Anytime Salad with White Beans,Tuna and Parsley Vinaigrette

Is it annoying to post salad recipes back to back? I’m sorry, but I’m doing it anyway. You can stop reading right now if you don’t want any more salad. I totally get it. It’s the middle of winter. You want hearty fare that requires turning on your oven…and maybe even using a meat thermometer.

Color Bomb

The thing is, my salad blitz is kind of a farce. Yes, I’ve been eating salads, but they’ve been relegated to understudy status. Lots of unhealthy comestibles have been my featured stars as of late, mainly cheese, french fries, and peanut M&Ms. I’m telling myself it’s just that time of year. But, you know what? I’m over it! I’m over putting so many happenings-of-late into the it’s just that time of year bucket.

I’m kicking that bucket to the curb. See ya, it’s just that time of year bucket! Wouldn’t want to be ya.

Watermelon Radish

This salad is crisp and colorful and has a zingy tart from the parsley and preserved lemon. The watermelon radish is a marvel. Every time I slice into one, I experience sheer disbelief. Come on! This is nature?! It grows in dirt?! Watermelon radish, you are a tiny miracle. That’s what I think. Every time.

The white beans add creaminess, the celery adds crunch and the tuna gives it a protein punch. You’ll like it. And it goes well with heartier things like soup. You can (and should) have both…anytime of year.

Le Salad

White Bean Salad with Tuna, Preserved Lemon and Parsley Vinaigrette

Serves 4 as a side

For the salad:

2-3 stalks of celery, thinly sliced

½ cup castelvetrano olives, pitted and halved (kalamata olives work too)

1 watermelon radish, cut into matchsticks

1 cup Tuscan kale, chopped into bite-sized pieces

1 heart of romaine, chopped into bite-sized pieces

1 can (15 ounces) cannellini beans, drained

1 can good quality tuna, flaked into medium chunks

1 preserved lemon, pith removed and roughly chopped

Sea salt and freshly ground black pepper, to taste

  • Toss the celery, olives, radish, kale, and romaine together in a large salad bowl. Add the beans, tuna, preserved lemon, and gently toss again with your hands until well mixed. Season with salt and pepper and toss with the parsley vinaigrette.

For the parsley vinaigrette:

2 cups (packed) parsley (leaves and stems)

1/3 cup olive oil

3 tablespoons fresh lemon juice

1 tablespoon Champagne vinegar

1 garlic clove, crushed

Sea salt and freshly ground black pepper, to taste

  • Pulse parsley, olive oil, lemon juice, vinegar, and garlic in a food processor until well blended. Season with salt and pepper.

You can eat this salad right away, but it’s even better if you let it hang out in the fridge for an hour or so to allow the flavors to meld in magical ways.

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3 thoughts on “Anytime Salad with White Beans,Tuna and Parsley Vinaigrette

  1. This salad is delicious! Dinner for two. We added a splash of the preserved lemon liquid for a little zing. Substituted arugula and some mixed lettuces for the kale. Blue Dress goes Saucy. XOXOX

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