It's week six of quarantine and although I count myself lucky to not have hit the "cabin fever" wall just yet, there's nothing like a fabulous meal to transport you elsewhere. If you've caught yourself yearning for rooftop hangs, picnics in the park, or outdoor catch-ups with friends, then get on board and let this salad serve as the perfect quarantine escape. It's light but hearty and deeply satisfying (it's not a regular salad, it's a cool salad!). Best of all, it's super versatile. Feel free to add, sub, adjust the below salad toppings based on your preference and/or what you have on hand. Throw a jammy egg on it and call it brunch! Spring on a plate, we're comin' for ya!
Ingredients
Servings: 2
Salad: 1 head romaine lettuce 1 handful baby arugula (or frisee, raddicchio, etc.) 6 baby potatoes, skin on 2 medium carrots, skin on 1/3 cup cucumber, chopped 1/3 cup bell pepper, chopped 1/2 cup canned chick peas 1 ripe avocado 1/2 medium shallot, thinly sliced 1 5oz can tuna, in water 1-2 tsp olive oil salt, pepper and your fave herb blend to taste fresh soft herbs for topping (such as parsley, dill or basil) Vinaigrette: 1.5 tsp dijon mustard 1.5 tsp lemon juice 1.5 tsp honey or agave 2 tsp balsamic vinegar 1/4 cup olive oil salt and pepper to taste
Directions:
Preheat the oven to 375° F. Cut the potatoes in half and cut the carrots into ~2-2.5 inch lengths (on a bias because it's pretty), then halve each carrot piece lengthwise. Drizzle with olive oil and season with salt, pepper, and herbs of your choice (fresh thyme or oregano would go great here, but a dried Italian or French blend works just as well). Roast in the oven until fork-tender, ~25-30 minutes.
In the meantime, prep your salad and salad accoutrements. Wash and chop the romaine, chop the peppers and cucumbers (seed them, don't seed them, whatever floats your salad boat). Drain the chickpeas, slice the shallots (once sliced, I like to separate the individual onion layers because I'm extra), and dice the avocado. Open your can of tuna and drain. Set everything aside and move on to the vinaigrette.
In a small bowl, whisk together the dijon, lemon, honey, and balsamic until combined. Season with salt and pepper to taste. Slowly drizzle in the olive oil and continue to whisk until your vinaigrette emulsifies into a silky smooth work of art. Set aside.
Once your roasted veg are just right, let them cool for a few minutes (just enough to they don't wilt your lettuce when added).
In a large bowl, dress your lettuce using the majority of your vinaigrette (leaving a couple of spoonfuls for your grand finale garnish moment), then split amongst two plates. Top lettuce with your assembly line of toppings: cucumbers, peppers, chickpeas, avocado, shallots, tuna, potatoes, and carrots. It's ok to get giddy at this point - it's almost time to eat. Drizzle with the remaining vinaigrette and top with fresh herbs (I love using both parsley AND dill, but use whatever you have on hand).
Allow yourself a moment to take in the beauty that is this salad, pat yourself on the back, find that natural light and take a picture if that's your thing (#mybrooklyncookin) et voilà!
Best served with crusty bread and a glass of crisp vino - my concept of time is no longer a thing but it's 2..er 5 o'clock somewhere. Enjoy!