Photo: Caesars Entertainment
Chicken Nicoise Salad
Recipe by Gordon Ramsay
Makes 8 servings
- 8 Chicken breasts
- 2 Tbsp. olive oil
- Sea salt and freshly ground
- black pepper (to taste)
- 1 lb. Haricot verts, blanched
- 1 lb. Yellow beans, trimmed, blanched
- ½ Red and yellow bell peppers cut in thin strips
- 6 Red & yellow tear drop tomatoes, sliced in half
- 1 Cup Nicoise olives
- Sprigs of parsley
- 20 Anchovy fillets
- 2 lbs. New potatoes, Confit (see recipe below)
- 8 Farm eggs, soft boiled (see recipe below)
- Olive tapenade (see recipe below)
Preheat oven to 350F. Heat olive oil in a large frying pan. Season chicken breast with salt and pepper. Place chicken breasts skin side down for 8-10 minutes. When the skin is crispy, flip the chicken and cook for another 8 – 10 minutes. Place in the oven for 10 – 15 minutes depending on the size of the chicken breast. Cook until the juices run clear or, if you use a thermometer, the internal temperature should read 160F.
Let the chicken breast rest for 8 minutes then slice on an angle. Toss all the ingredients except the chicken and the egg in a simple vinaigrette. Season with salt and pepper. Fan the chicken on the plate and place all the other ingredients around the chicken. Garnish with the tapenade and anchovies.
- 2 lbs. New potatoes
- 2 Garlic cloves crushed
- 1 bunch Thyme
Place the potatoes in a small saucepot. Cover with a stable oil such as grapeseed or a canola/olive oil blend. Add thyme and garlic. Cook on a low flame until potatoes are fork tender. Strain potatoes and cool on a sheet pan. Slice the potatoes in half.
Soft Boiled Eggs
- 8 Farm eggs
- Water to cover
- Ice bath
Bring the water to a boil. Place eggs in boiling water for 6½ minutes. After 6½ minutes shock the eggs in an ice bath for 10 minutes. Peel and cut off the tip of the egg. Season with salt and pepper.
Sundried Tomato Kalamata Olive Tapenade
- 8 oz. Sundried tomatoes (rough chopped)
- 8 oz. Kalamata olives (rough chopped)
- 5 Anchovies
- 3 Garlic cloves
- 1 tsp. Rosemary
- Extra Virgin Olive Oil
In a food processor, puree anchovy, garlic, and rosemary together with a small amount of olive oil to form a smooth paste. Combine this together with the tomatoes and olives in a small saucepan. Cover with olive oil and slowly bring up to temperature while stirring constantly. The mixture should not simmer but be hot. Once hot, remove from heat and transfer to a container to cool down.