12044 Tuna, Olive, Avocado, and Green Bean Salad 5 mins 5 mins 6 to 8 servings Wed Jun 04 12:01:00 -0700 2008 Mon Aug 17 13:34:51 -0700 2009 Easy Cal-Med CHOW http://www.chow.com/recipes/12044 Mon, 17 Aug 2009 20:34:51 GMT Like salade niçoise with a California twist A mixed green salad that's full of flavor and filling enough to be a meal. Like salade niçoise with a California twist, this mixed green salad is full of flavor and filling enough to be a meal.

What to buy: This salad warrants a trip to the farmers’ market so you can use the best ingredients at their prime; trust us, it makes all the difference.

Since the tuna is highlighted in this dish, splurge for the thick fillets packed in oil like these from Ortiz.

Haricot verts are slender green beans that are popular in France because they have a more delicate flavor than other green beans. If you can’t find them, substitute parcooked green beans or asparagus.

Oil-cured olives, with their intensely fragrant and briney flavor, are what make this salad. They can be found in gourmet groceries, but you can substitute good-quality brined olives if you can’t find oil-cured ones.

Game plan: It may take some time to chop up all the ingredients; try doing it in stages, preparing the haricot verts, radishes, hearts of palm, and olives in advance.

This recipe was featured as part of our Play It Cool story.

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  • Combine all ingredients except vinegar in a large, nonreactive serving bowl, sprinkle vinegar over salad, and toss to combine. Taste and adjust seasoning as desired.

    • Beverage pairing: Geyser Peak Sauvignon Blanc, California. Geyser Peak’s Sauvignon Blanc has quickly become a California classic. Bright, clean, and high-toned with citrus and herbal notes, it’s a zippy wine with a light touch. All this makes it the perfect accompaniment for a salad that mixes sharp flavors, earthy notes, and some rich protein.

    ]]>     http://www.chow.com/assets/2008/07/tuna_salad290.jpg Aida Mollenkamp 49 Soup/Salad/Sandwich 12 ounces mixed greens, washed and dried

    ]]>     8 ounces oil-packed tuna, drained and flaked into large pieces

    ]]>     4 ounces haricot verts, trimmed and cut into 1-inch lengths (about 1 cup)

    ]]>     80 6 medium radishes, trimmed, halved lengthwise, and thinly sliced

    ]]>     96 1 1/2 medium avocados, pitted and cut into medium dice

    ]]>     1/2 (14.5-ounce) can hearts of palm, drained, halved lengthwise, and thinly sliced crosswise

    ]]>     1/2 cup oil-cured olives, pitted and finely chopped

    ]]>     160 1/4 cup finely chopped fresh chives

    ]]>     203 2 tablespoons coarsely chopped fresh Italian parsley

    ]]>     301 1 1/2 teaspoons kosher salt

    ]]>     305 1 teaspoon freshly ground black pepper

    ]]>     3 tablespoons sherry vinegar

    ]]>     2395 aida mollenkamp 1 chow 281 no cook 8548 no fuss 1619 omnivore 746 outdoor 244 parsley 273 party 6254 pescatarian 388 healthy 384 easy 661 celebrate 751 elegant 1026 hot weather 644 summer 2900 sustainable 1445 cooling off 663 one dish