Ingredients
1 pound baby creamer potatoes, scrubbed and halved
8 ounces haricots verts, trimmed
2 tablespoons fresh lemon juice (from 1 lemon; reserve halves)
1 teaspoon Dijon mustard
2 tablespoons finely chopped shallot
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper
4 halibut fillets (5 ounces each), skin removed
1 head Bibb lettuce, leaves separated
1/2 English cucumber, halved lengthwise and sliced 1/2 inch thick
1/2 cup small black olives, preferably Nicoise
Preparation
In a medium pot, cover potatoes with water; bring to a boil. Cook until tender, about 8 minutes. Remove potatoes. In batches, cook haricots in pot until just tender, about 3 minutes. Transfer to an ice-water bath; drain. Whisk lemon juice, mustard, and shallot in a bowl; whisk in oil, then parsley. Season with salt and pepper.
Bring 2 inches water to a simmer in a shallow saucepan. Season fish with salt; add to water with lemon halves. Cover; turn off heat. Let stand until fish is firm, 8 to 10 minutes. Remove fish; flake into large pieces. Arrange fish, vegetables, and olives on a platter. Season with salt and pepper, drizzle with dressing, and serve.
