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Martha Stewart Living, April 2015

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Credit: Bryan Gardner

Recipe Summary test

prep:
45 mins
total:
1 hr
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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