Nicoise Salad

Ingredients

1 small baguette (1–2 days old
preferably)
2 tablespoons extra-virgin
olive oil
salt and pepper
1 garlic clove, peeled
2 large eggs
20 green beans, trimmed and
tailed
4 small tomatoes (fresh, semidried
or confit)
4 small kipfler potatoes,
boiled and sliced into discs
4 teaspoons small capers
1 red onion, cut into
5 mm (1/4 in) rings
50 g (2 oz) olives
200 ml (7 fl oz) olive oil
40 ml (1½ fl oz) sherry
vinegar
4 x 100 g (3½ oz) fish fillets
(tuna, red mullet or kingfish)
4 tablespoons baby rocket
1 lemon, halved

Method

• Preheat the oven to 180ºC (350°F). Slice the baguette into 1 cm (1/2 in) thick slices and lay on
a flat baking tray. Brush with olive oil and sprinkle with salt. Bake for 5–6 minutes, then remove
from oven and rub slices with the garlic clove
• Put the eggs in a saucepan, cover with water and bring to the boil. Take out after 6 minutes,
when the yolks will still be soft. Set aside and keep warm
• Place another pan on the stove, fill with 2 litres (5 pints) of salted water and bring to the boil.
Add the beans and blanch for 2 minutes. Remove beans and refresh by placing in iced water for 2 minutes, until cold
• In a stainless steel bowl combine the croutons, tomatoes, beans, potatoes, capers, onion and olives, season well
• In a separate bowl or jar, mix the 200 ml olive oil and sherry vinegar well
• Preheat a non-stick pan over medium heat. Season the fish and brush with more olive oil. Reduce heat low, place the fish skin side down in the pan and cook for 2–3 minutes. Turn fish over and cook for a further minute
• Toss the salad together with the dressing
• To serve, set out 4 flat bowls or plates and place a fillet in the centre of each. Arrange the salad neatly around the fish. Peel the eggs carefully, cut in half, season them and arrange on top of the
salad. Scatter baby rocket over and serve with a wedge of lemon on the side.

Recipe provided by Bluestone Restaurant