Grilled Halibut à la Niçoise with Haricots Verts, Olives, Cherry Tomatoes, and Anchovy Butter

Name: Grilled Halibut à la Niçoise with Haricots Verts, Olives, Cherry Tomatoes, and Anchovy Butter
Ingredients: 6 halibut fillets, 5 to 6 ounces each; 2 lemons; 2 tablespoons plus 1 teaspoon thyme leaves; 1/4 cup sliced flat-leaf parsley; 3/4 pound tiny fingerlings or other small potatoes; 1/4 cup plus 3 tablespoons extra-virgin olive oil; 1/3 pound haricots verts, stems removed, tails left on; 3 extra-large eggs; 6 ounces baby spinach, cleaned and dried; 1/2 cup pitted Niçoise olives; 1/2 cup thinly sliced shallots; 6 tablespoons unsalted butter; 1 teaspoon minced anchovy; 1 cup small cherry tomatoes, cut in half; 2 tablespoons sliced basil, green and opal if possible; Kosher salt and freshly ground black pepper

January 24, 2012

This warm salad is pure southern France: tomatoes, olives, anchovies, basil, green beans, and soft-cooked eggs. It’s easy to make, but it helps to do some of the steps beforehand. As long as your spinach is cleaned and your haricots verts, potatoes, and eggs are cooked, you won’t have to do much until the last minute, when you’re pulling it all together. While your potatoes are roasting in the oven, light the grill, have a glass of rosé, and look calm, cool, and collected as you wait to finish the last-minute tasks. Recruit an unsuspecting guest or your significant other to grill the halibut while you brown the anchovy butter and finish the warm salad.

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