Alaska Cod with Niçoise-Style Salad YIELD: 24 servings 11/2 lbs. haricots vert, trimmed, blanched, shocked 3 lbs. new red potatoes, quartered, blanched, shocked 6 cups cherry tomatoes, halved 3/4 lb. red pepper, diced 3/4 lb. zucchini, diced 81/2 cups sherry or plain vinaigrette 3 lbs. fresh spinach or arugula 9 lbs. cod fillets, cut into 24 sixoz. pieces 11/2 cups niçoise olives, chopped In a large bowl, add haricots vert, potatoes, cherry tomatoes, diced pepper and zucchini. Toss with ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.