Niçoise Salad with Finely Dusted
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4
Description
A fresh take on a Niçoise with a Sea Harvest twist – fresh greens, a herby dressing, and golden Finely Dusted fillets.
Ingredients
Salad
1 x 380 g box (4 fillets) Sea Harvest Finely Dusted Sea Salt & Cracked Black Pepper
600 g baby potatoes, halved
250 g green beans, trimmed
4 large eggs
Salt and pepper, to taste
Dressing
⅓ C (80 ml) mild olive oil
2 Tbsp (30 ml) red wine vinegar
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) honey
½ tsp (2.5 ml ) salt
Black pepper, to taste
To Serve
250 g baby tomatoes, halved
1 small red onion, thinly sliced
150 g cucumber, sliced
60 g radishes, thinly sliced
60 g black olives, halved
15 g fresh basil
10 g fresh dill, roughly chopped
Instructions
Preheat the oven to 220°C. Place the frozen Sea Harvest Finely Dusted Sea Salt & Cracked Black Pepper fillets on a baking tray and bake for 20 minutes until golden. Alternatively, cook in an air fryer for 15 minutes.
Bring a pot of salted water to the boil, add the potatoes and cook for 10–15 minutes or until tender. Drain well and allow to cool slightly before slicing in half. Heat a generous drizzle of olive oil in a frying pan, place the boiled potatoes cut side down in the pan and fry for 2-4 minutes until golden. Set aside.
Bring another pot of salted water to a simmer. Blanch the green beans for 2–3 minutes until bright and tender, then transfer to an ice bath to cool.
Boil the eggs for exactly 7 minutes, then place immediately into cold water. Peel and halve.
Dressing
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt and pepper.
To Serve
Arrange the potatoes, green beans, tomatoes, cucumber, radishes, onions and olives on a platter. Top with halved eggs and Sea Harvest fillets. Scatter the basil and dill, then drizzle with dressing.
