Tuna, White Bean, and Bitter Greens Salad

Name: Tuna, White Bean, and Bitter Greens Salad
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 tablespoon capers (drained and chopped 1); 2 tablespoons fresh lemon juice from 2 large lemons; 1 teaspoon Dijon mustard; 1/4 cup extra-virgin olive oil; 3/4 teaspoon kosher salt (divided); 1 15-ounce can cannellini beans, drained and rinsed; 1 6.35 ounce jar tuna packed in olive oil, drained; 2 Belgian endives (cut into 2-inch pieces); 1 small head radicchio (cut into 2-inch pieces); 1 small fennel bulb (shaved on a mandoline or thinly sliced with a knife); 1/2 cup Italian parsley leaves (lightly packed)

You can literally toss this sophisticated salad together in about 10 minutes; leftovers are perfect to pack along for lunch.

Servings

Prep Time

10 minutes

Image of Tuna, White Bean, and Bitter Greens Salad

Ingredients

1 tablespoon capers (drained and chopped 1)
2 tablespoons fresh lemon juice from 2 large lemons
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil

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3/4 teaspoon kosher salt (divided)
1 15-ounce can cannellini beans, drained and rinsed
1 6.35 ounce jar tuna packed in olive oil, drained
2 Belgian endives (cut into 2-inch pieces)
1 small head radicchio (cut into 2-inch pieces)
1 small fennel bulb (shaved on a mandoline or thinly sliced with a knife)
1/2 cup Italian parsley leaves (lightly packed)

Instructions

In a large bowl, combine the capers, lemon juice, and Dijon mustard and whisk together. Continue whisking and drizzle in the olive oil in a steady stream until emulsified. Whisk in 1/4 teaspoon of the salt.
Add the beans and tuna to the dressing, flaking the tuna into bite-size pieces with a fork as you add it to the bowl. Toss lightly to coat. Add the endive, radicchio, shaved fennel, parsley leaves, and the remaining 1/2 teaspoon salt to the tuna mixture. Using your hands, toss the salad together, bringing the dressing up from the bottom of the bowl until everything is coated evenly.