Midsummer Nights Salad Recipes
SUMMER NIGHT'S SALAD
This salad is light but fulsome, a scoop of punched-up tuna paired with the summer's best greens and some carefully considered vegetables. Serve a soft cow or goat's milk cheese on the side with some crusty bread and a crisp, chilled rosé to cut into it all. The goal is this: On a sweltering night, dinner must leave enough room for fresh peaches and vanilla ice cream, a fitting reward for finishing your vegetables.
Provided by Toby Cecchini
Categories salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Build salads to order on four large plates. Start with a small handful of greens for each plate and divide the asparagus, haricots verts, tomatoes, fennel, okra, cucumber and olives accordingly.
- Drizzle the salads with the lemon juice, balsamic vinegar and olive or mustard oil and season with salt and pepper.
- Mound spoonfuls of the tuna in the center of each salad. Serve with sliced bread and a good soft cheese.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 11 grams, Carbohydrate 22 grams, Fat 14 grams, Fiber 4 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 762 milligrams, Sugar 5 grams
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