Dining and Cooking
Salads

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.

Julia Child’s Cookbook: https://amzn.to/3jLKiW4

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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

25 Comments

  2. Jean Vignes

    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.

  4. p libani

    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 :
    – https://youtu.be/TkzG4giI8To for example

  7. President Staatshóofd

    Its ok if you dont know how to cook, no clue of french cuisine or its eating culture, but dont be surprised about only 104 responses. You are a big laugh, probably rejected on every job interview and thinking what the … just try YT!

  9. gabberdoo21

    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

  12. Kate Hobbs

    That is a really good looking Niçoise. Any restaurant in France would do it just like this, have had it there many times

  17. Bjarne McDonald

    The oil from the sardines is the best part, I would have used it in the dressing and discarded the boney fishy parts

  18. Stephen Kolarac

    Nowadays nobody knows about this salad except those Among Us who are older. People do not pronounce the name correctly. Hahaha

  19. psammiad

    "Fillits" is a sensible way to pronounce fillet – valet is pronounced the same way. This American affectation of saying "fillay" or "vallay" – or "erb" instead of herb for that matter – is ridiculous.

  21. Erin Sch

    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 😂

  24. Cynthia Stinson

    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.

  25. Dave

    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.

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