1 (15-ounce) can organic white beans, rinsed and drained
4 cups torn butter lettuce (about 1 head)
2 (5-ounce) cans solid white tuna packed in olive oil, drained and broken into chunks
How to Make It
Snap off tough ends of asparagus spears. Steam asparagus, covered, for 3 minutes. Drain and rinse with cold water; drain.
Combine capers and the next 7 ingredients (through pepper) in a small bowl, stirring well with a whisk.
Place 1/4 cup juice mixture, cherry tomatoes, and beans in a small bowl; toss gently to combine.
Place 1 cup lettuce on each of 4 plates, and top each serving with 5 asparagus spears. Spoon about 1/2 cup white bean mixture over each serving, and divide tuna evenly among servings. Drizzle each salad with about 1 tablespoon remaining juice mixture.
Sustainable Choice: Buy solid white (albacore) tuna. Look on the label for sustainable pole-caught fish.
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Overall, I really liked this recipe, although I agree with others that the dressing was fairly acidic, with capers, vinegar, AND lemon juice involved. Maybe the addition of a pinch or two of sugar would have helped. Otherwise, it was satisfying and refreshing.
I expected this to be pretty "ho-hum" but I was very pleasantly surprised to find that it was not. The main reason I clipped the recipe was because I try to prepare at least one dinner featuring beans per week and at least 1 dinner featuring fish, and this fit the bill on both counts. Plus, as an added bonus, the recipe uses pantry ingredients. The end result is very colorful and visually appealing, and the dressing has good flavor. I really liked the addition of the capers. I used "gourmet" cherry tomatoes that were available in the store; they are different shapes, sizes, and colors so that really upped the visual appeal. I'll be making this salad again.
This salad was easy to make and tasted all right, but it just didn't seem to have that something special that I expect from CL recipes. I followed the recipe exactly. Maybe next time I will try rosemary or basil instead of parsley to give it a little extra oomph.
I liked the combination of flavors in this salad and it was pretty easy to throw together for a weekday meal. I used fresh seared tuna, as I had some leftover from another meal. Also substituted sun-dried tomates as I didn't have any fresh. I did add a little extra olive oil to the dressing as it was too acidic for me. I liked the idea of the melted butter in the dressing. It acted as an emulsifier and added a little richness. A hearty salad - was quite full by the time I finished! Would make again.
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