by Susan Hanna
Nicoise salad usually features tuna, but this recipe from Canadian Living uses rainbow trout, which is a nice change. Hard boil eggs, cook green beans and mini potatoes, sauté or bake the fish, arrange on a plate with greens, olives and tomatoes and drizzle with a lemon and tarragon dressing.
Avoiding Additives and Preservatives
Use freshly squeezed lemon juice and natural honey. I used President’s Choice Old-Fashioned Dijon and green garlic-stuffed olives; both are additive-free. For more recipes using all-natural ingredients, visit Eye For A Recipe.
Ingredients:
- 4 eggs
- 8 oz (225 g) green beans, trimmed
- 10 mini Yukon Gold potatoes
- 2 trout fillets, (1 lb/450 g total), halved crosswise
- ¼ tsp (1 ml) salt
- ¼ tsp (1 ml) pepper
- 1/3 cup (75 ml) extra-virgin olive oil
- ¼ cup (60 ml) lemon juice
- 2 tsp (10 ml) finely chopped fresh tarragon
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) liquid honey
- 4 cups (1 L) baby salad greens
- 20 nicoise olives
- 2 small tomatoes, cut in 6 wedges each
Preparation:
- Pour enough cold water into a saucepan to come at least 1 inch (2.5 cm) above eggs. Cover and bring to boil over high heat. Immediately remove from heat; let stand for 18 minutes.
- Drain and run cold water over eggs for 1 minute; drain and peel off shells. Cut eggs in half lengthwise.
- Meanwhile, in large pot of boiling lightly salted water, blanch green beans until tender-crisp, about 1 minute. Remove with tongs to bowl of ice water to cool; drain.
- Add potatoes to same pot of boiling water; cook until tender, about 12 minutes. Drain and cut in half.
- Sprinkle trout with half each of the salt and pepper. In large skillet, heat ½ tsp (2.5 ml) of the oil over medium-high heat; cook trout, turning once, until fish flakes easily when tested with fork, about 4 minutes.
- Meanwhile, in small bowl, combine lemon juice, tarragon, mustard, honey and remaining salt and pepper. Gradually drizzle in remaining oil, whisking until emulsified.
- Divide eggs, green beans, potatoes, salad greens, olives and tomatoes among 4 plates. Top each with 1 piece of trout; drizzle each with one-quarter of the dressing. Serves 4.
From Canadian Living
