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

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

Ideas and Innovation
to-go coffee

We have a fixed kiosk that not only sells coffee, but also protein smoothies, grab-and-go reimbursable meals and other a la carte items. We used updated equipment like what is used in Starbucks and incorporated school colors. It is a very popular addition to one of our high schools, and we are planning on expanding it to two additional high schools.

Menu Development
sam kass talking menu directions

Sam Kass, former White House senior policy advisor for nutrition policy and executive director of the Let’s Move campaign, spoke at FSD’s MenuDirections conference in February.

Q: What’s one of the biggest food-related problems facing our country?

A: Obesity is the No. 1 threat to national security—20% of what we’re spending on healthcare is due to obesity. This isn’t a policy problem. The root of our challenge is culture, and what we value in our food. The healthy choice needs to be the easy choice.

Q: What are some important steps to modeling healthy eating and creating...
Menu Development
three sisters salad

“Everyone is doing Thai in college dining,” says Patrick McElroy, campus executive chef for Bon Appetit at Washington University in St. Louis. So he set out to “push the envelope” on ethnic cuisine and offer Native American dishes—a move that had support from the American Indian Student Association. But McElroy didn’t realize the challenge ahead. “I wanted to maintain the integrity and tradition of the food, but there were very few recipes,” he says. “I had to do a lot of research.” To develop the menu, he enlisted the help of chef Nephi Craig, founder of the Native American Culinary...

FSD Resources