Warm Skate Salad Niçoise

Menu Part: 
Salad
Cuisine Type: 
French
Serves: 
2

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.

Ingredients

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

Steps

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.

More From FoodService Director

Ideas and Innovation
sriracha bottles

Generally, I’m not one to make New Year’s resolutions. They tend to be grandiose and unrealistic—and why not just resolve to start doing/not doing that thing you’re not doing/doing right away instead of going hog wild until Jan. 1? (New Year’s Day also is my birthday, and if you can’t eat at your favorite Thai restaurant and sip bubbly then, well, when can you?)

I do, however, enjoy the raucous singing of “Auld Lang Syne” to ring in the new year, though I’ve never been quite sure whether you’re supposed to be remembering the year fondly or happily putting it out of mind. While I...

Managing Your Business
briggo coffee haus kiosk

Though diners’ appetites for coffee are seemingly bottomless, adding a full-service coffee shop to every corner of a facility probably isn’t in the playbook. Here’s a look at how two operators added coffee service with relatively small footprints—with one decidedly futuristic (robot barista, anyone?), and the other low-tech but nimble.

Specialty coffee vending at Dell

Dell has a full-service Starbucks on its Red Rock, Texas, campus, but the location isn’t always convenient for a quick coffee pickup. “Certain times, you go into the bistro, like 7 a.m. to 9 a.m., there’s quite a long...

Ideas and Innovation
baked bread

Instead of sourcing value-added product to reduce labor, the food and nutrition team at University of Wisconsin Hospital and Clinics in Madison outsources its baked goods to a local shop that hires only formerly incarcerated workers. The bakery was able to hire two new former inmates in order to keep up with the volume needs of the hospital. “We want to be really entrenched in the community, not just have a building that sits in the center of Madison,” says Amy Mihm, clinical nutrition specialist for the hospital.

Managing Your Business
food symbols allergens

Bellevue School District in King County, Wash., has reduced the instances of life-threatening allergic reactions by 94% since 2013. Wendy Weyer, business manager for nutrition services, says that success stems from direct communication with the district’s 20,000 students.

Q: What was the first thing you did to start reducing allergic reactions?

A: More than five years ago, we changed our menu signage to provide information to students on what the common allergens were on all the foods that were served at every station. We use symbols such as an egg or a wheat stalk for younger...

FSD Resources