Green Bean and Vegetable Salad with Tuna and Dijon Vinaigrette
Green Bean Salad with Vegetables, Tuna, and Dijon Vinaigrette
Green Beans:
½ pound green beans, stem ends removed
Bowl of ice water
Balsamic Mustard Dressing:
1 medium shallot, peeled and finely diced (2 tablespoons)
1 medium clove garlic, finely minced
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
Juice of 1/2 fresh lemon, 1 1/2 tablespoons
1 teaspoon whole-grain Dijon mustard
¼ cup extra-virgin olive oil
Kosher salt, as needed
Freshly ground black pepper, as needed
Salad:
1 pint cherry tomatoes, halved
2 heads romaine lettuce, chopped
1 can garbanzo beans, rinsed and drained
1 tablespoon capers, rinsed and drained
1 (5-ounce) can of premium yellowfin tuna in extra-virgin olive oil, undrained
¼ cup picked flat-leaf Italian parsley leaves
Kosher salt, as needed
Freshly ground black pepper, as needed
Parmigiano-Reggiano cheese, not grated, for serving
Extra-virgin olive oil, as needed
In a small pot of boiling water add 2 tablespoons salt. Add the green beans and cook just a few minutes, until still firm to the bite (or al dente – approximately 5 minutes). Remove beans from boiling water and drain in a colander. Immediately transfer the beans to the bowl of ice water. Once thoroughly cooled, drain them well.
To make the dressing, combine the shallot, garlic, vinegars, lemon juice, and mustard in a small mixing bowl. Whisk in the olive oil in a slow, steady stream until emulsified. Season with salt and pepper.
Add the romaine lettuce, tomatoes, garbanzo beans, capers, parsley leaves and tuna to the bowl as well. Gently toss to combine with just enough dressing to coat, and season with salt and pepper to taste. Serve family-style on a large platter with the freshly shaved Parmigiano, or divide equally onto 4 individual salad plates. Enjoy.
About Joe Lamp'l
Joe Lamp'l is the Host and Executive Producer of the award winning PBS television series Growing A Greener World. Off camera, Joe dedicates his time to promoting sustainability through his popular books, blog, podcast series, and nationally syndicated newspaper columns. Follow Joe on Twitter
Susan, Here is Nathan’s contact information if you would like to thank him directly. So glad you enjoy watching him on Growing a Greener World. http://www.chefnathanlyon.com/
I have loved Nathan like a son that I never had since I first saw him and his cooking is superb. Thank you Nathan for being so much fun and so good with food and for sharing. Bless your heart.
Phyllis from NC
This has become our “go to” salad on Saturday nights. After a busy day we look forward to something delicious and easy and this is it. Thank you for your great ideas.
I’ve made this salad a couple of times now, and it is absolutely delicious! Thank you for the great recipe!
Thank you for the information on this salad.
I have tried many of Chef Nathan’s recipes, and they are definitely taste sensations!
Anne this is for you. You can copy and paste this and then send it to youself, then print. This way you only get what you need. Get show, good recipes and easy to find. Thank You ….
Indicate the number of the program on your TV show. Reading through the numerous recipes to get the one I want is crazy.
Ed, you can find recipes with the search feature on the recipe page. I had trouble locating it too, since it is small, but it’s there. I just searched “vinaigrette” for this recipe, and it popped right up. 🙂
You can print recipe from Print View – where you select the pages you want to print (pgs 2-4).
You can go to “Print View” and from here just print the pages with the receipt (pgs. 2-4).
I copied the recipe into a Word document and there were huge spaces between words. I figured out why and I think Nathan can fix this by selecting his entire recipe and under Font, change to left blocked instead of justified.
Nathan, I watched you make the Green Bean & Vegetable Salad on your show, so googled it and printed it off. Just so you know, when I hit “Click to print this page”, it printed off 9 pages, most of which used up a huge amount of coloured ink!!! Only one of the pages had your recipe on it. Please try to have this fixed, and make it so that people can just print off the recipe, or I’m not going to print any more of your recipes, and I’ll warn others not to. Thank you!