TUNA, WHITE BEAN AND ESCAROLE SALAD

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2 tablespoon red wine
vinegar
1⁄4 cup extra-virgin olive oil
1 small garlic clove, finely chopped
1⁄4 teaspoon salt or to taste
1 tablespoon finely chopped fresh parsley leaves
12 ounces canned tuna (preferably packed in oil), drained and coarsely mashed with a fork
12-ounce can white beans, drained and rinsed
1 medium head escarole, washed, dried and torn into bite-size pieces
1⁄2 cup small croutons (optional, but good texture)

Whisk together the vinegar, olive oil, garlic, salt and parsley in a small bowl.  Combine the tuna, beans, escarole and croutons in a large bowl.  Gently toss the salad with the dressing. Serve immediately to 4. Or you can combine all ingredients except the dressing and croutons until ready to serve.


BEET SALAD: Peel cooked beets and grate them (a food processor will keep the juice contained). Add some chopped pistachios or hazelnuts; dress with orange zest and juice, and olive oil. Add bits of goat cheese (for Dairy) and chopped parsley. (Recipe adapted from the The New York Times.)

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