How to Make a Niçoise Salad | Kenji’s Cooking Show

[@sammsibert]

If you are ever wondering, "Maybe people would like to see me make this." Yes. The answer is yes. We would watch you make a bowl of cereal.

[@pyther5019]

pretty sure kenji could do a food lab on the optimal pouring technique, plus objectively best kind of milk to use for each category of cereal

[@Naturalist1990]

He could even test different dairy products…I’ve definitely used half and half in cereal during a pinch

[@pyther5019]

@@Naturalist1990 you're an animal, but i respect it

[@innersquirrel]

I think you're taking it too literally. Of course there will always be some people who will watch it but the more relevant question for him is if it will get a lot of views.

[@woodrowwilder481]

@@pyther5019 "I've done blind taste tests on pouring in the cereal first versus the milk first and it really doesn't make a difference"

[@IsaiahKeiser]

2:34 - beans go in (Exactly 1 minute) 3:34 - beans come out “ probably about a minute” later. Thought that was a pretty impressive example of a chef’s internal clock being spot on

[@deadfr0g]

Precision beans Empirical beans Tactical beans Performance beans Scientific beans

[@darshanmehboobani9560]

Internal clock. Come to think of it, such a trippy concept. Our brains inherently, through years of conditioning, can create an estimate of a unit of time. Which in itself is a concept we are still trying to fully understand. Man, I haven't been high in a while.

[@hairpinturntable]

Kenji, thanks for these videos. I'm helping a friend with an acquired brain injury and my step dad who is on the spectrum learn to cook. They both have trouble with mirroring and infering the hidden steps in recipes, so these home cooking, camera strapped to the head videos with constant explanation are great for them. I can't cook most of the recipes myself because of dietary restrictions, but love them anyway, I'm always learning something useful and they are very soothing.

[@JKenjiLopezAlt]

That’s so cool to hear! You sound like a great friend and step-son. I hope you are proud of yourself.

[@CookinWithSquirrl]

Super cool to hear that! I don't know what your dietary restrictions are but I often cook for my mother and brother who have a variety of restrictions. Let me know if you'd ever like help to modify a recipe to fit your restrictions!

[@adgulacti]

"soothing" +1, I also have sometimes them on in the background while I'm working. thanks for everything kenji!

[@shabushaburo]

As soon as Kenji starts cutting cherry tomatoes I know I'm getting a refresher on the square-cube law

[@JKenjiLopezAlt]

Hi!

[@ritual301]

👋 Thanks for the upload!

[@victoriah6637]

Thanks for the new video, love the smashed capers tip. Congratulations on the new baby!

[@ColdInTheStudio]

I just found your channel recently, and I just love that your methods and your kitchen, etc. are so NORMAL. Like a lot of cooking channels have a fancy set and all sorts of kitchen gadgets that I can't afford, but your kitchen, and the occasional messiness and improvisations in your cooking are just so normal and are how regular people tend to go about cooking. Absolutely love your channel.

[@purplebutterfly4078]

I was thinking exactly the same thing lol.....

[@Arrowshift]

I love Kenji with a newborn baby even more than regular Kenji. The soft talking is really calming to me.

[@victorcarrillo7618]

Kenji's gonna be on an accidental ASMR edit soon

[@aesoprockslig]

Yea they had another baby!?! I’ve been out of the loop!! When?? Congratulations kenji!!

[@deadfr0g]

One of my favourite “happy little accidents” I’ve ever discovered in cooking is when I realized that gently tossing a Niçoise salad with still-warm boiled potatoes inevitably results in a tiny amount of wet potato getting mashed into the vinaigrette, which combine to form a surprisingly silky mixed dressing that naturally clings to the other ingredients.

[@1970joedub]

Yum!

[@b048peyyettipavankartikpra4]

Sounds illegally delicious

[@theouthousepoet]

Speaking of happy little accidents… Anyone else notice how kenji sounds more and more like bob ross over time? I absolutely love it.

[@vigilantcosmicpenguin8721]

Oh, that is brilliant.

[@seanb8281]

Kenji, I have a Seattle olive tip. Ballard Market has kept their olive bar through covid, they just started prepackaging them at the store in little deli containers, the quality is still there.

[@JKenjiLopezAlt]

Thank you!

[@Sheayadude]

@@JKenjiLopezAlt I also recommend Big Johns PFI for olives. Bring a clean container and they’ll give you the brine too, same goes for their feta!

[@OhHeyLiana]

Also came to recommend Big John’s!

[@brookstarkington]

Seeing Kenji storing parsley in a produce bag was enough validation for me to continue to do the same.

[@karlcollis9413]

Would anyone else really enjoy to see a shopping type video with kenji, seeing his essentials etc..

[@purplebutterfly4078]

definitely

[@theouthousepoet]

YES

[@soleysiberia]

I'm not French, but I did study about France and lived in the south of France for a while. In my experience, southern French cuisine doesn't really have set rigid recipes. They're mainly recipes from the peasants, meaning you just put whatever you have at hand into a dish. While there is a backbone to what a dish is, like how the salade niçoise is a tuna + vegetable salad, or the bouillabaisse is a fish stew, you can find recipes completely different from two different restaurants just across the street.

[@suwooshi]

that’s right :)

[@valentinc1329]

As a kid from Nice, and a hard local food culture preserver, I think that the disclaimer at the beginning is the best thing you could possibly do with this interpretation. In fact, in all France, the niçoise is very often screwed by bakeries who put non-sense stuff in there and still call it niçoise... The fact that you recognized that it's not 100% accurate makes your recipe a lot more legit and de facto it puts more respect on for this very traditional salad that has been misdone all over the world for years. I'd really like you to make our most popular sandwich, the "pan bagnat", which is basically all the ingredients of a niçoise (with a few twists) in a olive oil-soaked bread, I think you'd love it ! Thank you for promoting our local food culture and always delivering some good techniques and precision in your videos !

[@marie-suzankalogeropoulos9249]

Hi there, until Kenji's pan bagnat version comes on, may I recommend Chef John's (Foodwishes), which turned out quite luxurious! And as always, Enjoy!... 😎

[@slowgold20]

Since you are in Seattle, take a trip down to D K market in renton. It's an excellent international warehouse style foodstore with more of an indian/middle eastern bent compared to the other pan-asian markets in the area. I can't say for sure if they have what you want, but they do have a large olive selection and I suspect a lot of middle eastern restaurants in the area supply from them.

[@JKenjiLopezAlt]

Thank you!

[@greenglassdoorjigglypuffcl4470]

This was by far the most work I ever did making a salad, but this was one of the most delicious things I have ever eaten. Can’t wait to make it again this spring / summer

[@derekhardy8713]

I’m always amazed by the simple things I do wrong every day!!! I watched a video on Joel Robuchon’s pomme purée, and ever since have boiled my potatoes skin on. And ever since I’ve literally played hot potato trying to peel them without getting second degree burns. Peeling under running cool water….. mind blown and super embarrassed that it never even crosses my mind to do that. 🤦‍♂️ thanks for all the insights Kenji!!!

[@WhatsInAName222]

I just love the the way Kenji works in a fairly small space and the fact that he cleans as he cooks. I really dislike leaving a pile of dirty dishes after I’m done cooking. I show these to my son as well and hopefully he too will take that lesson from them.

[@RallyGoat]

Thank you for these videos Kenji. Even when I don't think the recipe is something I would enjoy I still love to watch your videos. Sometimes it's just helpful to watch how you move, organize, and do work in your kitchen. I find myself learning something almost every time even if it's not strictly about the finished dish.

[@yukonher]

I love that his kitchen looks like a normal kitchen lived in by real humans and not staged.

[@venkatbullv]

Kenji's POV videos are just us sitting on his shoulders and watching what he cooks in awe and learn new things with a childlike excitement - Love you Kenji - From India ❤️

[@wwoolofl8056]

I love these videos, a more personal look at cooking and showing you can be more organic with your cooking once you have a deeper understanding of cooking/techniques

[@craigcissel5042]

Kenji I made your all American beef stew recipe yesterday for some extended family and it really knocked their socks off. Thanks for sharing and inspiring me to cook more!

[@cher128bx]

Hi Kenji, just finished making and eating the Deconstructed Nicoise Salad and...Oh.My.God! it was beyond words, DELICIOUS! I did add diced Avocado which made it even better. This isn't your average throw together quick salad but it's worth, so worth the time and effort. I'll be making this often. Thank you so much for sharing the recipe with us.

[@jay-tbautista3055]

Hello, chef! By far, this is the best presentation and execution I have seen. I have not followed anyone yet, and you are the first. More power and God's peace be with you.

[@elaineleblanc8616]

You have a new addition to your family. Congratulations. All the best.

[@Pammellam]

Wow!! I can’t believe it, I am making one right now!!!! I just boiled the potatoes, eggs and beans…! I sat down to rest for a minute and started watching a couple of videos and there you were! Thanks for all the tips. I’m going to try it your way.

[@b_uppy]

This was popular before. Sometimes it's good to revisit a classic. Why didn't you cook the eggs in the greenbean water? Is fish sauce an okay cheat instead of anchovies for the Niçoise? Love the huge wooden cutting board. Who'd you punch? Notice the knuckles, lol.

[@jaykitaguchi6123]

Finally a more detailed step by step. I love these kind of videos. I make a pretty mean Nicoise Salad, myself, but I am always interest on variations. This is the closest that I have found to the way I would make it. But the best part was watching your step by step without suspicious editing. Too many videos just show raw material and then final product. Maybe a few step in between. This video shows that it is never that easy. To make something as intricate and wonderful as a Nicoise Salad, means prep and patience. but the end results are pure gold. It's not a salad, its a meal. P.s. gotta love anchovies! I wonder how many people know what Worcestershire sauce is made with?

[@peterblandtastic3363]

I made this. It was fantastic. Thank you for being you, Kenji.

[@jeffatgorbysgrill9480]

Who would dare judge you Kenji? You teach and inspire us, your style is very zen, Respect.

[@valgarvin6026]

Not only are your videos informative, funny and interesting, but all that I have viewed have run without you selling me something! Thanks!!

[@JKenjiLopezAlt]

I don’t ever do sponsorships or integrated ads or partnerships of any kind. My only revenue is book sales and Adsense.

[@ja-bv3lq]

I LOVE how the baby bouncer is in the kitchen - safe, but still within arms' reach of the stove! Pro-cook and new-dad balance achieved!

[@firstlast446]

If you don't like anchovies, or just don't eat meat, try some mushroom powder in your vinaigrette, gives a nice boost to the savoriness.

[@RyD98]

Mushroom ketchup is fantastic too

[@cleopatra658]

I was thinking a little Worcestershire sauce would work too!

[@BandyRan]

I understand your need for the disclaimers to the totally official authenticity police. But the beauty about all of your food lab stuff and these recipes, sometimes authenticity can take the back burner to better flavour. And that's the important bit. Big fan, you rock

[@RyuuKasai]

I made this tonight, and it was incredible. Highly recommend.

[@brandondeen4575]

Love the recipe! Bring back late night Kenji content. Love seeing you make things like the kimchi grilled cheese

[@katiez5660]

It also works with eggs to put eggs in ice water. You can boil, steam, start in hot salted or salted cold water. The membrane sticks to the shell when you put hem in ice water.

[@wsDiA_vd]

That disclaimer to authenticity police though. Made the food look even better than it already does!

[@DannyKreder]

crushing the capers with a paper towel is a great tip. makes me think of all the little tricks and tips you learn while bulk prepping in restaurants. great video kenji. like these unique recipes that aren't just recipes that have trended on tik tok this week.

[@joshuawoods992]

Hey Kenji! Love your videos and the knowledge you share. It's always going to be a good day when it starts with a new Kenji video :)

[@msb6100]

kenji--have you been to Big John's PFI (Pacific Food Importers) at 1608 S Dearborn St in Seattle? They've had the best selection of bulk olives in the area.

[@JKenjiLopezAlt]

I haven’t but thanks for the tip!

[@m.theresa1385]

Very deliciousness! I just blanched the French beans for making this salad for a birthday luncheon tomorrow . I too will be using flavorful small tomatoes. Thanks for the tip of tossing them and the potatoes in the dressing before assembly (your dressing looks lovely. Thanks for the w/ chopped capers recipe )

[@MorbidBlessing]

And in this episode, Kenji set a timer on my HomePod. 😂

[@martinraboy5971]

Hi Kenji, your videos are so full of useful tip and technique. I wasn’t really interested in the salad but learning how to prep the capers certainly made it worthwhile.

[@JohnHausser]

Bon travail Kenji ! Cheers from California

[@roadweary5252]

Great upload, Kenji! Hope the new baby and everyone are well!

[@InternetPersond]

Thank you for solving that rolling capers problem for me.

[@davidsprintis8976]

Great video, as usual. I would love to see a video of how you maintain your giant cutting board. My board is about one fourth the size, and it barely fits in my sink.

[@PetrieRobert]

Beans ripe in the garden , I'm making this tonight with fresh tuna. Thanks Kenji.

[@Getpojke]

Nice. It took me a long time to find olives that I liked & they were something I wanted to like. I've always kept trying foods that I wasn't keen on as a child; though I wasn't given an option as to not eating them anyway, you ate what was put in front of you. Also because olives were so important in history & it is a subject I love I wanted to try the foods I read about. Glad you mentioned the tuna in oil. It's getting harder to get here in the UK. More companies are going over to packaging in brine or spring water. I find both of them make the tuna bitter, taking away that natural sweetness that it has. Brine or water may have less calories but for the amount it saves in a portion of tuna I'd rather have tasty fish.

[@Fran-on7fj]

I use the “flattening” technique when chopping hazelnuts as well. Lightly crush the little orbs with the side of your knife and the chop! No nuts rolling every which way!

[@kimberleighcrimmins8375]

Rolling capers are the best in playful engagement. Not so much in culinary prep. Thanks for the tip!

[@mariaraposo2772]

First time I saw your recipes. Very nice preparation e presentation🤪👏👏thanks

[@derekwest8636]

Square-Cube law this dudes a professor. Appreciate the whys as you cook. Makes us all better.

[@passiveaggressive6175]

My favourite salad on the entire planet 🥰🥰🥰

[@3xarch]

kenji inspired me to get a wooden one-hand salt pot, but i couldn't quite find his flippy top lid one so i bought this cylindrical one which i quite enjoyed. now i find kenji has that same one too!

[@IDontTalkToCops]

This recipe looks delicious! I was taught to also add artichoke hearts as an ingredient in Niçoise salad as well. I’m not sure if that’s traditionally how it’s made, but it does taste great.

[@Mortemquiseram]

Thank you for continuing to spark my inspiration for cooking! I've been enjoying the recipes out of you Food lab cook book.

[@JamesAllenQuinn]

This really reminds me of my days as a pantry cook at this French restaurant I used to work at.

[@spencerjcolling]

Congratulations on the new baby!

[@Im49th]

I don’t love nicois salad but I still watched the video for Kenji to drop some secret knowledge or niche cooking tip, and then bam, there it is, my capers will never roll again.

[@515aleon]

I've made the salad from Serious Eats, not sure if this is exactly the same. But I really like it, prefer to the composed variety. It's a great summer salad.

[@dexterpaul-jones1640]

Metropolitan Market has bulk Olive Bars open if you're looking for good quality olives. I recommend Mercer Island over Queen Anne unless you are much closer to the Mercer Street store.

[@lolstrup]

Hi Kenji! Can you please do an "episode" where you talk about pans and pots? Comparing different materials and surfaces. Would be great!

[@jj3665]

He has a video where he discusses every pan in his kitchen.

[@lolstrup]

@@jj3665 Oh, I'll look for that then. Thanks!

[@mfreeman313]

Looks great and I'll hasten to add that I don't believe in the supposed controversy about what's in a "real" salade niçoise. I think it's more just people with opinions. There are certainly core ingredients that tend to be in it but the things you add or leave out on the margins don't define it. The earliest recorded forms of it wouldn't be recognizable to us today. At any rate, this is one of the most interesting and sophisticated food channels going. Now I'm off to buy your book.

[@philiprudd1697]

Kenji coming in with a Planck-second reference, hitting all my nerd bases. Now I'm wishing for a Kenji-Numberphile collab...

[@jennifertoliver8433]

That knife looks familiar, I got one for my husband, and then fell in love with a smaller veg knife. He sharpens them endlessly. I find pitted olives mushy and the whole ones lovely, I am loving a gin soaked large green from my guys martini! I buy Maldon by the bucket. actually my kids buy it annually every Christmas, I am pretty easy that way. Can you recommend a bottled tuna, I would love to be able to throw this together, but to much of a snob to do it canned.

[@cheungsong]

Hey Kenji, I’m actually really interested in how you cooked potatoes in olive oil. Can you expand a little on that recipe in terms of cooking temp/time, other aromatics, and the end result you’re looking for? I’d like to experiment with it, and reserve it for a special occasion maybe since it isn’t the most economical cooking method.

[@katiez5660]

Where we live in SW MO we only buy cherry or plum tomatoes. Large tomatoes summer or winter have no flavor. BUT they last long.

[@rebeccakoeppen5187]

I sure love all your handy tricks. Thanks

[@HirathaYT]

Gratz on the new baby! This salad looks so tasty I’m almost tempted to test whether there’s a tinned or jarred tuna I don’t mind the smell of.

[@amandakozlowski-ghettas9515]

Find the kind packed in oil. It really really makes a difference. Try it once, you won’t be sorry.

[@1nupiaq]

I see Kenji's bruised knuckles and I imagine him on Puget Sound battling that tuna to make this salad.

[@DaniJHollis]

This comment wins the Internet today. Someone needs to animate this.

[@JKenjiLopezAlt]

I sure wish there was tuna fishing around here!

[@danielschmeichler3252]

@@JKenjiLopezAlt albacore tuna off of Westport, WA!

[@RobBruises]

Gotta be the first time I've heard an Apocalypse Now quote on a cooking video haha. Sir I salute you.

[@pierre6625]

Great video, just enjoy it so much to watch you. Just too bad I just discovered your videos. But at least now I can enjoy your recipes. Love how you explain the step by step in the recipe. Beat Regards.

[@aylasmiles3705]

WHEN DID YOU HAVE A BABY!!! CONGRATS!!!!

[@zeemdotexe]

Thumbnail game on point, as always👌🏻🔥💯

[@Babcdedt]

Kenji speaking in “the baby is napping” tones in this video

[@eytan5039]

We sit on Kenji's shoulders and watch what he cooks in awe, learning new things with a childlike excitement - Love you Kenji - From India ❤

[@smamis]

Love all of your cooking videos, very instructional. But can the camera be set on a tripod? All of the head movements which translate to camera movements make it hard to watch without getting motion sick.

[@lunatic9513]

It's like Bob Ross cooking food, your voice is so soothing. 😁

[@TheWaffletron9000]

Really needed a Kenji vid to bring some joy to my day ❤

[@asdfsewer7708]

Nice recipie - simple and classic - will try it soon

[@matthewanderson1916]

Oh yeah, my dad made this for dinner once.Tasty stuff. He prepared it the more deconstructed, pick and choose way on a platter than like a tossed salad. Different kinds of anchovies and tuna and stuff. Very interesting dish.

[@alexanderbayer4348]

Watching Kenji make the vinaigrette reminded me of my failed attempts at Toum. Please make a video on Toum if you like it!

[@evalien]

Love your video's and The Food lab. Watching you cook is both informative and rather relaxing. Indeed, I'd watch you make a bowl of cereal too, since I've just watched you make salad i'm not likely going to reproduce.

[@alexk9795]

That's a great salad! It's a pleasure watching you cook while explaining your thought process. We want to show us many more recipes!

[@thecobbles]

Hey Kenji, noticed you use the silicon ice tray sphere and cube molds. Ours always end up having an "off" type smell, better described as rubbery. Do you encounter this, have any recommendations?

[@JKenjiLopezAlt]

I haven’t noticed this!

[@seanhewitt9047]

I have noticed this in my silicon ice trays and find that putting them in a 250 degree oven for about 20 minutes gets rid of the smells.

[@Sgarnoncunce]

do you ever wash them? I don't and I have had the same taste

[@thecobbles]

@@Sgarnoncunce yeah we wash them all the time. Have tried hand washing and dishwasher… I’ll try the oven technique and see if that works

[@andrewlee2771]

Kenji!!! We need the recipe to your skincare routine! Your skin looks flawless dog! Some love from a distant fan!

[@davidrust3169]

Every Godzilla and Ant-Man fan nodded when Kenji brought up the Square-Cube law! Whoot! :)

[@BurntSaltine]

Kenji, shop Agora in Capitol hill should be on your list for olives. They're a mediterranean grocer

[@JKenjiLopezAlt]

Oh I love that place. They sell bulk olives? I feel like I’ve only ever seen jarred or cryo-bagged there.

[@BurntSaltine]

@@JKenjiLopezAlt last time I went on October '20 they still had the olive bar set up. I'm hoping their bar didn't go the way of the supermarket

[@delishuspear]

deffffinitely gonna have to make this. been really reading the good-tinned-fish gospel lately. thanks man!

[@rowluxillusion5235]

one of my favourite salads and done the proper way I might add!

[@improcrastinating8063]

13:10 a leaf's cuticle actually serves the exact opposite purpose. It helps the plant retain water, else the plant would transpire too much and dry out.

[@mrmayortheiv]

Why can't it be both? A waterproof vessel works both ways. Ziplock bags keep outside contaminants out of your food, and keeps your food from contaminating the outside.

[@JKenjiLopezAlt]

It is both.

[@lymcheng]

Was that a Death Star rock ice maker (the blue silicon sphere) in your ice drawer? 😻

[@JKenjiLopezAlt]

Yes

[@noahmartinez2019]

This video confirms what we all suspected that Kenji also runs an underground fight club.

[@brentcraig7189]

Hey Kenji, this salad looks delicious. I am wondering if a properly emulsified dressing will separate after it has sat in the fridge for a day or 2. Thanks!

[@brandonthefirst]

3:22 8:07 I love these videos! But.. the smacking while eating is grating. Is there a way to turn the volume down during that (or not smack)?

[@joshualarouche8333]

Is no one else gonna talk about how Kenji's knuckles look like he got in a street fight? Kenji what does the other person look like?

[@JKenjiLopezAlt]

The other person was ice on the sledding hill. It’s all melted now so it got what it deserved.

[@joshualarouche8333]

@@JKenjiLopezAlt way to teach that hill it should stay as soft, pillowy snow to keep kids safe like it should be

[@drewgalbraith4499]

@@JKenjiLopezAlt well i mean, we all Indirectly helped melt that with you ... Global Warming! suck it ice!

[@beehead5661]

If this is Kenji cooking at a relaxed pace, I'd love to see him on full throttle.

[@danielmargolis3210]

Not all anchovies taste the same. Look for the Serious Eats article. Also, Campari tomatoes are small tomatoes that are delicious.