ENSALADA MIXTA

Ensalada Mixta image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 10

1 pound small new potatoes
Coarse salt and ground pepper
6 large eggs
3 cups watercress, trimmed
2 jars (7 ounces each) good-quality tuna packed in olive oil, drained and broken into chunks
2 avocados, sliced lengthwise
3 scallions (white and light-green parts only), thinly sliced
1/4 cup extra-virgin olive oil
1 tablespoon cider vinegar
2 teaspoons Dijon mustard

Steps:

In a medium pot, bring potatoes to a boil in salted water over high. Reduce heat; cook at a rapid simmer until potatoes are tender when pierced with a knife, 15 minutes. Drain, run under cool water to stop the cooking, then cut in half.
Meanwhile, in another medium pot, bring 4 cups water to a boil over high. Reduce heat to medium, carefully add eggs, and cook 7 minutes (whites will be set and yolks will be runny). Prepare a large bowl of ice water. Transfer eggs to ice water and let cool 5 minutes. Carefully peel eggs.
Arrange watercress on a large platter with potatoes, tuna, avocados, and scallions. In a small bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. To serve, halve eggs and add to salad; drizzle dressing over salad.

Nutrition Facts : Calories 444 g, Fat 29 g, Fiber 5 g, Protein 27 g, SaturatedFat 5 g