Salad Nicoise with swordfish
(Sheryl Julian/Globe Staff)
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 
