Inspired by the ingredients and flavors of Southern Italy, I swapped out some traditional niçoise components for this mezzogiorno-ish version.
For the dressing:
½ cup Bona Fortuna Extra-Virgin Olive Oil
(optional: use some of the oil from the Branzino)
¼ cup red wine vinegar
1 ½ tbsp dijon mustard
1 tbsp roasted garlic (optional)
¼ cup chopped shallots
¾ tsp salt
¼ tsp black pepper
¼ tsp dried oregano
For the piccante potatoes:
1 russet potato, ½” thick slices
2 tbsp Bona Fortuna Extra-Virgin Olive Oil
2 tsp IASA Peperoncino Piccante in Olio d’Oliva
Pinch salt and black pepper
For the salad:
3-4 heaping cups chopped romaine lettuce
2-3 heaping cups baby arugula
½ cup chopped mint leaves
2 cans Branzino Grigliato, drained of oil
(see Dressing note above)
1 cup grape or cherry tomatoes
1 cup thinly-sliced cucumber
1 cup Danieli Taralli al Finocchio
2-3 hard boiled eggs cut into wedges or crumbled
1 small red onion, thinly sliced
¾ cup cooked cannellini or garbanzo beans
¾ cup roasted peppers cut into bite-sized pieces
¾ cup marinated artichoke hearts, drained
1/3 cup chopped, pitted black, oil-cured olives
¼ fennel bulb, thinly sliced or shaved
1 ½ Tbsp capers, sprinkled over branzino
Dressing: Combine all dressing ingredients in food processor or blender and blend until emulsified. Set aside.
Piccante Potatoes: Toss sliced potatoes with olive oil and peperoncino, then arrange in a single layer on a parchment-lined sheet pan and roast in a 350°F oven for 30-40 minutes, or until soft and lightly browned. Sprinkle with salt and pepper, then set aside.
Build Salad: Toss romaine, arugula and mint with enough dressing to lightly coat. (You will likely have some dressing left over. Store extra dressing in sealed container in refrigerator for up to two weeks.) Place dressed greens on the bottom of a large platter. Carefully arrange remaining ingredients over greens in sections, as desired, and drizzle lightly with additional dressing.
Serve immediately. Yum!