Chopped Salad with Tuna
The secret to making a great chopped salad is to cut the ingredients into chunks that are all the same size and to include contrasting textures. Instead of using tuna, try leftover cooked chicken.
Everyday Food, March/April 2003
- Prep Time 25 minutes
- Total Time 25 minutes
- Yield Serves 4
- 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
- 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.
- Add the remaining ingredients to the bowl, and toss well to combine.
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