INGREDIENTS:1 ½ lbs. haricots verts, trimmed, blanched, shocked 3 lbs. new red potatoes quartered, blanched, shocked 6 cups cherry tomatoes, halved 3/4 lbs. red pepper, diced 3/4 lb. zucchini, diced 8 ½ cups sherry or plain vinaigrette, prepared 3 lbs. fresh spinach or arugula 9 lbs. Alaska Cod fillets (24 fillets), 6 oz. each 1 ½ cups Nicoise olives, chopped as needed, freshly ground black pepper DIRECTIONS:In a large bowl, add the haricots verts, potatoes, cherry tomatoes, diced pepper and ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.