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1 medium bunch of arugula
1 small head of radicchio
2 medium heads of Belgian endive
1 pound cooked tuna
2 tbsp lemon juice
1 tsp sea salt
1/2 tsp white pepper
1 medium avocado
1 cup diced cooked red potatoes, with
skins on
1/4 cup capers
1/4 cup sliced black olives
1/4 cup red wine vinegar
2 tbsp olive oil
1/2 tsp cracked black peppercorns
several whole black olives for garnish
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Method :
Wash greens
well. Pat dry. Tear arugula and radicchio into bite sized pieces, and
slice endive 1/4" thick. Toss together, and arrange on serving platter.
Crumble tuna into medium mixing bowl and sprinkle with lemon juice, salt
and pepper. Slice avocado in half and remove seed. Peel and cut into
1/2" cubes. Combine potatoes, capers, and olives. In a small mixing
bowl, combine wine vinegar and olive oil. Blend well. Stir into potato
mixture. On platter covered with greens, arrange tuna, potato mixture,
and avocado chunks. Garnish with cracked black peppercorns and whole
olives, and chill well before serving.
Try this
nouvelle take on the traditional French salad. Made with avocado and
lots of tangy bitter greens, it's a fast and healthy lunchtime meal in
itself, served with fresh, whole grain bread.
Serves 4 - 6
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