Ina Garten's Easy Nicoise Salad Is a Party on a Platter

Leave it to the Barefoot Contessa to make a salad feel like a party. Ina Garten’s nicoise salad is a nod to the vintage with, in fact, a Barefoot Contessa spin or two. The celebrity chef slightly does any cooking, and an hour later, she has a salad are compatible for a party or a quiet night time at house.

Ina Garten’s nicoise salad ‘takes a bit of labor,’ in keeping with the Food Network star

The Barefoot Contessa’s all about making entertaining easy however even she admits her nicoise salad requires some work.

“This takes a bit of labor upfront, but simplest needs ‘assembling’ earlier than guests arrive,” she wrote in The Barefoot Contessa Cookbook. “The substances are simple, however the presentation makes it feel like a party.”

Even despite the fact that it calls for some preparation Garten’s nicoise salad is nonetheless a simple and easy dish to make. As Garten explained, this isn’t necessarily one of those circumstances where she follows the recipe exactly. 

“Use your imagination to consider different Provencal elements you prefer and add them to the platter,” she stated. 

How to make the Barefoot Contessa’s Roasted Salmon Nicoise Platter

Formally known as Roasted Salmon Nicoise Platter, Garten’s nicoise salad is necessarily a deconstructed model of the original. The primary distinction is she places a Barefoot Contessa spin on it by way of swapping out the normal tuna for salmon. 

So how is Garten’s nicoise salad made? According to Food Network, whilst the oven heats to 500 degrees Fahrenheit Garten makes a marinade out of lemon, garlic, and dijon mustard that will sit down on the salmon for approximately 15 minutes ahead of it roasts.

While the salmon’s absorbing the flavors of the marinade Garten gets to paintings on the other components of the salad. She boils Yukon gold potatoes and blanches haricots verts, “a French string bean you'll really in finding any place.” 

As Garten defined, hanging the haricots verts in a bowl of ice water after boiling them for a couple of minutes not most effective “stops the cooking” but additionally “units the color and makes positive they stay crisp.” 

Then the salmon goes in the oven the place the “high heat caramelizes the highest.” Once it’s executed cooking, Garten we could the salmon leisure while she makes a vinaigrette, something the Barefoot Contessa host thinks everyone should know how to do.

Finally, she arranges the entirety on a platter and drizzles it with the vinaigrette. “This is in reality a vintage salad nicoise,” Garten stated. “It’s just finished with roasted salmon. Rather than tuna, I think it has so a lot more taste.”

The Food Network star’s tips on making nicoise salad

Now for some tips on making Garten’s nicoise salad from the Barefoot Contessa herself. “Here’s my foolproof hard-boiled egg trick,” Garten said on her cooking show. “Bring the water as much as a boil, flip off the heat, go away the eggs in for 5 mins exactly.”

“Then take them out and allow them to cool at room temperature for 2 minutes and then peel them.” The result is hard-boiled eggs that are “best each time” with “no darkish circles across the yolks.”

Garten makes use of her perfect potato salad trick to get completely cooked potatoes. She boils the potatoes and then leaves them to steam below a kitchen towel. Another tip? Use “just right dijon mustard” because, according to Garten, it’s “crucial.” 

Lastly, a note on arranging the food. “The key about a giant platter is just big blocks of colour. You don’t want a little right here and a little there,” she said. “You need big blocks of colour.”

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