Enjoy our Niçoise Salad with Grilled Sea Bass recipe - a perfect pairing with Coeur Clementine Rosé. Fresh, vibrant flavours that encapsulate the essence of Provence.

Ingredients

For the Niçoise Salad:

• 200g fresh green beans
• 4 eggs
• 500g small new potatoes
• 16 cherry tomatoes
• 1 small red onion, thinly sliced
• 1 head of lettuce (Romaine or Butterhead), torn into bite-sized pieces
• 50g black olives (preferably Niçoise if available)
• 4 tablespoons extra-virgin olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon white wine vinegar
• Salt and pepper to taste

For the Grilled Sea Bass:

• 4 sea bass fillets (around 150-200g each)
• 2 tablespoons extra-virgin olive oil
• Salt and pepper to taste
• Lemon wedges, to serve

Instructions

1. Prepare the Salad: Boil the green beans in salted water until they are bright green and tender-crisp, about 3-5 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
2. In a separate pot, hard-boil the eggs. Once cooked (about 9-10 minutes), place them in cold water to cool, then peel and quarter.
3. Boil the new potatoes in salted water until tender, about 15-20 minutes. Once cooked, drain and let cool slightly before cutting into halves.
4. Prepare the Dressing: In a small bowl, whisk together the olive oil, Dijon mustard, white wine vinegar, salt, and pepper. Adjust to taste.
5. Prepare the Sea Bass: Preheat your grill to medium-high heat. Brush the sea bass fillets with olive oil on both sides and season with salt and pepper. Grill for about 3-4 minutes on each side or until the flesh is opaque and easily flakes with a fork.
6. Assemble the Salad: In a large salad bowl, combine the lettuce, green beans, eggs, potatoes, cherry tomatoes, red onion, and olives. Drizzle the dressing over the salad and toss gently to combine.
7. Serve the Niçoise salad on individual plates, topped with a grilled sea bass fillet and a lemon wedge on the side.