This salad is bold. It’s salty, tangy, and clean. It’s like a vacation in a bowl. No passport needed.
Ina Garten Salmon Salad Niçoise – Elegant, Fresh, And Perfectly Balanced
You also feel accomplished making it. You seared tuna! You peeled perfect eggs! You’re basically a French chef now.
Ina says to serve it with a cold rosé. She’s always right. Trust her. The wine cuts through the richness.
Quirky Fact Alert
Ina’s recipe comes from her book Barefoot Contessa How Easy Is That? The title is a question. She’s daring you to try it.
And yes, it’s easy. But it looks like you slaved for hours. That’s the point. You get the credit, she gets the credit.
Another thing: she says to serve it at room temperature. Not cold. That’s the French way. It tastes better when the ingredients relax.
