Chopped Salad with Tuna
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Everyday Food, March/April 2003
- Prep Time 25 minutes
- Total Time 25 minutes
- Yield Serves 4
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Ingredients
- 2 tablespoons white-wine vinegar
- Salt and pepper
- 1/4 cup olive oil
- 1 head romaine lettuce (about 1 pound), chopped into 1-inch pieces
- 1 can (15 1/2 ounces) chickpeas, drained and rinsed
- 1 can (6 ounces) tuna in oil, drained and flaked
- 1/2 cup black olives (about 20), such as Kalamata, Gaeta, or Nicoise, pitted and slivered
- 1/2 red onion, cut into 1/4-inch pieces
- 2 cups fresh curly parsley, coarsely chopped
Directions
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Place vinegar in a large salad bowl. Add 1/4 teaspoon salt and 1/2 teaspoon pepper. Slowly add the oil in a steady stream, whisking to emulsify.
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Add the remaining ingredients to the bowl, and toss well to combine.
I have made this exact salad for years. Could live off of salads and this is just perfect. I also change my dressing around when I cook a Sockeye Salmon steak for it. I use a tablespoon of ReaLime (unless I have fresh) and a tablespoon of OJ instead of vinegar when I do the salmon. Another dressing I like whth salmon is a spoonful or so of raspberry jam and white vinegar with the olive oil of course.
I have recently begun to add fresh basil to my salads. It adds an excellent flavor that I love!
2 cups of coarsely chopped parsley is really not that much! Get a single bunch of curly parsley and chop it just a bit. That's it! It doesn't say finely chopped and packed, which would be the case if you were making tabouli.
Two cups chopped parsley? Really? Is this a typo?