Midsummer Nights Salad Recipes

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SUMMER NIGHT'S SALAD



Summer Night's Salad image

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

6 cups summer greens (mesclun, arugula, spinach or others)
12 asparagus spears, trimmed to 3 inches, parboiled for 7 minutes, then cooled
1/4 pound haricots verts, parboiled with asparagus for 4 minutes, then cooled
6 ounces cherry or grape tomatoes, sliced in half
1/2 small bulb fennel, sliced very thin
6 mild pickled okra pods, sliced lengthwise into quarters
1 Kirby cucumber, sliced thin
12 or so good-quality black olives, like calamata or gaeta, pitted
1 tablespoon lemon juice
1 tablespoon balsamic vinegar
1 tablespoon olive oil or mustard oil
Salt and freshly ground black pepper to taste
2 cups tuna salad (see recipe)

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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