In order to bring you the best organic produce, some ingredients may differ from those depicted.

Sole over frisee and white bean salad with bagna càuda dressing

Gluten-Free Friendly, Dairy-Free, Soy-Free, Pescatarian, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories

2 Servings, 440 Calories/Serving

20 Minutes

We use the magical blend of anchovies, garlic, and extra virgin olive oil—known as bagna càuda—to dress up this endive and white bean salad.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

¼ cup raisins
2 tablespoons sherry vinegar
¼ cup pine nuts
Fish options:
2 wild skinless sole fillets (about 5 ounces each)
2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
2 wild Alaskan skinless halibut fillets (about 5 ounces each)
1 head organic frisée or other chicory lettuce
2 tablespoons capers
1 cup cooked white beans
Sunbasket bagna càuda dressing (extra virgin olive oil - anchovy paste - garlic - kosher salt - black pepper)

Nutrition per serving

Calories 440, Total Fat 26g (33% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 60mg (20% DV), Sodium 940mg (41% DV), Total Carb. 31g (11% DV), Fiber 10g (36% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 24g
Contains: Fish (anchovy), Tree Nuts (pine nut)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Soak the raisins; toast the pine nuts

In a small bowl, combine the raisins and sherry vinegar and let soak while you prepare the rest of the meal.

In a dry large frying pan over medium-low heat, toast the pine nuts, stirring often, until lightly browned and fragrant, 3 to 5 minutes. Transfer to a plate to cool. Wipe out the pan.

Prep and cook the fish

Pat the fish dry with a paper towel; season lightly with salt and pepper.

In the same pan used for the pine nuts, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking.

Sole and halibut:
Add the fish, reduce the heat to medium, and cook, turning once, until the fish is cooked through, 2 to 3 minutes per side for sole and 3 to 5 minutes per side for halibut. Transfer to a plate.

Salmon:
Add the salmon, skin side down, and cook until the skin is crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 1 to 2 minutes. Transfer to a plate.

While the fish is cooking, prepare the remaining ingredients.

Prep the remaining ingredients; make the salad

Trim the root end from the frisée, coarsely chop the frisée.
Rinse the capers, then finely chop them.
Drain the raisins, reserving the vinegar.
Rinse the white beans.
Set aside half the pine nuts for garnish.

In a medium bowl, stir together the bagna càuda dressing, capers, and 1 tablespoon [2 TBL] reserved vinegar. Add the frisée and toss to coat. Gently stir in the beans and half the pine nuts. Season to taste with salt, pepper, and more raisin soaking liquid if desired.

Serve

Transfer the white bean salad to individual bowls and top with the fish. Garnish the fish with the raisins and remaining pine nuts and serve.

Kids Can!

Fill a bowl with ice water.
Combine the raisins and vinegar.
Rinse the capers and beans.
Assemble the salad.
Garnish the fish with the raisins and pine nuts.

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