Subtitled: The Sicilian-American-Twentysomething-Experimental Version
I developed this salad without even knowing what it was called, but knowing it either had French or Italian origins. I’ll associate with the Italian. Almost everything was a mistake based off of available pantry items—an almost-mistake that turned into a finger-licking-good salad. Seriously—you will become addicted. (Even though olive-oil packed tuna is at least three times the price of water-packed.)
Ingredients (steps for roasting and cooking veggies follows)
5 small red potatoes, roasted OR go crazy and use purple potatoes—my favorite
1 can of high-quality olive-oil packed light tuna
1 cup thin green beans (aka haricots verts)—I used the frozen Trader Joe’s variety
1 15 oz. can black beans, drained and washed
10 small cherry tomatoes, roasted (only if in season)
1 small head of butter/Boston lettuce, washed and dried
Ingredients for Dressing
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tsp honey
pinch of salt
plenty of pepper
Procedure:
1. Scrub the potatoes. Leave skin on and cut into quarters, and toss with a little bit of olive oil, salt, and pepper. Cut the cherry tomatoes (if in season) in half and toss with olive oil, salt, and pepper. Roast both in the oven on the same baking sheet with a silicone mat for 15 min. at 400 degrees.
2. While potatoes and tomatoes are roasting, open the can of tuna into a small bowl, and mix with a pinch of salt and a bit of freshly ground black pepper. Stir and mash the tuna so it is spreadable. Set aside.
3. Whether using fresh or frozen green beans, blanch them in boiling water for about five minutes and drain. Add to the tuna mixture.
4. Drain the can of black beans. Add to the tuna mixture.
5. Once the potatoes and tomatoes are finished roasting, let cool for five minutes. Then toss all the ingredients except for the lettuce in a large bowl.
6. Prepare the dressing by pouring olive oil, balsamic vinegar, honey, and salt and pepper into a small bowl, and whisking for approximately 20 seconds. Add to the big bowl (containing everything but the butter lettuce).
7. Now add the lettuce, right before eating (or serving). I can eat this salad in one sitting. In actuality, it should be for more than one person. Use your discretion for that.
