Willamette Week Eat Mobile
edible portland header logo
Loading

OR Mushroom Stories, Edible Portland
Wilamette Week




Salad of Potatoes, Green Beans, Radishes and Tuna
Salad of Potatoes, Green Beans, Radishes and Tuna article image

RECIPE INDEX



http://www.twitter.com/edibleportland Find us on Facebook


Add 2 to 3 hard-boiled eggs to this crunchy salad for a more substantial dish. Add brine-cured black olives and salt-packed anchovies and capers, rinsed and soaked, for a more classic version. For her composed salads, Julia Child insists on tossing each ingredient in dressing separately before arranging – it actually makes for a tastier dish!

VINAIGRETTE

2 cloves garlic, minced
Fine sea salt
2 Tbsp lemon juice
1/2 tsp Dijon mustard
1/2 cup extra-virgin olive oil
Several Tbsp chopped fresh herbs, such as chervil, marjoram, lovage, chives, basil

1. Mash the garlic with 1/2 tsp salt. Whisk in the lemon juice and Dijon mustard. Slowly drizzle in the oil while whisking to make a thick, emulsified dressing. Add salt to taste. Just before using, fold in the chopped herbs.

Makes 1 cup

SALAD

3 to 4 medium-sized potatoes
2 green onions, stems removed, green and white portions minced
Fine sea salt and freshly ground black pepper
1/2 pound fresh string beans
7 ounces (3/4 cup) canned tuna
2 to 3 Tbsp chopped fresh parsley
1 bunch radishes and their greens
1 large head Boston lettuce
Freshly ground black pepper

1. Wash the potatoes and put them in a large saucepan. Cover with cold water and bring to a boil. Simmer until tender when pierced with a knife, 25 to 30 minutes, then drain. Halve the potatoes and then cut into 3/8-inch-thick slices. Toss warm potatoes with 1/4 cup dressing, minced green onions, and salt and pepper to taste. Cover and refrigerate. Can be made 1 day in advance.

2. Cut or snap the stem ends off of the beans. Bring a large pot of water to a boil, season with salt until it tastes like ocean water. Add the beans and cook until a little tender but firm, 4 to 6 minutes. Drain, rinse under cold water until cool and set aside.

3. Gently separate tuna into large pieces and toss with a spoonful of dressing and parsley. Cut radishes into quarters, removing greens. Toss radishes and green beans with a spoonful of dressing. Wash and dry lettuce and radish greens, and toss with 1/4 cup dressing. Place in bowl or platter. Place potatoes, tuna, radishes and green beans on the lettuce, grind pepper over the top and serve immediately.

Makes 4 servings

NOTE: Try making with home-canned albacore for a local take on this classic recipe! How to make Home-Canned Tuna.

Recipe by Edible Portland

Photo by Leela Cyd Ross



One Response to “Salad of Potatoes, Green Beans, Radishes and Tuna”

  1. Edible Portland» Home-Canned Tuna
    June 1st, 2012 at 3:25 pm

    [...] Recipe for Salad of Potatoes, Green Beans, Radishes and Tuna (pictured right) [...]

Leave a Reply

 




home | about us | contact us | advertise | rss feed

Member of Edible Communities

Edible Portland is published by edible portland footer logo

Web Analytics