Ina Garten Salad Nicoise
The Nicoise salad is a classic example of French cuisine. This Nicoise salad was prepared by Ina Garten using baked salmon, potatoes, tomatoes, haricot verts, watercress, eggs, and a vinaigrette that was exceptionally tasty. You have arrived at the right place if you are going to make this dish for the very first time.
Ingredients
For The Salad
- 4 lemons zested and juiced
- ¼ cup olive oil
- ¼ cup Dijon mustard
- 4 garlic cloves minced
- Kosher salt and freshly ground black pepper
- 6 pounds skin-on fresh salmon fillets
- 3 pounds small Yukon gold potatoes
- 1 ½ pounds haricot verts stems removed
- 3 pounds ripe tomatoes cut into wedges (6 small tomatoes)
- 12 hard-cooked eggs peeled and cut in half
- 1 bunch watercress or arugula
- ½ pound large green olives pitted
- 1 can anchovies optional
For The Vinaigrette:
- ¼ cup champagne vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup good olive oil
Instructions
- Preheat the oven to 500 degrees F.
- To make the marinade for the salmon, mix the lemon juice, lemon zest, olive oil, mustard, garlic, 1 1/2 tablespoons salt, and 1/2 tablespoon pepper in a small bowl and set aside
- Cover the bottom of the baking dish with aluminum foil then place the salmon in it.
- Grease the marinade over the salmon and make sure to cover all the topping of the salmon.
- Leave the salmon aside for about 15 minutes to absorb all the marinade flavor.
- In these moments, place the potatoes and 2 tablespoons of salt in a large pot of water.
- Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife.
- Now, drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean and dry kitchen towel.
- Leave the potatoes to steam for about 15 to 20 minutes, until tender buts still firm.
- When the potatoes are cool enough to handle, slice them in thick slices (about 1/2 inch) and set them aside.
- Place the salmon in the oven and cook for 12 to 15 minutes at 500°F, or until it is almost cooked through.
- Once the salmon is cooked, remove it from the oven and place it on a plate and allow it to rest for 15 minutes.
- For serving you need to remove the skin and break it into large pieces.
- Blanch the haricot verts in a large pot of boiling salted water for about 2 minutes only.
- Drain immediately and immerse in a bowl of ice water to stop the cooking, then drain them again and set aside.
- For making the vinaigrette, mix the vinegar, mustard, salt, and pepper, then slowly whisk in the olive oil to make an emulsion.
- To serve the salad Nicoise, arrange the salmon in the middle, potatoes, haricot verts, tomatoes, eggs, watercress, olives, and anchovies, I recommend you to use a large flat platter.
- Pour some vinaigrette over the fish and vegetables and serve the rest in a pitcher on the side.
Notes
- Salmon for the salad Nicoise should be baked at 500°F or 450°F for roughly 15 to 20 minutes. You can tell if the salmon is properly roasted by inserting a fork at an angle into the thickest part and giving it a little twist.
- This salad nicoise will keep in the refrigerator for up to three days. It’s easy to store salads in the fridge; just wrap them in plastic or transfer them to a glass container. The vinaigrette will keep for at least two weeks if stored in the refrigerator in a glass jar.
Nutrition
Calories: 694kcalCarbohydrates: 34gProtein: 57gFat: 37gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 19gTrans Fat: 0.001gCholesterol: 314mgSodium: 734mgPotassium: 2132mgFiber: 7gSugar: 7gVitamin A: 1782IUVitamin C: 64mgCalcium: 131mgIron: 5mg
Tried this recipe?Let us know how it was!