Provencal Fish Salad
If a spring day in Provence were a recipe, this could be it. Herby chunks of mahi mahi top spring greens, steamed potatoes, and green beans all tossed in a champagne vinaigrette. For garnishes: toasted hazelnuts and creamy dollops of local chevre.
Servings
Produce
Lettuce mix
5 2.5 oz
Red Potato
10 5 oz
Green Beans
6 3 oz
Parsley Giant Of Italy
0.5 0.25 oz
Green onion
1 0.5 oz
Protein & more
Kalamata olives
2 1 oz
Hazelnuts
2 1 oz
Chevre
2 1 oz
Mahi Mahi
1.5 0.75 lb
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Rosemary, ground
1/2 0.25 teaspoon
Basil, dried
1/2 0.25 teaspoon
Dried thyme
1/2 0.25 teaspoon
Dried oregano
1/2 0.25 teaspoon
Parsley, dried
1/2 0.25 teaspoon
Granulated Garlic
1/2 0.25 teaspoon
Champagne Vinaigrette
Olive oil
2.5 1.25 tablespoon
Champagne vinegar
1.5 0.75 tablespoon
Lemon juice
1 0.5 teaspoon
Dijon mustard
1/2 0.25 teaspoon
Honey
1/2 0.25 teaspoon
Garlic
1 0.5 Clove
Prep ahead (optional)
a. Chop red potatoes into 1” pieces. b. Remove stem ends from green beans and snap beans in half. c. Very thinly slice green onion. d. Chop spring mix bite-sized. e. Rough chop Italian parsley leaves and tender stems.
Instructions
1
Prep:
a. In large saucepan over high heat, add 4 cups water and 1 tbsp salt. Cover and bring to a boil.
2
Cook mahi mahi:
a. Chop mahi mahi into 1” pieces. Season with ½ tsp salt, ¼ tsp black pepper, and Provencal spice mix.
b. In large sauté pan over high heat, add hazelnuts (rough chop). Toast until golden, 1-2 minutes. Set aside.
c. In same sauté pan over medium-high heat, add 1 tbsp olive oil. Add mahi mahi into hot pan. Cook until opaque but moist throughout, about 4-5 minutes.
3
Blanch green beans and cook potatoes:
a. Fill large bowl with ice water and set aside.
b. Add green beans (remove stem ends, snap beans in half) to pot of boiling water from step 1. Cook for 3 minutes. Use slotted spoon to remove green beans from hot water without dumping the water. Add green beans to bowl of ice water.
c. Add red potatoes (1” pieces) to hot water. Reduce heat to medium-high; cook potatoes uncovered until fork-tender, 10-12 minutes. Drain and season with ½ tsp salt and ¼ tsp black pepper.
4
Assemble salad:
a. To large bowl, add spring mix (leave whole or chop bite-sized), green onion (very thinly slice), kalamata olives, and toasted hazelnuts.
b. Add champagne vinaigrette and toss to coat.
5
Serve:
a. Divide salad among individual plates or arrange it in a serving dish for pretty presentation.
b. Top with mahi mahi, steamed potatoes, and green beans.
c. Garnish with pinches of chevre and Italian parsley (rough chop leaves and tender stems).
Chef's notes
Vegetarians and vegans can omit the fish and replace it with farro and cannellini beans for the same French-style vibe.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Johnson’s Backyard Garden,
Austin TX
Austin TX
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX