Salade Niçoise
We’re thrilled to share two significant upgrades to the studio that elevate both function and creativity! First, our kitchen just got a stunning makeover with sleek quartz countertops and a matching backsplash, giving it a clean, modern look that photographs beautifully.
Second, we’ve added a professional jib to our gear collection—perfect for creating smooth, cinematic camera movements that bring even more drama and polish to our video work.
As a bonus, our cinema camera is now equipped with a smartphone mount, allowing us to capture video in two different ratios simultaneously. This is ideal for producing content that’s ready for both widescreen and vertical formats.
Here’s a recent test shoot featuring our studio model, Katelyn, preparing a vibrant Salade Niçoise. This classic French salad is a personal favorite of mine—I love the bold, fresh flavors that come together in one bowl: grilled tuna, chilled boiled eggs, tender green beans, baby potatoes, and briny olives.
Captured in our studio, this shoot highlights not just the beauty of the dish but the joy of wholesome, delicious food brought to life on camera. Stay tuned for more shoots like this, where good food meets great visuals! The studio’s ready to deliver even more magic—let’s create something amazing!
Salade Niçoise - Reel 16:9
Salade Niçoise 1920×1080
Salade Niçoise
Ingredients:
1 head of Bibb lettuce, rinsed, broken into pieces
6 hard-boiled eggs, peeled and halved
2 tuna steaks, pan-grilled to medium rare
1/2 pound fresh green beans, steamed
1 cup kalamata olives, drained
1 bunch heirloom radishes with fresh greens, rinsed
2 avocados, peeled and cut into long slices
2 cups oblong mini potatoes, boiled until tender, drained, cooled
1/2 cup mustard vinaigrette (recipe below)
1/2 Meyer lemon, juice
Instructions:
Prepare all ingredients ahead of time. Assemble on a large platter. Dress when ready to serve with the lemon juice and the mustard vinaigrette. Serve immediately.
Mustard Vinaigrette Recipe
Ingredients:
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
1/2 teaspoon honey
pinch of sea salt
Freshly ground black pepper, to taste
1/4 cup extra virgin olive oil
Instructions:
In a small bowl or jar, whisk together the mustard, vinegar, honey, salt, and pepper.
Slowly drizzle in the olive oil while whisking continuously to create a smooth emulsion.
Taste and adjust seasoning if needed.
Keep in a sealed jar in the fridge for up to 1 week. Shake well before each use.
