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Tuna, White Bean, and Bitter Greens Salad

You can literally toss this sophisticated salad together in about 10 minutes; leftovers are perfect to pack along for lunch.
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Tuna, White Bean, and Bitter Greens Salad

Servings

4

Prep Time

10 minutes

Calories

0

Author:

Giada De Laurentiis

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
  • 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

  1. 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.
  2. 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.
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