Summer Niçoise Salad Recipe
grilled sea bass, tomato, potato, olives, green beans, red radish, Onion, mustard dressing, hardboiled egg
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Prepare the Potatoes
Boil new potatoes in salted water until tender, about 15-20 minutes. Drain and let cool before slicing.
- 2
Blanch the Green Beans
In a separate pot, bring water to a boil and add green beans. Blanch for 3-4 minutes until bright green and tender-crisp. Drain and immediately transfer to ice water to stop cooking.
- 3
Grill the Sea Bass
Season the sea bass fillets with salt and pepper. Grill over medium-high heat for about 4-5 minutes on each side or until cooked through and flaky.
- 4
Prepare the Dressing
In a small bowl, whisk together olive oil, Dijon mustard, vinegar, salt, and pepper to taste.
- 5
Assemble the Salad
In a large bowl, combine sliced potatoes, cherry tomatoes, blanched green beans, sliced radishes, sliced red onion, and olives. Add the grilled sea bass on top and quartered hardboiled eggs. Drizzle with mustard dressing and toss gently to combine.
- 6
Serve
Serve the salad on individual plates or a large serving platter. Enjoy immediately.
