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Walleye salad niçoise

This dish is perfect for family-style dining—serve it piled high on one plate to share. The recipe serves two but easily scales for more.

This is one of those dishes that you can serve family style, piled on one big plate in the middle of the table. The recipe is for two, but you can multiply it for as many as you wish. Vinaigrette ¼ cup lemon juice ½ cup extra-virgin olive oil ½ shallot, minced 1 ½ tsp minced fresh thyme leaves 1 tbsp minced fresh basil leaves 1 tsp minced fresh oregano leaves ½ tsp Dijon mustard Salt and pepper Directions Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in a medium bowl, season with salt and pepper to taste. Salad 2 walleye fillets marinated in olive oil for 1 hour 2 hard-boiled eggs, peeled and quartered 4 small new red potatoes 1 medium head Boston lettuce, cleaned, dried, and torn into bite-size pieces 1 small ripe tomato, cored and cut into sections ½ red onion, sliced finely 4 oz green beans, snapped in half ¼ cup Nicoise olives (or use Kalamata olives) 1 tbsp capers Directions 1. Heat a large skillet. Cook fillets two to three minutes on each side until done. Set aside. 2. Place two quarts of salted water in a large pot and bring to boil. Add potatoes and cook until tender. Transfer potatoes to small bowl and toss with ¼ cup of vinai­grette. Set aside. Don’t throw out water. 3. While potatoes are cooking, toss lettuce with ¼ cup of vinaigrette until coated. 4. Arrange lettuce on a serving platter. Cut walleye into slices and coat with vinaigrette. Mound fish in centre of lettuce. 5. Toss tomatoes and red onion in a small amount of vinaigrette, add salt and pepper to taste. 6. Arrange tomato and red-onion mix­ture and potatoes on lettuce bed. 7. Return water to boil, add 1 tsp. salt and green beans. Cook until tender but still crisp. Drain and dry beans. 8. Toss beans in a small amount of vinai­grette. Arrange on lettuce bed. 9. Arrange hard-boiled eggs and olives on mounds on the lettuce. Drizzle eggs with remaining vinaigrette. 10. Sprinkle salad with capers. Serve immediately. Originally published in the Ontario Out of Doors Walleye digital exclusive For more walleye, click here Click here for more outdoors news Watch on-demand videos anytime on OFAH Stream

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