Thanks to Debrah for the recipe! I made some changes, and here's how I did it.
I grilled asparagus, mushrooms, mini peppers, onions, and whole tomatoes. I blanched with chopped garlic some green beans, then shocked them with cold water and lightly dressed them with vinaigrette. The tuna was grilled until just pink in the middle.
I covered a large platter with lettuce, and arranged everything on top. I used much less oil than called for in the vinaigrette, but the vegetables absorbed the sharpness of the vinegar nicely. The classic recipe also calls for olives, potatoes and hard-boiled eggs, but I'll do that next time. I also made a little salad of chickpeas, tomato and basil, but ran out of room on the platter so served it on the side.
Served four happy eaters, including two teens.
Comments (4)
It did make a huge salad - I used the leftovers that we couldn't eat in a cilantro and goat cheese omlette this morning. YUM Of course, we forced down all of the tuna last night! LOL
Posted by Jerry | May 24, 2009 9:44 AM
Posted on May 24, 2009 09:44
Great looking salad! I love chickpeas in any dish but have yet to try them in a salad.
Posted by María I. | May 24, 2009 7:16 PM
Posted on May 24, 2009 19:16
I made this for one, the night before I went out of town, and I was really trying hard to not have a refrigerator full of leftovers, it was not easy - like the look of the chickpeas.
Posted by Marcia | May 26, 2009 4:26 PM
Posted on May 26, 2009 16:26
What great photos!
And it was a great salad.
Posted by nancyhol | May 30, 2009 4:12 PM
Posted on May 30, 2009 16:12