Stories / Awards, Recipes

Make This Salad to Celebrate the Best of Summer

Frank Guerriero

August 14, 2018


Photo: Nicole Franzen
Photo: Nicole Franzen

As we enter the hottest days of summer and sun-ripened produce abounds, we recommend relishing the season with a visit to your local farmers’ market. All those sweet August tomatoes and vibrant greens are begging to be taken home and transformed into a beautiful meal, like this New Englander’s take on the niçoise salad.

In this riff from her 2018 Beard Award–nominated cookbook, The Lost Kitchen: Recipes and a Good Life Found in Freedom, Maine, Erin French transports the Provençal, warm-weather classic to the Maine coast. She dresses the raw vegetables and creamy new potatoes in a macerated shallot vinaigrette, then swaps out the hard-boiled egg for a more decadent poached version. But the real star of this iteration is the pan-seared, oven-roasted, and butter-basted meaty halibut fillet that replaces the traditional tuna (Seafood Watch says your best sustainable bet is Pacific halibut that bears the Marine Stewardship Council seal on it). Finished with a squeeze of lemon and a salty olive tapenade, this dish provides all the summertime flavors you crave. Get the recipe and head to the market today.

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Frank Guerriero is the media intern at the Beard Foundation. Find him on Instagram.