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Gordon Ramsay Nicoise Salad is your perfect shortcut to a fine dining experience in your home kitchen. Have you ever wondered how top chefs create salads that are not just a side dish but a main course masterpiece? Well, you’re about to find out. Stay tuned as we delve into the fine details of making this sumptuous salad.
This video isn’t just about following a recipe; it’s about understanding the techniques behind the Nicoise Salad’s construction. We’ll cover everything, from selecting the freshest tuna to mastering the art of French dressing. Watch, learn, and, most importantly, enjoy the satisfaction of creating a gourmet dish from scratch.
But what about nutrition? Fear not! Gordon Ramsay Nicoise Salad contains proteins, healthy fats, and essential vitamins. It’s not just food; it’s nourishment for your soul and body. So let’s turn your kitchen into a 5-star restaurant. Bon appétit!
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multimap french-inspired lunch spray lights bright and really takes me back to when I lived in Paris it’s my take on the salad nicoise serve with a delicious goat cheese and pear taught team think of the Nicoise as an assembly job of delicious ingredients brought together with a fantastic dressing the secret behind my salad nicoise is in the dressing spoon Dijon mustard into a pestle and mortar some people top the salad with anchovies and capers but in mine too the base to the dressing we’re gonna grind that to a paste and then get the garlic in there seasoned well with black pepper doesn’t need any salt in there because of the anchovies add a couple of tablespoons of red wine vinegar olive oil and lastly flat leaf parsley to give the dressing freshness against those deep flavors it’s a thick rich substantial dressing dressing done now for the salad ball potatoes green beans and eggs from a rolling ball 7 half to 8 minutes should keep that nice yoky creamy texture in the center once the eggs are ready put them into cold water to stop them cooking and this is a great trick to peel them so much easier peeling eggs when you use the water but they’re being cooling down in and the water will seep underneath all the shell so the whole shell just gets peeled off one beautiful big layer now beans hmm nice and crunchy seasoned the beans and potatoes whilst they’re still warm so they absorb more flavor a little drizzle of olive oil salt pepper and just let me sit there whilst the potatoes and beans cool down I’m doing a simple French open sandwich which is called a tough team this is delicious first I’m totally forgetting on the griddle lie the oil the griddle pan get your bread stick it on there take a pair he goes brilliantly well with ghost cheese slice the path into finger width pieces [Music] that’s the color we’re looking for that dark crispy texture now for the ghost cheese give it a season doesn’t need salt because a little fresco cheese is already quite salty and a handful of crumbled walnuts they go under the grill also put the two nice parts together my secret to assembling a great Nicoise salad is to start in the middle of the plate and add ingredients layer by layer this is one thing I’m always missing the bottom of salads is dressing so I like to put it on the plate first baby Jim lettuce is great because it’s robust and holds that heavy dressing then add firm waxy salad potatoes and green beans I like them to have a bit of a crunch can tuna can be fantastic I’m using a good quality one in olive oil which has been drained next baby plum tomatoes which have a lovely intense sweet flavor and then my eggs that nice dark rich yo useful yolk still creamy inside he’s a little olive nice farce this will work just as well with other black olives and in your dressing drizzle that around gently beautiful that has a nice glass in heaven now Tartine Wow just a smell of those grilled walnuts that is beautiful a simple but very elegant Tuna Nicoise delicious goes cheese sandwich wonderful [Music] my vibrant and gutsy Nicoise salad with that incredible anchovy and caper dressing so with that pear and goat cheese tatin too good to let the French keep it all to themselves [Music] you
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I clearly channelled my inner Gordon Ramsy recently by making the dressing with achoves paste and parsley, and adding it to the bottom of the salad starting with lettuce and between the layered ingredients 🤌 What I haven’t thought is serving it with such a lovely open sandwich! And that’s one of my favorite combination of flavors – goat cheese, pear and walnuts! Mmm… Yum! What a great idea – I should try it next time for guests.