Few can resist a classic Salad Niçoise, a French-inspired salad named after the distinctive black olives that originated from Nice. Traditionally made with canned tuna, this version features locally sourced halibut but salmon, snapper and fresh tuna also work well in this entrée salad.
Serves 4
■ 1/4 lb fresh green beans, trimmed and blanched
■ 1 bunch of fresh asparagus, peeled and blanched
■ 1 red onion, sliced
■ 1 cup ripe cherry tomatoes
■ 1/4 cup caper berries
■ 1/4 cup of Niçoise olives
■ 1/2 pound of small, red-skinned new potatoes (no peeling necessary)
■ 4 eggs, boiled (as described below)
■ 2 halibut fillets approximately 180 - 225 grams (7 - 8 ounces) each
■ 8 anchovy fillets, drained and rinsed
■ 1 Tbsp Dijon mustard
■ 1/4 cup white wine vinegar
■ 3 cloves fresh garlic, minced
■ 2 Tbsp capers, drained and roughly chopped
■ salt and pepper to taste
■ 1 cup grapeseed or other mild vegetable oil
Cut or snap the woody ends off the asparagus and peel the remaining stalk with a vegetable peeler. Peeling asparagus may sounds like a fussy step but it’s worth the effort; the asparagus cooks more evenly and is more pleasant to eat. (The trim can be reserved to make a lovely soup or sauce.)
Asparagus and green beans are blanched to retain their colour: place each vegetable (separately) in rapidly boiling, generously salted, water for a few minutes until lightly cooked. Remove with a slotted spoon and immediately plunge into a bowl of ice water.
Wash the potatoes and place in a saucepan of cold, salted water. Gently bring the water to a simmer and cook just until the tip of a knife easily pierces the potato. Drain and rinse in cool water to prevent the potatoes from continuing to cook.
Place the eggs in gently simmering water for 8 minutes and then plunge them into cool water to prevent further cooking.
In a small bowl, mix the Dijon mustard with the vinegar. Add the garlic and chopped capers and mix well. Slowly add the oil and continue to whisk until the mixture is emulsified. Season with salt and pepper. Season to taste: it should be quite piquant.
Marinate the fish in the vinaigrette about 5 minutes. (Don’t leave it longer, otherwise the acidic vinaigrette will start to “cook” or cure the fish.) Remove the fish from the vinaigrette and season both sides of the fillets with a generous pinch of salt.
Heat 2 tablespoons of oil in a large skillet until it shimmers. Add the fillets and cook
about 3 minutes. Turn the fish over and cook for another 2 to 4 minutes. Remove the pan from the heat, loosely cover with foil and set aside; the fish will continue cooking from the residual heat. (Fish cannot be saved once overcooked, but it can be tossed back in the pan, if needed.)
Shell and quarter the eggs. Quarter the potatoes and toss them in the vinaigrette. Toss the remaining vegetables in the vinaigrette, one variety at a time.
Arrange the dressed vegetables on a platter with the halibut, eggs, anchovies, caper berries, onions and olives. Drizzle additional vinaigrette and capers on the fish. Add freshly ground pepper, if desired.
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