Halibut Niçoise Salad

Halibut Niçoise Salad

Aug 16 2018


20 mn

Serves 6

Niçoise Salad reminds me of my childhood summers in South of France. It is usually made with tuna but as I like to experiment, I have made it with salmon, chicken and read about this version with halibut in Bon Appétit magazine. I twisted it a bit and it turned out really good. It is a good dish for a dinner party as everything can be prepared in advanced and nicely arranged on a big platter.


  • 1 lb of halibut
  • 1 large head or butter lettuce
  • 1 cup of small potatoes
  • 1 cup of cherry tomatoes
  • 1 bunch or radishes
  • 1 cup of green beans
  • 3 eggs
  • Dressing: 1 cup of olive oil, 1 cup of green olives ( pitted), 1 lemon juiced and zest, 1/3 cup of parsley, 4 anchovies
  • 2-3 green onions, chopped


Wash the lettuce and arrange on a large platter. Cook the potatoes (10-12 mn in boiling water and the green beans (2 mn in boiling water).

Cook the eggs, for 6-7 minutes in boiling water, peel and cut them in 2.

Wash the radishes and cut in 2. Do the same with the cherry tomatoes.

Season the fish with olive oil, salt and pepper and broil for 8-10 minutes.

To make the dressing, put all the ingredients in a food processor and pulse a few times until blended and in small pieces.

Arrange all the ingredients on the platter and drizzle with the dressing.

You may want add extra lemon or extra olive oil for flavors and season with some salt and pepper.

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