Ep 3. The French Chef: Salade Nicoise

In this episode of The French Chef with Julia Child, the focus is on Salade Nicoise, a classic dish from the South of France. Julia starts by explaining the origin of the dish, which is traditionally made with tuna, anchovies, vegetables, and hard-boiled eggs. She then proceeds to show step by step how to prepare the salad, starting with the vinaigrette.

Julia emphasizes the importance of using good quality ingredients, such as olive oil, vinegar, and Dijon mustard. She also gives tips on how to properly emulsify the vinaigrette to ensure the flavors are evenly distributed. The salad itself is made up of a wide variety of ingredients, including lettuce, green beans, tomatoes, olives, and potatoes. Julia explains how each ingredient should be prepared, such as blanching the green beans and boiling the potatoes.

Throughout the episode, Julia also shares anecdotes and tips for cooking, such as the importance of keeping your hands clean while handling food and how to properly cook tuna steaks. She also demonstrates how to arrange the salad in a visually appealing way, highlighting the importance of presentation in French cuisine.

As she prepares the salad, Julia explains how the dish has evolved over time, including variations that use different types of seafood or vegetables. She also stresses the importance of adapting the dish to suit personal tastes, suggesting that viewers experiment with different ingredients or seasonings to make the salad their own.

The episode ends with Julia serving the finished salad to guests, who praise the dish for its fresh flavors and colorful presentation. Throughout the show, Julia's enthusiasm and passion for French cuisine shine through, making it a must-watch for anyone interested in cooking or food history.