Dining and Cooking
This is how I make a Niçoise salad as a personal chef in Beverly Hills.
In Salads

This is how I make a Niçoise salad as a personal chef in Beverly Hills.



Niçoise salad is originally from Nice, France! Hence the name.
The vinaigrette I used to use was always fine herbes(parsley, chives, tarragon, chervil) with garlic, shallots, dijon mustard, white wine vinegar and extra virgin olive oil but my clients prefer a thick balsamic vinaigrette!
These are the ingredients that I use but you can honestly throw in whatever. Make it your own, it doesn’t have to be traditional! Just delicious.

What’s your favorite healthy meal prep dish?

#cooking #food #personalchef #privatechef #howtocook

this is how I make a niswaz salad when I originally had started with my current clients I was told he had trouble digesting lettucees so we didn’t have any salads for the first year but we recently gave it a chance and he appears to be fine which is always great news we’ve unlocked a whole new category of meals but we are starting slow as to not stress out his stomach one salad we have quite often is a niss salad which originated in France now since we want to keep the salad gentle on my client’s stomach we only use ingredients that are fairly gentle on the digestive system i’ve always made an SWAZ with a herb heavy vinegar and olive oil dressing but my clients prefer a basilheavy balsamic dressing before we get into the prep this is what my clients had for lunch an Americanstyle omelette with roasted mushrooms tomatoes spinach cheddar cheese and toast now first thing I do is make the dressing this is white balsamic i feel like white balsamic isn’t an ingredient that is known by a lot of people but I think more people should i find it lighter than traditional balsamic and it doesn’t turn your dressings dark like regular balsamic not that it matters for this salad because I didn’t have enough white balsamic anyways I grate garlic into the vinegar add regular balsamic dijon mustard honey for sweetness i add a good amount of honey because my clients like their dressing on the sweet side extra virgin olive oil and then avocado oil i do about half and half because I find pure extravirgin olive oil tends to be a bit overpowering i add some chives so I added those a bunch of chiffon basil and salt to season whisk it all together and that’s it he likes his nieis with grilled salmon and she likes hers with a salmon salad so I gently bake one portion of salad that I coat with olive oil and season the other one to be grilled while that’s baking I prep the salmon salad i dice celery for crunch and texture cut chives lots of dill add a little bit of mayo dijon relish parsley fresh lemon juice a touch of salt and give that a mix once the salmon has cooled I throw it in chunks gently break that up and combine i want it to be combined but not pulverized together if you want it creamier add in more mayo punchier lemon juice or dijon more vibrant more herbs sweeter more relish play around until you find your ideal balance they won’t be having this tonight so I arranged the salad with lettuce blanched green beans boiled potatoes cherry tomatoes cucumbers olives the salmon salad for her and the grilled salmon for him ah and can’t forget the hard-boiled eggs this is an excellent meal prep idea as well since all you need to do is drizzle the vinegrett over and you’re ready to eat what’s your favorite healthy meal prep dish

35 Comments

  2. @kneenuhtz

    how long do you usually stay with a client and what are some reasons why you may want to switch clients?

  3. @Felix-jo7nj

    despite having my own laundry list of health issues, i never thought about how lettuce could be hard on some folks! you think "oh its just fiber and water mostly, how could it be bad?" but fiber can be super hard on some people's guts when they're already struggling or have intolerances/issues. It's so nice to hear that sort of stuff be accommodated or understood without judgement or assuming the worst. people can be really judgmental when it comes to food and how people eat – especially with the toxic ideals that have slipped into food thanks to diet culture forgetting people are different from person to person.

  10. @zyaravie911

    You're so thoughtful. Growing up my family was fortunate enough to be able to afford a private cook but she was a grumpy old lady. She was an amazing cook but personality was very awful. The reason why she was being hired by my family for over a decade was because my dad was very picky and pedantic over his type of food and she happened to be able to create the dishes to his standard. She was also clean, organised and honest. Like I said, her cooking skills weren't questionable but if I ever asked her to adjust something because I didn't like it her ways, she'd have given me a death stare

  12. @frauleintrude6347

    Some people have problems with cucumbers resulting in stomach problems. But here you go, cucumbers. Guess the stomach problems had other reasons than fresh leaves salads. We like to eat a creamy dressing with lots of dill, mustard, honey and apple cider vinegar and a bit of extra virgin olive oil poured and drizzled over roasted or steamed salmon on top of mixed lettuce and baby potatoes and beet root. Not a fan of mayonnaise except freshly made in moderation. For Salade niçoise I will always go with the some sort of classic ingredients, potatoes, tomatoes, blanched green beans, capers, anchovies, olives preferably the small violet ones, boiled eggs. Pepper, salt, olive oil and white wine vinegar. It is a very simple but nice dish. I am just a European home cooking addicted person.

  13. @bex3425

    You are such a kind Chef!❤
    Your love language is giving and food!

    My sensitive stomach hurts when I eat the acidic dressings too. I still buy the premade ones, mostly the ones in the cold section near the salad mixes.
    Lighthouse is a common go to.
    On the shelf I usually get Ken’s Greek dressing, my daughter said to stay away from that and make my own. Seed oils and other ingredients are usually in the shelf ones.
    My go to vinegar is rice vinegar, seems easier on the tummy. And I limit the tomatoes and all seeds in everything.
    Over the years I developed IC too. The foods I most enjoy have to be in extreme moderation.

  15. @StormEyes1991

    Could you substitute chicken for the salmon? Oor would that not work with the flavours?

    I can't stand fish, but this looks amazing. I would make it if I could find a suitable protein substitute.

  16. @disgraced-empire

    I hope others can appreciate how amazing your knife skills are. The perfectly uniform, small dice you put on those herbs in the salmon salad is from YEARS of practice and quite a bit of skill

  22. @tomsmith2942

    Your my new favourite thing to watch. I really enjoy this format and your cookery style is wonderful to watch. Your clients are blessed.

  24. @Boobzey

    I’d assume you basically become friends with these people, no? Or is it a pretty strict professional relationship? I just can’t imagine being in someone’s home that much without becoming friends lol

  29. @MrsLadyPerez

    What's that swishy thing that you had the broccoli in with the water and the strainer called? I need that 😭

  32. @Eliz2011abc

    I have issues with leafy greens also. Lettuce contains FODMAPs, (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) are types of sugars that can be poorly absorbed in the small intestine. When these sugars reach the colon, they are fermented by bacteria, producing gas that can contribute to bloating.

    Other vegetables that contain FODMAP: garlic, onions, leeks, artichokes, asparagus, beets, Brussels sprouts, cauliflower, mushrooms, peas, snow peas, and sugar snap peas. This is sad for me 😭 'cause I love eating them and suffer the consequences later 😢 (I keep a large supply of gas tablets on hand 👍)

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