Use this recipe as a guide. I find the shallot vinaigrette to be the dressing I turn to over and over again, but use any dressing you like. My CSA has been abounding with greens, scallions, radishes, turnips, and herbs, and I’ve been chopping them all up and throwing them in a bowl with an avocado, the shallot vinaigrette, and a jar of tuna. As I noted above, I really like the Toninno tuna, which is pricey, but very tasty.
For the dressing:
- 1/4 cup finely minced shallots
- 1/4 cup white balsamic vinegar, I like Colavita brand
- 2 pinches salt
- 1/8 teaspoon sugar, optional
- 1/3 cup extra virgin olive oil, plus more to taste
For the salad:
- radishes, thinly sliced
- turnips, thinly sliced
- snow peas, snap peas, or celery, membrane removed (see video), thinly sliced
- scallions, thinly sliced
- 1 jar of tuna (6.7 oz), see notes above, drained
- shallot vinaigrette
- fresh cracked pepper
- Make the dressing: In a small bowl, combine the shallots, vinegar, salt, and sugar. Let stand for 10 to 15 minutes. Whisk in olive oil. Taste. Adjust seasoning with more salt if necessary or more oil for a little less bite. Store in a glass jar. Shake well before using.
- Make the salad: Place the greens, radishes, turnips, snow peas, scallions, and tuna in a large bowl. Pour over vinaigrette to taste. Crack pepper to taste over top. Toss gently and serve.
- Prep Time: 10 minutes
- Category: Salad
- Method: Toss
- Cuisine: American, French
Keywords: salad, tuna, shallot, vinaigrette, avocado, radish, turnip