fresh herb salad with melon and sole

insalata di pesce e melone

4 servings

• 1½ pounds sole fillets
• Salt
• Freshly ground black pepper
• 6 ounces chicory or frisée lettuce, torn into pieces
• 1 (¼-pound) bunch arugula, coarse stems discarded, leaves torn
• 12 chives, cut into 2-inch lengths
• ½ cup fresh mint leaves
• ¼ cup flat-leaf parsley leaves
• 1 small bunch fresh chervil or dill sprigs
• 1 cup ½-inch pieces honeydew melon flesh
• 1 cup (4 ounces) fresh raspberries
• 5 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lime juice

Slice sole filets lengthwise into strips about 1¼-inches wide; season with salt and pepper. Roll up strips lengthwise and set into the basket of a steamer. Steam until opaque and cooked through, 8 to 10 minutes. Transfer to a plate to cool.

In a large bowl, combine frisée, arugula, chives, mint, parsley and chervil. Divide salad among 4 plates; sprinkle with melon and raspberries. Top with sole.

In a small bowl, whisk together oil and lime juice; season with salt and pepper. Drizzle dressing over salads, sprinkle with salt and pepper, and serve.