Niçoise Salad Flatbread

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.