t happen to have a loft space above your kitchen and an obliging partner to toss you down a bowl every time you want to do the “bowl me” bit in BOTH apartments 😂
As for potatoes - boiled in skin (i think, steaming would give them pretty similar texture), and then quick fried, just for some browning, is heavenly good.
Hey i found the perfect way to hard boil some eggs - put them in a cold water, bring it to boil over medium heat, boil for a minute, then turn of the flame and just let it completely cool down Works every time!
I do almost the same thing. Start with cold water, bring to boil, take off heat, cover and time them for 12 - 15 minutes - I like mine at 12. Submerse in cold water. Perfect every time, never over done.
I haven't attempted a Nicoise salad in well over a decade. Gonna make it soon using your demo as a reference point, cuz it looks mighty tasty. Thanks for posting this.
I love your Jamie & Julia shows! I learned to cook with “The French Chef” on PBS in the early ‘70’s. I’ve made so many of the recipes you showcase. Julia was my surrogate mother, haha! (But I only did the squab because my husband brought home doves from hunting. Nasty little game birds :( )
Anchovies used to not be salty. They were preserved in borax. They began being sold in the US outrageously salted when using borax as a preservative was banned. Soak them in water to get salt out of them.
I’m conflicted. I hope the algorithm comes for you soon, you really deserve success on this channel! But I also selfishly love being part of the Anti Chef club that nobody knows about. Keep up the good work! I have never consistently clicked so fast on a channel I am subscribed to 😊. I also hate French food so that’s saying a lot ahahah.
Sorry to be offtopic but does anybody know a tool to log back into an instagram account?? I stupidly lost my login password. I appreciate any help you can offer me.
I don’t like mushrooms and it seems every recipe has them! But I got the book and I can try some of the non-mushroom recipes, or maybe leave them out in some cases. I’m sure a lot of these recipes will still be delicious. I like wine, cheese and butter so perhaps I will like French food.
Like off-the-cuff style. 😉 Recipe and preparation can be simplified. Original Nicoise Salad does not contain boiled vegetables, so do away with the potatoes and French beans. The salad becomes keto and is equally delicious and filling + preparation time reduces in half (just boil the eggs for 10 minutes).
Niçoise salad always tastes better the next day! At worst, I prepare it in the morning and eat it in the evening! A slightly more acidic vinaigrette to start with, the food juices will soften the taste, otherwise the vinaigrette won't taste like anything.
I just watched the video of her making this on her show not to long ago, and I have to say your salad looks better then hers, either way both salads look delicious :D
Im a Homegrown Hawaiian Watching from from my paradise😎🤙 🏝☀️ 🌊🏄♀️....& I just love your channel! also your humor & cooking😆😋 with Julia! Ive made this salad, but a short cut version🤔😊 due to not having all Julias ingredients & it turned out decicious!
That's the traditional fish used in Nice. Julia may have initially suggested canned salmon because it tastes better than the water packed tuna then available in the US. The French canned tuna is packed in olive oil
this salad seemed a little disjointed for the theme of this cookbook, but once he started soaking the potatoes in white wine I understood Julia's vision
I am here in Germany and have never seen tinned salmon in any supermarket. Maybe I overlooked it or is it something to find rather in the US? Tinned tuna, yes, but tinned salmon, never.
"Four tablespoons of white wine..." - I was waiting for vinegar, but nope, apparently they had a chaallenge going on about how many dishes you can incorporate booze in. 🍷
I mean it looks good, but it's just a nice salad. But to modernize it a little, imagine how good it would be with a nice piece of freshly sautéed salmon.
I imagine are people who keep the makings for Salade Niçoise sitting around in their fridge, and just casually throw one together a few times per week. I am not one of those people.
05:15 => Use a PROPERLY SHARPENED KNIFE for tomatoes that way you don't butcher them. A serrated blade is more like a saw than a knife. For someone who takes cooking seriously, I strongly advice you learn how to properly sharpen a knife. Your colleague Ethan Chlebowski has good tutorials about that : - th-cam.com/video/TkzG4giI8To/w-d-xo.html for example
I just made this because of you. I am pretty surprised by the purists here. Julias recipes were designed for Americans who didn’t have European ingredients. The salad is a classic in America. I liked it. I’m 52 years old and still learning about cooking. This was a new and pleasant dish for me. Thanks for sharing it with me.
omg you accidentally pouring out the dressing and then trying to pick it back up 😂😂 "why'd you do that?" 😂
😬😬
ahahhahahhaha i haven't watched this video yet and i'm absolutely dying at this comment ahahahhahahahha i just finished watching him poach fish for i think was probably like 1.5 hours before covering it in cream sauce for 30 minutes while he preheated the broiler in the oven ahahahahhah
omg this dude is curing my depression one day at a time hahahah holy fuck
Open cookbook face down on the eggy cutting board. Brilliant! 😆
Made this recipe for a posh picnic in the 80’s. C'était un triomphe !
Still can’t believe ur channel isn’t at at least 1M! You’re one of my fav channels - keep it up fellow Canadian 😊
A year later and he's ALMOST there!
@@timid_soup he's got 800,000 more subscribers to go to get to 1M.
You had me screaming at my screen when you rinsed the oil off the anchovies and then trimmed them...
I’m gonna miss this kitchen! I think you are right - preparing bits and parts ahead is the way to go; but otherwise not complicated. Bravo.
Couldn't have ran here faster on this notification lol I love this series. Bon Appetite!!
This was my salad of choice for dinner parties/company coming (Stuff like that) back in the 80’s. I got great reviews!
I used tiny potatoes instead of sliced, anchovies wrapped around a caper instead of plain fillets. The Calamata olives were great. Nice to see the recipe again. Thanks!!
I’m watching this series in a totally random order, but I’ve probably seen about 20 episodes (mostly New York ones) or so and I’ve only just now realized that you probably don’t happen to have a loft space above your kitchen and an obliging partner to toss you down a bowl every time you want to do the “bowl me” bit in BOTH apartments 😂
What a wonderful episode! (I’m loving the increasingly long list of Patreon supporters!! )
You're a natural on camera. Just found this channel and I love it.
As for potatoes - boiled in skin (i think, steaming would give them pretty similar texture), and then quick fried, just for some browning, is heavenly good.
Chef Michael Smith never boils potatoes---always steams them...a method he says avoids sogginess and yields a firmer, drier potato.
Makes them much easier to fry when you steam instead of boil, less moisture
She always served this for lunch when guests came to call. Always
I love the channel. I look forward to your updates. Please continue making these. Such a blessing.
Hey i found the perfect way to hard boil some eggs - put them in a cold water, bring it to boil over medium heat, boil for a minute, then turn of the flame and just let it completely cool down
Works every time!
This also works for any amount of eggs. It doesn't matter if your cooking 3 eggs or 3 dozen eggs.
I do almost the same thing. Start with cold water, bring to boil, take off heat, cover and time them for 12 - 15 minutes - I like mine at 12. Submerse in cold water. Perfect every time, never over done.
@@MHarenArt And the chilling causes the shell and egg to separate. Makes peeling foolproof.
I always make it with Tuna instead of salmon. Back in the day it was canned tuna and now I usually just grill some tuna before putting it on.
that's because salmon is never used in this salad! Would be difficult to find salmon in the Nice area.
Here is Jacque making it with fresh tuna sautéed in the vinaigrette (with Julia looking on :) th-cam.com/video/IGyXSSofv3I/w-d-xo.html
I too use tuna - salmon is not really a Mediterranean fish. I’ve also had it made with Lampuki fish on Malta 🇲🇹
I found someone that’s gonna help me eat this salad
I haven't attempted a Nicoise salad in well over a decade. Gonna make it soon using your demo as a reference point, cuz it looks mighty tasty. Thanks for posting this.
Couldn’t help smiling when you were assembling. It looks amazing! And those knife skills! 👏👏👏
That's an obscene amount of work for a salad.
One of my favourites!
Another excellent video! Thanks for encouraging me to cook at home.
Just found your channel when I searched nicoise salad. I subbed!!
Thanks for great videos 👍🏻👍🏻
I love seeing your subs rising every day. You deserve it.
I make my salad dressings in those little french jam jars too! Lovely work!
I love your Jamie & Julia shows! I learned to cook with “The French Chef” on PBS in the early ‘70’s. I’ve made so many of the recipes you showcase. Julia was my surrogate mother, haha! (But I only did the squab because my husband brought home doves from hunting. Nasty little game birds :( )
Love this salad so much. I make mine with tuna and skin on new potatoes. Lush!
Yes Jamie Nextly is a word... Great Video btw❤️
I love this series! I just got this cookbook and need to try this recipe. I wonder if it will be good with smoked salmon?
Great episode, although I made a tiny noise when you put the cookbook face down on the chopping board haha
I can so relate to this. That’s the things that happen to me in the kitchen.
Nextly is in the Oxford English Dictionary. According to Lexico, it originated in the late 1600's - and if it's on the internet, it must be true.
Always cold water to start a hard boiled egg
Love your channel and love the series! The salad looked good, but that was some random ass stuff thrown together there. 😂
I love nicoise salad, i've made it about a hundred times this summer
It's a pretty salad but was it good with the vinaigrette you made? I won't ever make it but I sure enjoy watching you, no matter what you're making!
Looks awesome!
Love capers!!
I had an amazing SN with Tuna in Nice in 2018, I recreated it at home but sinfully added Avacados…..it was delicious 🥰
Anchovies used to not be salty. They were preserved in borax. They began being sold in the US outrageously salted when using borax as a preservative was banned. Soak them in water to get salt out of them.
I’m conflicted.
I hope the algorithm comes for you soon, you really deserve success on this channel! But I also selfishly love being part of the Anti Chef club that nobody knows about.
Keep up the good work! I have never consistently clicked so fast on a channel I am subscribed to 😊. I also hate French food so that’s saying a lot ahahah.
Sorry to be offtopic but does anybody know a tool to log back into an instagram account??
I stupidly lost my login password. I appreciate any help you can offer me.
I don’t like mushrooms and it seems every recipe has them! But I got the book and I can try some of the non-mushroom recipes, or maybe leave them out in some cases. I’m sure a lot of these recipes will still be delicious. I like wine, cheese and butter so perhaps I will like French food.
Wow that looked good wonder what your going to do “nextly” 🤣🤣 seriously tho 😋
Nice job Jamie.
Like off-the-cuff style. 😉 Recipe and preparation can be simplified. Original Nicoise Salad does not contain boiled vegetables, so do away with the potatoes and French beans. The salad becomes keto and is equally delicious and filling + preparation time reduces in half (just boil the eggs for 10 minutes).
Niçoise salad always tastes better the next day! At worst, I prepare it in the morning and eat it in the evening! A slightly more acidic vinaigrette to start with, the food juices will soften the taste, otherwise the vinaigrette won't taste like anything.
Wine in potato salad OF COURSE
Hi Your an amazing chef!
I just watched the video of her making this on her show not to long ago, and I have to say your salad looks better then hers, either way both salads look delicious :D
Good job
when you tried to pick up the liquid 😭😂😂
Holy crap, boiling whole potatoes! ⏰
Tuna, not salmon. And it will be much tastier if you mix all the ingredients together in a big salad bowl. That’s how it’s served in Paris 🙂
The oil from the sardines is the best part, I would have used it in the dressing and discarded the boney fishy parts
So entertaining! 😀
In thumbnail it definitely looks like a very nice flower pot
Im a Homegrown Hawaiian Watching from
from my paradise😎🤙
🏝☀️
🌊🏄♀️....& I just love your channel! also your humor & cooking😆😋 with Julia!
Ive made this salad, but a short cut version🤔😊 due to not having all Julias ingredients & it turned out decicious!
Wow that is some salad.
Julia used tinned tuna in her Salad Niçoise, at least on her PBS show
That's the traditional fish used in Nice. Julia may have initially suggested canned salmon because it tastes better than the water packed tuna then available in the US. The French canned tuna is packed in olive oil
That is a really good looking Niçoise. Any restaurant in France would do it just like this, have had it there many times
Can you mention the wines you use for the other dishes. The ones you actually bought. What vineyard thanks
this salad seemed a little disjointed for the theme of this cookbook, but once he started soaking the potatoes in white wine I understood Julia's vision
Can you link the dutch oven/saucepan you have? The tall one handled tall one? I love it and want one!
I am here in Germany and have never seen tinned salmon in any supermarket. Maybe I overlooked it or is it something to find rather in the US? Tinned tuna, yes, but tinned salmon, never.
"Four tablespoons of white wine..." - I was waiting for vinegar, but nope, apparently they had a chaallenge going on about how many dishes you can incorporate booze in. 🍷
Perfect choice during Pandemic....we al grow fat!...and I love Salade Nicoise...and Nice also by the way ;-)
I love a 6 minute egg
Use fresh lemon juice!!
Touch of sugar in a vinaigrette cuts the acid :)
French beeeans from….Marroco. LOL
Raw onion in the dressing??
You are really looking like a chef, a real chef. And I would put my money on you look portly if you keep eating everything.
We need a workout video. And for Stephan as well.
I love this salad with miracle whip, soy sauce, ketchup and horseradish!
😬
That’s disgusting 🤮
You’ve obviously never been to Europe and tasted proper food
Nowadays nobody knows about this salad except those Among Us who are older. People do not pronounce the name correctly. Hahaha
Where are you located Jamie?
Bottled lemon juice is only good for cleaning windows.
♥️
I mean it looks good, but it's just a nice salad. But to modernize it a little, imagine how good it would be with a nice piece of freshly sautéed salmon.
I was missing your videos!
I used to eat salade niçoise quite often.
Xx 😗
PPK / instagram.com/pikpakpokcom/
I imagine are people who keep the makings for Salade Niçoise sitting around in their fridge, and just casually throw one together a few times per week. I am not one of those people.
This is your true calling, minus profanity! God’s blessings
Don’t wash the extra virgin olive oil off the anchovies! (Or anything)
Bottled lemon juice? 😱
I couldn't believe you used bottled lemon juice in the salade nicoise! Shame on you, young man. Love, Julia.
I can't believe the recipe calls for canned salmon and not fresh.
I thought Nicoise was Tuna? Salmon?🤷🏻♀️
A chef knife that is kept properly honed and sharpened is more than capable of cutting tomatoes.
Is that only a half bottle of white wine you’ve opened? Julia wouldn’t be happy.
Salad paddles.
Salmon?!
No potatoes in salad niçoise at all
So this is what they were referring to in White Chicks
Boil the beans SLOWLY? Does that mean simmer? What?
05:15 => Use a PROPERLY SHARPENED KNIFE for tomatoes that way you don't butcher them. A serrated blade is more like a saw than a knife.
For someone who takes cooking seriously, I strongly advice you learn how to properly sharpen a knife. Your colleague Ethan Chlebowski has good tutorials about that :
- th-cam.com/video/TkzG4giI8To/w-d-xo.html for example
The day you are making a French recipe you could say fillay instead of fileT
and make the actual recipe, cause that recipe is wrong...
fee-lay
Nom...
great, but please dont wash olive oil from anchovies never ever
Au contrair, Esscofiere created this salad, and the version you propose is not authentic
WHERE ARE JULIA'S FRESH HERBS - the element that makes this dish what it needs to be? Thankfully in 2 years you don't use bottled lemon juice.
This video was a casualty of the Covid lockdowns. Nothing was available in the grocery stores so I had to resort to whatever was available