Lunch

Summer Salade Niçoise with Pan-Seared Yellowtail & Anchovy Vinaigrette

Name: Summer Salade Niçoise with Pan-Seared Yellowtail & Anchovy Vinaigrette
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 8 oz yellowtail sushi-grade fillet, skin-on; 1/4 cup fleur de sel; cracked pepper; 2 tbsp olive oil; 6 oz haricots verts (French green beans); 1 sea salt pinch; 2 large heirloom tomatoes, cut into 6 wedges each; 6 oz fingerling potatoes; 2 large eggs, room temperature; 1/3 cup Niçoise olives, pitted; 4 anchovy fillets, minced; 1 shallot, minced fine; 2 tbsp red wine vinegar; 6 tbsp extra-virgin olive oil; 1 tsp Dijon mustard (optional); 1 tbsp fresh tarragon, chopped; Mixed salad leaves (frisée & butter lettuce)

A proper salade Niçoise reimagined with fresh yellowtail seared until barely cooked, arranged over tender haricots verts, heirloom tomatoes, and Niçoise olives. A silky emulsified anchovy-shallot vinaigrette (no mustard) clings to every element, while jammy soft-boiled eggs and crispy potatoes add richness and structure.

871cal 37gprotein 33gcarbs 67gfat 15min prep 20min cook 2serves

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