Salmon Salad Nicoise with Tarragon Mayo (Part 2) | Gordon Ramsay
Gordon Ramsay starts the second stage of his nicoise by preparing a light tarragon mayonaise.
The most delicious Christmas recipes, cooked up by the world's greatest chef at home, Gordon Ramsay's Ultimate Christmas will teach you everything you need to know to cook up the perfect Christmas.
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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
Nicoise Salad Recipe with Fresh Tuna & Baby Red Delight Potatoes | Woolworths
An easy tuna salad recipe that is a healthier lunch or dinner recipe. Swap tuna for salmon or chicken for your own salad twist.
Prep: 10 mins | Cook: 20 mins | Serves: 4
Ingredients:
8 baby red delight potatoes, unpeeled and halved
150g small green beans, topped and halved
4 Woolworths Select free-range eggs, at room temperature
3 small fresh skinless tuna steaks
1 baby cos lettuce
½ cup Woolworths Select pitted Kalamata olives
2 roma tomatoes, cut into wedges
½ cup coarsely chopped fresh continental parsley
Dressing
2 tablespoons Woolworths Select Greek yoghurt
1 tablespoon Woolworths Select red wine vinegar
2 tablespoons Woolworths Select Spanish Classic olive oil, plus extra to drizzle tuna
1 teaspoon Woolworths Select Dijon mustard
Method:
1. Cook potatoes in a large saucepan of boiling salted water for 12 minutes or until tender. Place the beans in a small colander and lower into potato water, cook beans for 1 minute or until bright green. Transfer to a bowl of cold water. Lower eggs on a spoon into a medium saucepan of boiling salted water and boil for 6-7 minutes. Drain. Refresh in cold water, peel and halve. Drain potatoes and let steam in a colander.
2. Heat a large non-stick frying pan over high heat. Drizzle tuna steaks with oil. Season. Cook tuna, turning once, for 1- 2 minutes each side or until cooked to your liking, transfer to a plate. Meanwhile, separate and wash cos lettuce leaves. Drain on a clean tea towel. Cut tuna into chunks.
3. Layer all the ingredients into 4 bowls, topping with tuna chunks and eggs. Whisk yoghurt vinegar, oil, and mustard in a small bowl. Season. Spoon over salad.
Tip 1: Use the Nicoise ingredients by thickly slicing potatoes, omitting egg and tuna to fill large baguettes spread with Dijon mustard and whole egg mayonnaise, then cut into pieces for vegetarian picnic rolls.
Tip 2: Substitute salmon fillets cooked to your liking or cooked barbecue chicken for tuna steaks.
Tip 3: Use a bamboo skewer inserted into the middle of potatoes to check if they are tender.
Tuna Salad Nicoise | Everyday Food with Sarah Carey
Need a cool dinner for a warm night? Why not try a dinner salad? My family lives on main-course salads all summer -- they're refreshing and beautiful, and don't weigh us down in the heat. Plus, I can't think of a better way to make use of all the peak season produce in the markets now. The key to making great salads is building flavor as you go.
Today, watch me make a classic French Nicoise salad. I give it a simple twist by roasting the potatoes and the tomatoes for a deeper, heartier flavor. When I add those ingredients along with good-quality tuna and olives on top of baby arugula, I have a satisfying dinner that's still quite light.
Sarah's Tip of the Day:
As you watch, you'll see how one simple ingredient can turn a salad dressing from acidic to smooth; plus, check out my trick for getting the driest greens so the dressing sticks better.
Tune in throughout the week, when I'll be cooking up lots of fresh ideas for dinner salads. I'll be showing you easy tricks for layering and enhancing your ingredients so they're are as appealing -- and satisfying -- as they can be.
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Recipe Ingredients:
1 1/2 pounds small red new potatoes, quartered
2 tablespoons olive oil
coarse salt and ground pepper
2 pints grape tomatoes
2 bunches arugula (4 to 6 ounces each), ends trimmed, washed and dried
1/4 cup Lemon Vinaigrette
2 cans (6 ounces each) tuna in olive oil, drained
1/2 cup pitted Kalamata olives
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Tuna Salad Nicoise | Everyday Food with Sarah Carey
The ultimate TUNA SALAD NICOISE recipe!
#weekendatthecottage #easydeliciousrecipes #nicoisesalad
For the full recipe:
Buttery Boston lettuce tossed in a light vinaigrette with tuna and your favourite assorted vegetables – enjoy our TUNA SALAD NIÇOISE for brunch, lunch or dinner.
I truly believe every great salad deserves to be personalized, and an authentic Niçoise salad is no exception. Ultimately, the recipe for this classic dish has endless possibilities, whether you’re adhering to the strict guidelines of a centuries-old French cookbook or following the trends of up-and-coming chefs. You can be sure the end result will always be delicious.
I like to serve a GRILLED TUNA SALAD in the summer months, but in winter months, I stick to this version made using a high-quality brand of tuna canned in olive oil.
Here are some of the tricks I’ve learned over the years:
THE BASICS
I think this salad deserves a buttery Boston or Bibb lettuce and I suggest trying to source hydroponically-farmed organic varieties. The leaves are soft and practically melt in your mouth.
I think French green beans – haricots verts – are essential to this recipe. Blanch them and cool them in ice water to keep their crispness.
Tossing boiled mini Yukons into this mix is the perfect complement for the tuna and the beans, as is a just-boiled egg. Serving it while it’s still slightly soft in the middle and you’re onto perfection.
THE DRESS UP
I think the vinaigrette for this salad should be bold and robust. That said, I also like to keep it simple and tangy. The expected ingredients of Dijon, shallots, garlic and a superior quality extra virgin olive oil give the vinaigrette bite and body.
As you prepare this vinaigrette, be confident when you add the anchovy paste, lemon juice and apple cider vinegar. Together, these three ingredients will make your Niçoise salad dressing magical.
THE UPGRADES
Make sure to include these bonus flavour enhancements: shaved red onion, black olives, chopped artichoke and multi-coloured cherry tomatoes. But why stop there? Additional upgrades can include cucumber, green olives, zucchini, chickpeas and even corn. This salad invites them all.
The pièce de résistance, the icing on the cake, the thing that I think takes this salad recipe to an off-the-charts level? Sprinkle a few salted capers on top right before you toss and serve. Their unique flavour profile is astonishingly pleasing in this recipe.
There are plenty of options and combinations to use in your interpretation of this classic salad – it always looks wonderful and is good for you too. Since it’s often served as a stand-alone starter and main, perhaps a dessert suggestions will suffice. Follow it with our LEMON JELLY ROLL.
Give our TUNA SALAD NIÇOISE a try. Bon appétit!
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A Classic Salad Nicoise Recipe with an Innovative Twist
Watch and learn how to make a Salad Nicoise recipe classic style and then how to turn it up a notch and add a modern twist. Salad Nicoise was originally served to kings on the French Riveria with ingredients native to the area.
Throughout this presentation Chef Jon-Paul Hutchins demonstrates cooking and knife techniques, along with some great tips you can use every day. You'll be on your way to impressing your friends and family as you try out some new skills.
Watch more cooking demonstration and techniques on chefs.edu. To learn the way to turn your passion for cooking into a future that's anything but ordinary, call or visit Le Cordon Bleu at chefs.edu.