Make This Salad to Celebrate the Best of SummerFrank Guerriero
August 14, 2018
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.
Hungry for more? View our entire recipe collection.
Frank Guerriero is the media intern at the Beard Foundation. Find him on Instagram.