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Sunday Supper & More

Salad Nicoise with swordfish

(Sheryl Julian/Globe Staff)
September 14, 2011
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Serves 4

4 eggs
Salt and pepper, to taste
1 pound fingerling potatoes
1/3 cup olive oil
4 large tomatoes, peeled
1 pint mixed colored cherry tomatoes, halved
2 pieces broiled or grilled swordfish
1 head Boston or leaf lettuce, cored, rinsed, and torn up
1 pound blanched green beans
3 tablespoons wine vinegar
2 tablespoons capers

1. Bring a large pot of water to a boil. Add the eggs and cook for 10 minutes exactly. Transfer to a bowl of cold water (do not drain the water in the pot). Crack the eggs and peel off a wide band of shell. Return to the cold water until the eggs cool. Peel the eggs, dry them, and halve horizontally.

2. Return the water to a boil. Add a large pinch of salt and the fingerlings to the water. Cook for 15 minutes or until the potatoes are tender. Drain and slice thickly; transfer to a bowl. Sprinkle with 1 tablespoon of the oil, salt, and pepper.

3. Cut each tomato into 8 pieces. Halve the cherry tomatoes or quarter if large. Cut the swordfish into thin slices.

4. On each of 4 plates, arrange lettuce, green beans, potatoes, tomatoes, and swordfish.

5. In a bowl, whisk the vinegar, salt, pepper, and remaining oil. Spoon dressing over the salad and sprinkle with capers. Add the eggs and sprinkle with salt. Sheryl Julian

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