Niçoise Salad Flatbread | Schnucks

Niçoise Salad Flatbread

Lunch, Seafood, Summer

Niçoise Salad is a salad that usually consists primarily of olives, tomatoes, anchovies, tuna, and beans or green vegetables. We took it up a notch and put it on a flatbread.

45M

6

Niçoise Salad is a salad that usually consists primarily of olives, tomatoes, anchovies, tuna, and beans or green vegetables. We took it up a notch and put it on a flatbread.

Ingredients

  • 10 oz. tiny new potatoes
  • 6 oz. thin green beans, trimmed
  • 1 quart plus 2 tbsp. olive oil, divided
  • 3 cloves garlic, smashed
  • 1 small batch fresh thyme
  • 2 bay leaves
  • 1 1/2 lbs. skinless cod loin
  • 1 lemon, halved
  • 4 Flatout Multigrain Flax Flatbreads
  • 4 hard-boiled eggs, peeled and halved
  • 1/2 large cucumber, chopped
  • 1/2 cup pitted mixed olives
  • 6 radishes, quartered
  • 3/4 cup vinaigrette dressing of choice, divided

Instructions

  1. Add potatoes to a large saucepan and cover with salted water. Bring to a boil and cook 10 minutes. Add green beans to pot. Return to a boil; reduce heat, cover and simmer 5–7 minutes or until vegetables are tender. Drain and rinse with cold water. Quarter potatoes and set aside.
  2. Add 1 quart oil, garlic, thyme and bay leaves to a large high-sided skillet. Heat oil over medium-high heat until 180 degrees.
  3. Pat cod dry and season with salt and pepper; completely submerge in hot oil (adding more oil if necessary) and cook 10–15 minutes or until fish flakes easily with a fork. Using a slotted spatula, transfer cod to a paper towellined plate and squeeze lemon over top.
  4. While cod is cooking, preheat oven to 375 degrees. Place flatbreads on a baking sheet and brush with remaining olive oil. Bake 5–7 minutes or until crispy. Brush each flatbread with 1 tablespoon dressing.
  5. Assemble salad on the flatbread crusts by arranging potatoes, green beans, eggs, cucumber, olives and radishes over top. Break cod into bite-size pieces and add to the crusts. Drizzle with remaining dressing and serve immediately.

Nutrition Facts

481 CALORIES Per Serving

FAT: 30G

SATURATED FAT: 3.5G

CHOLESTEROL: 173MG

SODIUM: 673MG

CARBOHYDRATES: 28G

FIBER: 8G

SUGAR: 3G

PROTEIN: 32G

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