Jul 14 2026
Restaurants›The Booch Bar›Niçoise Salad Recipe

Niçoise Salad Recipe

Inspired by The Booch Bar
Time30m
Serves4

Local organic greens, blackened or grilled fresh Hawaiian fish, roasted and vine ripened tomato, with choice of dressing

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Ingredients

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Salad Base

Fish

Dressing

Method

Salad Preparation

  1. 1

    Prepare the greens and vegetables

    In a large bowl, combine the mixed organic greens, sliced cucumber, and roasted vine-ripened tomatoes. Set aside.

  2. 2

    Prepare the eggs

    Peel the hard-boiled eggs and cut them into quarters. Add them to the salad bowl along with the Kalamata olives.

Fish Preparation

  1. 3

    Season the fish

    Rub the fresh Hawaiian fish fillets with olive oil and sprinkle with blackening spice on both sides.

  2. 4

    Cook the fish

    Heat a grill or skillet over medium-high heat. Grill or blacken the fish for about 3-4 minutes on each side, or until cooked through and flaky. Remove from heat and let rest for a few minutes.

Dressing Preparation

  1. 5

    Make the dressing

    In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, salt, and black pepper until well combined.

Assembly

  1. 6

    Assemble the salad

    Once the fish has rested, slice it into bite-sized pieces and place it on top of the salad. Drizzle the dressing over the salad and gently toss to combine.

  2. 7

    Serve

    Serve immediately while the fish is warm, and enjoy your delicious Niçoise Salad!

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