|2 servings||calories per servings 590||protein serving 35 g||carbs per serving 24 g||total fat per serving 33 g|
Nicoise means “in the style of Nice”, which doesn’t refer to the dish’s temperament so much as the actual city of Nice in France (although we think this dish has a nice disposition, regardless). Typical ingredients for this French dish include tomatoes, olives, anchovies, and boiled eggs, but our version takes a slightly different path while still maintaining the Mediterranean flair. Dogfish, a mild, flaky white fish, provides the perfect vehicle for your quick vinaigrette, a zesty concoction made with shallot, capers, Dijon mustard and a little sherry vinegar.
|Nutrition Facts||/ Per Serving|
|Total Fat||33 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Total Carbohydrates||24 g|
|Dietary Fiber||5 g|
• 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!
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.Learn More...