Baby Greens with Tuna and Mixed Vegetables

[담당교수: 나희정]

Ingredients

Serves 4

• FOR THE SALAD
• 4 cups (2 1/2 ounces) baby romaine lettuce
• 3 cups (2 1/2 ounces) baby spinach
• 3 medium carrots, peeled into ribbons (3/4 cup)
• 1 yellow bell pepper, seeds and ribs removed, thinly sliced (1 cup)
• 6 ounces cherry tomatoes, halved (1 1/2 cups)
• 2 1/2 ounces radishes, thinly sliced (1/2 cup)
• 3 scallions, thinly sliced crosswise
• 1 6-ounce jar tuna packed in olive oil, drained, oil reserved for dressing
• FOR THE DRESSING
• 1 tablespoon Dijon mustard
• 1 tablespoon white-wine vinegar
• 1 tablespoon minced shallot
• 1 tablespoon finely grated lemon zest
• 1 teaspoon fresh lemon juice
• 1 tablespoon water
• 1/2 teaspoon coarse salt
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon olive oil (reserved from tuna)

Directions

1. Make the salad: Combine all of the salad ingredients in a large bowl.
2. Make the dressing: Whisk together mustard, vinegar, shallot, lemon zest and juice, water, salt, and pepper. Add oil in a slow, steady stream, whisking until dressing is emulsified.
3. Toss the salad with the dressing, and serve immediately.

Helpful Hint

Look for high-quality tuna packed in olive oil at specialty markets, some supermarkets, or online.

Menus and More Ideas for This Recipe

Articles:

• Fit to Eat: A Salad Spectrum