Imagine transporting yourself to the sun-drenched coastline of Southern France with just one bite - that's the magic of a perfectly crafted Niçoise Salad with Grilled Fish! This isn't just a salad; it's a culinary journey that combines fresh, vibrant ingredients with the rich, sophisticated flavors of French coastal cuisine. Whether you're a seasoned home chef or a curious food lover, this recipe promises to elevate your dining experience and bring a touch of Mediterranean elegance right to your table.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 cups mixed greens
- 2 medium tomatoes, quartered
- 1 cup green beans, trimmed
- 4 hard-boiled eggs, quartered
- 1 can tuna, drained
- 2 grilled fish fillets
- 1/4 cup olives
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- Prepare the green beans by blanching them in boiling salted water for 3-4 minutes until crisp-tender. Immediately transfer to an ice water bath to stop cooking and preserve their bright green color.
- Hard-boil the eggs by placing them in a pot of cold water, bringing to a boil, then reducing heat and simmering for 9-10 minutes. Cool in ice water, then peel and quarter.
- Season the fish fillets with salt and pepper. Preheat a grill or grill pan to medium-high heat. Brush fish with olive oil and grill for 3-4 minutes per side until cooked through and with nice grill marks.
- In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper to create the vinaigrette dressing.
- Wash and dry the mixed greens. Arrange them on a large serving platter as the base of the salad.
- Arrange quartered tomatoes, blanched green beans, hard-boiled egg quarters, olives, and drained tuna over the greens.
- Place the grilled fish fillets on top of the salad.
- Drizzle the prepared vinaigrette evenly over the entire salad just before serving.
- Serve immediately at room temperature, ensuring each serving gets a variety of ingredients.
Tips
- Quality matters: Use the freshest ingredients possible, especially for the fish and vegetables.
- Blanching technique: Ensure green beans are crisp-tender by using the ice bath method to stop cooking and preserve their bright color.
- Fish selection: Choose firm white fish like sea bass, halibut, or snapper that can withstand grilling.
- Vinaigrette balance: Whisk the dressing thoroughly to emulsify and create a harmonious blend of flavors.
- Serving temperature: Serve the salad at room temperature to allow the flavors to fully develop.
- Presentation is key: Arrange ingredients artfully to create a visually appealing dish that's as beautiful as it is delicious.
- Optional enhancement: Consider adding capers or anchovies for an extra layer of traditional Niçoise flavor.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 35g
Fat: 22g
Saturated Fat: 5g
Cholesterol: 250mg
