|
|
Chunks
of tuna, tomato wedges and olives served on a bed of lettuce
and liberally drizzled with a robust Spanish red pepper and
almond sauce.
(Read
the related
blog post.)
 |
| 6
handfuls of oakleaf or butter lettuce—roughly torn |
| 14
oz (420g) canned light-meat tuna in olive oil—drained
and broken into chunks |
| 4
tomatoes (preferably vine-ripened)—cut into wedges |
| 20
black olives |
| 1
cup Romesco
sauce |
ARRANGE
the lettuce on a large serving platter. TOP evenly with the
tuna chunks, tomato wedges and olives. DRIZZLE the romesco
sauce evenly over the salad.
|
|
|
Warm
Bean & Chorizo Salad. White beans and green
beans combine with chorizo sausage to create a simple
and robust Spanish salad. |
|
|
Pancetta
& Walnut Salad. A
hearty Italian salad with pancetta (Italian bacon),
crunchy walnuts, lettuce, tomatoes, croutons, shaved
Parmesan cheese and a balsamic vinegar and olive
oil dressing. |
|
|
Salade
Niçoise. A hearty Provençal salad
with tuna, anchovies, boiled eggs, tomatoes, potatoes,
lettuce, green beans, olives and a tangy dressing.
|
|
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