Content
When I was looking for an interesting meal idea last week, I turned to the summer chapter of Sunday Suppers at Lucques. I found this Nicoise-style salad that could be made with several things I had on hand with just a few minor changes. First, in the book, it’s made with grilled halibut, but I used wild salmon instead. The dish also includes haricots verts, cherry tomatoes, and fingerling potatoes
