Halifax Niçoise

Name: Halifax Niçoise
Cuisine: Canadian
Ingredients: ¼ cup Sourdough Bread, stale, crusts removed; ¼ cup Sourdough Bread, stale, crusts removed; ¼ cup Spinach, blanched; 2 tbsp Arugula sliced; 2 tbsp Dill, sliced; 2 tbsp Chives, Sliced; Pinch Nutmeg; 2 tsp Garlic; ¼ cup Grapeseed; 2 tbsp Yogurt; Lemon Juice, to taste; S/P; 20 slices Potatoes, blanched; 14 Cherry tomatoes, whole; 2 Soft Boiled Eggs, halved; Lobster Meat, cooked, 4 claws, whole; Lobster Meat, cooked, 4 claws, whole; 4 oz French Green beans, blanched; ½ tsp Dijon Mustard; ¼ tsp Grain mustard; ¼ tsp Mustard Oil; 2 tbsp Corn Oil; 1¼ tsp Rice vinegar; 1 tsp Picholine Olive Brinee; 2 tsp Honey; ⅛ tsp Parsley, chopped; ⅛ tsp Chervil, chopped; ¼ tsp Shallot, chopped; ¼ tsp Green Olives, pitted; Pinch Salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Viva La Lobster

By Grant MacPherson

Published 2025

About

Ingredients

Sauce Verte

¼ cup Sourdough Bread, stale, crusts removed
¼ cup Spinach, blanched

Americas
Canada
Fish course
Pescatarian

Method

Prepare the sauce verte - Soak the bread in a bowl with lust enough water to cover for 10 minutes, then squeeze dry.

Place the spinach, bread, herbs, garlic, & nutmeg in a blender bowl and blend them, slowly adding the oil. Puree until the mixture has a thick consistency & green colour. Fold in the yogurt to give it some creaminess. Season it to taste with S/P & lemon Juice.