A variation on the classic southern French salad, this version uses wild Atlantic mackerel instead of tuna. The capers in the mackerel stand in for the briny bite of Nicoise olives. It’s tangy, satiating, and full of protein and makes a great weekday dinner or lunch, but works for a weekend dinner with friends too.
If you want leftovers for lunch, set some of the prepped ingredients aside. For lunch, put undressed greens in a container with undressed green beans, potatoes, and hard-boiled eggs. Pack salad dressing separately. When ready to enjoy, toss salad and crack open the mackerel.
SKILL LEVEL: MEDIUM
FOR THE SALAD
- 6 oz. fingerling or baby potatoes, scrubbed
- 4 oz. green beans, trimmed
- 2 large hard-boiled eggs, quartered
- 1 small head radicchio (about 10 oz.), thinly sliced
- 2 lightly packed cups arugula
- ½ to ¾ cup black olives (niçoise or kalamata)
- 2 tins Patagonia Provisions Lemon Caper Mackerel(save oil, lemon, and capers for the dressing)
FOR THE DRESSING
- 1 large shallot, minced
- 2 tbsp. minced rinsed preserved lemon or 1½ tbsp. lemon zest
- 1 handful of fresh herbs (flat-leaf parsley, dill, or tarragon), minced
- 2 tbsp. dijon mustard
- ⅓ cup extra-virgin olive oil, plus oil from 1 mackerel tin
- Salt and freshly cracked black pepper to taste
PUTTING IT ALL TOGETHER
- Cut fingerling potatoes in half lengthwise (you can keep the baby potatoes whole). Put in a small pot, add just enough water to cover, and add enough salt so it tastes like the ocean. Bring to a boil over high heat and boil 2 minutes. Add green beans to potatoes and cook until both are tender-crisp, 3-4 minutes more. Drain in a colander and let cool slightly, then turn into a bowl.
- Meanwhile, in a large bowl, whisk dressing ingredients together. Adjust seasonings to taste.
- Gently toss potatoes and green beans with one-third of the dressing.
- Add radicchio and arugula to bowl of remaining dressing and toss. Arrange on a platter or in a salad bowl. Top with dressed green beans and potatoes, hard-boiled eggs, olives and Lemon Caper Mackerel fillets.