Serves: 2
Ingredients:
½ cup red wine vinegar
1/3 cup extra-virgin olive oil 1 tablespoon minced shallot 1 teaspoon honey ½ teaspoon Dijon mustard ¼ teaspoon kosher salt Pinch crushed red pepper Salad:
6 cups Mixed Spring Greens
2 mini cucumbers – sliced
4 small Yukon gold potatoes – cooked and cut into halves
1 ripe avocado – peeled and sliced
1 cup halved mixed colors cherry tomatoes 1/3 cup pitted Kalamata olives, drained 1 - 6.7 ounce jar Italian tuna fillets in olive oil
2 hard cooked eggs – cut into halves or quarters
2 tablespoons capers – drained
Small amount of thinly sliced red onion
2 tablespoons chopped fresh basil Homemade croutons (see recipe below)
Directions:
For the vinaigrette:
In a jar, combine the vinegar, oil, shallot, honey, mustard, salt and crushed red pepper. Seal with a lid and shake
until emulsified. Refrigerate until ready to use.
For the salad:
Begin by placing the mixed greens in a large bowl and then build the salad by layering the remaining ingredients up to
the basil.Dress the salad with the vinaigrette and top with a large handful of croutons.
Serve immediately.
Note:You may have extra vinaigrette that can be kept and stored for future use
Croutons:
1 baguette, cut into 1-inch cubes
3 tablespoons extra-virgin olive oil
Sea salt to taste
Crouton Directions:
Preheat oven to 350 degrees
Place bread cubes on a parchment lined baking sheet.Drizzle lightly with a good quality fruity olive oil. Season with salt.Bake until lightly toasted,
about 15 minutes.Cool.
Need A Caterer For Your Event?
Rania's Catering Celebrates Over 35 Years In Pittsburgh
412-531-2222