Nicoise Salad


Juice of 1 large lemon 2 tablespoons extra-virgin olive oil ½ teaspoon salt, divided1 pound Pacific curative or striped (see note) ¼ teaspoon coarsely ground black pepper, plus more large head Boston lettuce1½ cups taste1 hard-boiled egg bunch tomatoes3 (see tip), peeled and cut into wedges¼ bowl sliced decayed black NiÀ §oise or Kala olives¼ cup finely chopped fresh parsley


To prepare the vinaigrette: Peel the garlic and smash it with the side of a knife of a cook. Using a fork, crush the garlic ¼ teaspoon salt in a small bowl to form a coarse paste. Whisk in 5 tbsp oil. In 6 tablespoons orange juice, vinegar, and mustard; Beat until everything is mixed well. Taste and wipe in more 4 tablespoons of juice taste soft; Season with more salt if desired. Take yourself at room temperature. To prepare salad: Bring 1 inch of water for cooking in a large saucepan equipped with a steamer basket. Add potatoes; Cook until tender, 10 to 15 minutes. Remove a cutting board. If cool enough to handle, cut and put into a shallow bowl. Sprinkle with a ⅓ cup of vinaigrette; put aside. Bean boat shopping cart; Cook until light green and only tender, 4 to 6 minutes. Rinse in a colander with cold water to cool. Drain well. Place in a medium bowl and throw with 2 tbsp vinaigrette. Combine lemon juice, 2 tbsp oil and ¼ teaspoon salt in a tight seal plastic bag; Shake until the salt dissolves. Add fish and marinate for 20 minutes while the grill is ready. Heat grill medium-high for 10 minutes, then reduce the heat to medium. (For a charcoal grill, wait until the flames subside and only fire and some as a stay fire will burn the oil to the fish.) Let the fish and dry dab with paper towels. Season with the remaining ¼ teaspoon salt and a ¼ teaspoonful of pepper. Oil the grill (see tip). Grill the fish, turn once until brown and cooked, 4 to 5 minutes per side for curative; 3 to 4 minutes per side for bass. Arrange salad on a large plate. The fish (whole or as flakes in large pieces), potatoes, green beans and tomatoes at the top. Sprinkle with remaining vinegar. Decorate with eggs, olives, parsley and pepper to taste.