by Susan Hanna
This is a new take on traditional salade Niçoise from Bon Appetit calls for halibut instead of tuna and a variety of seasonal vegetables. I used garlic scapes, green beans, baby potatoes and cherry tomatoes. The Green Olive Tapenade is great on fish or as a dip or spread.
Serves 4.
Avoiding Additives and Preservatives
Check the anchovies, olives and capers for additives. Use freshly squeezed lemon juice. For more recipes using all-natural ingredients, visit Eye For A Recipe.
Ingredients:
- 4 large eggs
- 1½ pounds (675 g) skin-on halibut fillets
- 2 tablespoons (30 ml) plus ¼ cup (60 ml) olive oil
- Kosher salt, freshly ground pepper
- 2 pounds (1 kg) mixed vegetables (such as scallions, garlic scapes, Romano beans, halved small eggplants, halved baby or new potatoes)
- 4 cups (1 L) torn lettuce leaves (such as romaine, red leaf, or butter)
- 1 cup Sun Gold tomatoes, halved
- 1 bunch small breakfast radishes, trimmed, halved lengthwise
- 1 cup (250 ml) Green Olive Tapenade
- Green Olive Tapenade
- 10 oil-packed anchovy fillets, finely chopped
- 2 cups (500 ml) green olives, pitted, crushed
- 1 cup (250 ml) coarsely chopped parsley
- 1 cup (250 ml) olive oil
- ¼ cup (60 ml) coarsely chopped, drained capers
- 2 tablespoons (30 ml) finely grated lemon zest
- ¼ cup (60 ml) fresh lemon juice
- Kosher salt, freshly ground pepper
Preparation:
Green Olive Tapenade
Mix anchovies, both olives, parsley, oil, capers, lemon zest, and lemon juice in a large jar or medium bowl; season with salt and pepper.
Tapenade can be made 1 week ahead. Cover and chill.
Fish and salad
Place eggs in saucepan of water, covering them by at least 1 inch (2.5 cm). Bring water to rolling boil, then cover and remove pan from heat. Let eggs stand in water 18 minutes. Drain and place in a large bowl of ice water; let cool.
Prepare a grill for medium-high heat. Rub halibut with 2 tbsp. (30 ml) oil; season with salt and pepper. Grill, skin side down, until skin is charred and fish is nearly cooked through, 5–8 minutes. Turn and grill just until cooked through, about 1 minute. Transfer halibut to a plate and remove skin.
Toss vegetables with remaining ¼ cup (60 ml) oil in a large bowl; season with salt and pepper. Grill, turning occasionally, until lightly charred and tender. Time will be different for each vegetable (about 2 minutes for scallions and garlic scapes, 4 minutes for Romano beans, 8–10 minutes for eggplants, 10–15 for potatoes). Transfer to a plate as they are done.
Carefully peel and halve eggs. Arrange lettuce leaves on a platter and place halibut, grilled vegetables, tomatoes, radishes, and eggs in separate areas on top. Spoon some Green Olive Tapenade over; serve remaining tapenade alongside.
From Bon Appetit
