Gordon Ramsay's Tuna Nicoise Salad
Gordon Ramsay shows us his perfect French classic: a tuna nicoise salad! His secret? A perfect dressing with an anchovy base. This is a salad that will surely earn its spot on the table as an entree! Get more dinner inspiration on Gordon Ramsay's Ultimate Home Cooking, FREE on Dabl Network TV! Visit for where to watch! #Dabl #DablNetwork #CordCutters #FreeTV
Ina Garten's Roasted Salmon Nicoise Platter | Barefoot Contessa | Food Network
Ina makes a nicoise platter, substituting the traditional tuna with roasted salmon!
#InaGarten #BarefootContessa #FoodNetwork #RoastedSalmon #NicoisePlatter
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Roasted Salmon Nicoise Platter
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 5 min
Prep: 20 min
Inactive: 30 min
Cook: 15 min
Yield: 12 servings
Ingredients
4 lemons, zested and juiced
1/4 cup olive oil
1/4 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 1/2 pounds haricots verts, stems removed
3 pounds ripe tomatoes, cut into wedges (6 small tomatoes)
12 hard-cooked eggs, peeled and cut in 1/2
1 bunch watercress or arugula
1/2 pound large green olives, pitted
1 can anchovies, optional
Vinaigrette:
1/4 cup champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil
Directions
Preheat the oven to 500 degrees F.
For the marinade, whisk together 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.
Place the salmon on a sheet pan that has been covered in aluminum foil, and drizzle the marinade over the salmon. Allow the salmon to sit for 15 minutes.
Meanwhile, place the potatoes and 2 tablespoons 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. 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, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm. When the potatoes are cool enough to handle, slice them in thick slices and set aside.
Place the salmon in the oven and cook for 12 to 15 minutes, or until it is almost cooked through. Remove to a plate and allow it to rest for 15 minutes. Remove the skin and break into large pieces.
Blanch the haricots verts in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water. Drain again and set aside.
For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.
Arrange the salmon, potatoes, haricots verts, tomatoes, eggs, watercress, olives and anchovies, if used, on a large flat platter. Drizzle some vinaigrette over the fish and vegetables and serve the rest in a pitcher on the side.
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Ina Garten's Roasted Salmon Nicoise Platter | Barefoot Contessa | Food Network
Healthy Chicken Provencal in tasty tomato sauce
Chicken Provencal is a delicious dish that brings many summer ingredients together. It's called Poulet à la Provençale in French and named after the Provence region in France, where olives, tasty tomatoes, and herbs, such as oregano, are plentiful.
Technically, this dish is also low-carb, i.e. low in carbohydrates, but I suggest that you eat it with a fresh, rustic French baguette, dipping it into the succulent tomato sauce.
If you miss summer and want to cook your chicken in a delicious tomato sauce, you must give this Chicken Provençal recipe a go!
INGREDIENTS:
- chicken, preferably thighs [10 oz / 300 g per person]
- olive oil [2 tbsp / 25 ml]
- butter [1 tbsp / 10 g]
- 1 small onion / shallot
- 3 garlic cloves
- salty anchovies [2-3 filets]
- dry white wine [1/3 cup / 80 ml]
- crushed, ripe tomatoes [10 oz / 300 g]
- chicken stock [1/2 cup / 120 ml]
- black olives [1 oz / 30 g]
- 1 tsp of Herbes de Provence [alternatively 1/2 tsp of thyme and rosemary each]
- flat Italian parsley [a handful]
Bon appétit!
More juicy meat recipes:
- Tender Adobo Chicken from the Philippines
- Albanian Tave Kosi (with braised lamb)
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Inspired by: Binging with Babish, Food Wishes, Best Ever Food Review Show (BEFRS), Mark Wiens
Healthy Chicken Salad Recipe
This chicken salad is healthy, easy to make and super delicious. This healthy chicken salad is high in proteins, low carb, keto-friendly and perfect salad for weight loss! If you like creamy salads, you will love this creamy chicken salad. One of the many benefits of this salad is that it goes well with sandwiches, so you can take this salad to school or work or just serve with your favorite dinner.
Full written recipe + tips how to make the best chicken salad:
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Chickpea Salad:
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Ingredients:
For the chicken:
3 Chicken breasts, skinless
1-2 tablespoons Oil
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 teaspoon Garlic powder
1 teaspoon Paprika
1 teaspoon Dried oregano
For the salad:
2-3 Celery stalks, chopped
1/2 Green apple, chopped
3 Green onions, chopped
1/4 Red onion, chopped
2 tablespoons Parsley, chopped
4-5 leaves Lettuce, chopped
1/2 cup (45g) Almonds, chopped or any other nuts
1/2 cup (65g) Dried cranberries/raisins
For the dressing:
4 tablespoons Mayonnaise, low fat
1 tablespoon Greek yogurt, low fat
1 teaspoon Dijon mustard
2 tablespoons Lemon juice
Salt to taste
Pepper to taste
Directions:
1. In a bowl, mix oil, salt, pepper, garlic powder, oregano and paprika. Place the chicken in the bowl and mix until full coated. Let marinate for 1 hour (optional).
2. Heat a large pan or skillet over medium heat. Add marinated chicken and cook for 4-5 minutes on each side, or until fully cooked. Remove from heat and set aside to cool, while preparing the vegetables.
3. To a large bowl add chopped celery, chopped apple, cranberries, chopped green onion, chopped red onion, chopped parsley, chopped almonds, chopped lettuce.
4. Cut chicken breast into small pieces and add to the salad.
5. Make the dressing: in a small bowl, mix all dressing ingredients and well combined.
6. Add the dressing to the salad and mix.
7. Serve!
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Tomato and Olive Focaccia | Food Channel L Recipes
I love the aroma of the homemade bread! This is a magic! The tomato and olive focaccia is one of my favourite breads because it’s made super easy and is so tasty! Can be different every time dеpending of the topping ingredients!
Food channel L - a new recipe every odd day of the month! Ideas for delicious and homemade food!
Ingredients for 12 pieces:
For the dough:
500 g all-purpose flour
7 g yeast
2 tbsp extra virgin olive oil
1 tsp salt
1 tsp sugar
For the topping:
200 g cherry tomatoes
100 g pitted taggiasca olives
2 sprigs of rosemary
100 ml extra virgin olive oil
Julia Child's Salade Nicoise | Jamie & Julia
Making my way through Julia Child's Mastering the Art of French Cooking cookbook... like the movie Julie & Julia. Today I make Salade Nicoise.
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from the book Mastering the Art of French Cooking Vol 1.
ingredients:
1 head of Lettuce large, washed and dried
1 cup fresh green beans trimmed, blanched
3 or 4 tomatoes quartered
tin of salmon
2 cups French potato salad recipe follows
4 hard-boiled eggs halved lengthwise
2-3 flat anchovy filets packed in oil
1/2 cup black Nicoise-type olives
3 or 4 Tbs. capers
Olive oil for drizzling
Salt and pepper to taste
French Potato Salad
5-6 white potatoes cooked to fork tender
1-2 Tb olive oil
1 Tb white wine vinegar
Salt and pepper to taste
Flat leaf parsley chopped
Vinaigrette (makes about 1/2 cup)
1-2 Tb red wine vinegar or fresh lemon juice
¼ tsp mustard
1/2 cup olive oil
Salt and pepper to taste