About the Dish

Per Serving
Calories 590
Total Fat 33 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 260 mg
Sodium 840 mg
Total Carbohydrates 24 g
Dietary Fiber 5 g
Sugar 5 g
Protein 35 g
Cynthia Graubart

Cynthia Graubart is a food writer, James Beard Award winning cookbook author, speaker, former cooking show television producer, and most-recently the author of Sunday Suppers: Simple, Delicious Menus for Family Gatherings.

Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready. "I never dreamt of writing recipes as a child, but from college and beyond, I wanted to help people get to the table. That’s where the magic happens. I love top-quality ingredients, proper technique and perfect execution of recipes, but the truth of the matter is that I want people to sit down together at the table and talk. The family table is so important. Just think about the magic that happens around a family table – from paying the bills on it, to doing school projects, to family holidays, planning weddings, and planning funerals. Sitting at it for dinner enriches our lives in the sharing and caring that is expressed during the meal." BOOKS: Sunday Suppers: Simple, Delicious Menus for Family Gatherings Chicken: a Savor the South Cookbook; Slow Cooking for Two; Slow Cooker Double Dinners for Two; Mastering the Art of Southern Vegetables; Mastering the Art of Southern Cooking; Southern Biscuits; The One-Armed Cook. AWARDS: James Beard Award Winner American Cooking 2013; Georgia Grown Executive Chef for 2017. PUBLICATIONS: American Baby; Atlanta Journal Constitution; Atlanta Magazine; Baby Talk; Chicago Tribune; Flavors; Georgia Trend; Lake Oconee Living; Local and Regional Parenting magazines; New York Times; Parents; Southern Living; Washington Post. To learn more about Cynthia, visit cynthiagraubart.com

Pale Ale

Nicoise salad is a personal favorite of ours. With this salad of seared fish and farm eggs alongside a tangy mustard and caper vinaigrette, we suggest a pale ale. Pale ales are becoming lost in the sea of IPAs, but the light malt bill and mild hopping make them perfect for many dishes, especially those that have competing flavors. We suggest Hardywood Capital Trail Pale Ale. As an added bonus your purchase of Capital Trail Pale Ale supports the Virginia Capital Trail Foundation and the ongoing maintenance, promotion and enhancement of the 52 mile walking and biking path that links the current and historic state capitals of Richmond and Jamestown.

Hardywood Park Capital Trail Pale Ale, Richmond, Virginia

Rose of Grenache - Cinsault - Provence, France

Nicoise salad is from Provence. Provincial Roses have delicate watermelon and strawberry fruits that marry well with vinaigrette dressings, and the hint of Mediterranean salinity will complement the capers and the seared fish.

Chateau Saint-Pierre Rose, Cotes de Provence, France


• Fill a saucepan half full with about 6 cups water. Place over high heat. This is your egg-boiling water. • In a large bowl, combine 2 cups ice and about 4 cups water. Place by the stove. • When water boils, use a slotted spoon to carefully lower eggs into water. Cook at a gentle boil 4 minutes.
While egg water heats: • In a saucepan, combine potatoes, 1/2 teaspoon kosher salt and enough water to cover. Place over high heat. • When water boils, reduce heat to medium. Cook until potatoes are tender, 10-12 minutes. • Drain potatoes thoroughly. Cut as desired.
MISE EN PLACE • Trim beans. • Peel and mince shallot. • Drain capers. • Thinly slice green onion. • Pick and chop parsley leaves.
• Add beans to eggs. Cook 3 minutes. • Transfer beans and eggs to ice bath. Let cool.
• Drain eggs and beans. • Season beans with 1/4 teaspoon French Picnic salt. • Tap eggs on counter, and roll to crack shell. Carefully peel, and rinse away any bits of shell. • Halve eggs lengthwise. Season to taste with French Picnic salt.
Season fish on all sides with a total 1/4 teaspoon French Picnic salt and 1/4 teaspoon pepper.
• Place a sauté pan over medium heat. Add 1 teaspoon olive oil. When oil is hot, add fish. Cook without disturbing until firm on bottom, about 3 minutes. • Flip fish. Cook without disturbing until flaky and opaque throughout, 2-3 minutes. • Transfer fish to a plate.
• In a large bowl, whisk together shallot, capers, mustard, vinegar and 2 tablespoons olive oil. Taste and adjust seasoning as desired with French Picnic salt and black pepper. • Transfer half of dressing to a small bowl. • Toss greens with remaining dressing. Divide salad between 2 plates.
• Arrange egg, potato and beans on salads. • Top with fish. • Drizzle reserved dressing over salads. Garnish with green onion and parsley, and enjoy!