Warm Skate Salad Niçoise
Few fish thrive in so many different contexts as skate. The sweet, flaky meat of this stingray relative can hold its own in elaborate productions, or be simply prepared to take advantage of its delicacy.
10 oz. boneless, skinless skate wing
Seasoned flour, for dredging
1⁄4 cup olive oil
2 tbsp. red wine vinegar
2 tsp. Dijon mustard
1⁄2 tsp. herbes de Provence
Salt and pepper, to taste
6 oz. mixed salad greens
4 small red potatoes, cooked and quartered
8 oz. shelled, cooked fava beans
4-6 canned anchovies, drained and chopped
1⁄2 pt. red and yellow grape tomatoes
1 cup drained Niçoise olives
2 tbsp. capers, drained
1. Dredge skate in seasoned flour, coating both sides.
2. Heat olive oil in large sauté pan. Add skate wing and sauté until golden on both sides. Remove skate and keep warm.
3. Remove pan from heat; whisk vinegar, mustard, herbes, and salt and pepper into drippings. Add greens, potatoes, fava beans, and anchovies; toss well to coat with dressing.
4. On serving plate, arrange greens mixture. Top with skate, tomatoes, olives, and capers.