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
MIDSUMMER NIGHT'S SALAD
Fresh mint, dark greens, cucumber and a delicious mix of lemon and olive oil make this a wonderfully cool and refreshing salad that I find perfect for any time.
Provided by ELENAFODERA
Categories Vegetable Salads
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- In a medium salad bowl, stir together the lemon juice, sugar, olive oil, salt, and pepper until the sugar is dissolved. Add the salad greens, mint, and cucumber to the bowl and toss to coat.
Nutrition Facts : Calories 199.2 calories, Carbohydrate 19.7 g, Fat 13.8 g, Fiber 1.7 g, Protein 1.6 g, SaturatedFat 1.9 g, Sodium 209.6 mg, Sugar 14.8 g
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