Ingredients
- 1 shallot, finely diced
- 2 stems celery, finely diced (about 2/3 cup)
- Zest and juice of one lemon
- 1/2 teaspoon sea salt
- 1/3 cup Italian extra virgin olive oil, such as Frescobaldi Laudemio, plus more for finishing
- 1/2 cup celery leaves (optional)
- 2 cups frisée, torn into bite sized pieces
- 2 cups arugula
- 2 cups cooked or canned white beans, such as cannellini, drained
- One 5.1-ounce tin IASA Grilled Mediterranean Sea Bass in Olive Oil, lightly drained
- Fleur de sel, for finishing
Instructions
In a medium bowl, combine the finely diced shallot and celery with lemon zest, juice and salt. Stir to coat the vegetables in the lemon juice and let sit for 5-10 minutes at room temperature.
To finish the dressing, slowly whisk in the extra virgin olive oil until the dressing is emulsified.
To assemble toss the celery leaves, if using, frisée, arugula and white beans together in a large bowl. Add the dressing and toss to coat. Add the IASA branzino and gently toss to combine, making sure not to break up the fish too much. Taste and adjust seasonings, as necessary.
To serve, transfer the salad to a serving platter, drizzle with more extra virgin olive oil and finish with a sprinkle of fleur de sel.