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Under 30 Minutes

Ensalada Mixta

Recipe adapted from Aran Goyoaga and her blog, Cannelle et Vanille.

  • Prep:
  • Total Time:
  • Servings: 6

Photography: John Kernick

Ingredients

  • 1 pound small new potatoes
  • Coarse salt and ground pepper
  • 6 large eggs
  • 3 cups watercress, trimmed
  • 2 jars (7 ounces each) good-quality tuna packed in olive oil, drained and broken into chunks
  • 2 avocados, sliced lengthwise
  • 3 scallions (white and light-green parts only), thinly sliced
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon cider vinegar
  • 2 teaspoons Dijon mustard

Directions

  1. In a medium pot, bring potatoes to a boil in salted water over high. Reduce heat; cook at a rapid simmer until potatoes are tender when pierced with a knife, 15 minutes. Drain, run under cool water to stop the cooking, then cut in half.

  2. Meanwhile, in another medium pot, bring 4 cups water to a boil over high. Reduce heat to medium, carefully add eggs, and cook 7 minutes (whites will be set and yolks will be runny). Prepare a large bowl of ice water. Transfer eggs to ice water and let cool 5 minutes. Carefully peel eggs.

  3. Arrange watercress on a large platter with potatoes, tuna, avocados, and scallions. In a small bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. To serve, halve eggs and add to salad; drizzle dressing over salad.

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