A fresh head of lettuce is a thing of beauty. The iceberg is what my local grocer usually stocks—and this usually suits me just fine for all my salad and sandwich needs—but I was lucky to find some green leaf lettuce, red leaf, and romaine earlier this week. Also, snow peas! SNOW PEAS. Yes. I haven’t decided what I’m making with them yet, but if you have any ideas, send them my way!
I’d made a salad with lettuce, green tomatoes and corn a few weeks ago when we had family over for lunch, and also a couple of nights ago when we had friends over. I wanted to post the recipe on here then, but didn’t have time to take pictures of it beforehand (the story of my life these days).
The tuna chunks and corn give the salad some heft, and this works out great especially if you’re looking to make it a meal by itself. I sometimes add grilled chicken instead of tuna for the same reason. I’ve kept the salad itself pretty simple as you can see, and it’s a blank slate, really. Throw in a cucumber or coloured peppers for variety, substitute cherry and green tomatoes for heirloom ones..follow your own adventure.
Pre-packaged corn kernels are available in stores these days and albeit an easy option, I’ve found that they are always of questionable quality. Shucking, boiling and removing kernels from the cob might seem a little labour intensive, but it really makes a difference with regards to flavour and texture (not to mention nutritional value). I’m always one for shortcuts, so I wouldn’t do it unless it was absolutely worth it and the effort not too cumbersome.
The Dijon dressing is simple enough too, but I always make more than I would immediately need and store in the fridge. It’s a great way to zhoosh up some sprouts or beans for an evening snack. Adding a few more credentials to my laziness quotient right here. Completely aware of that.
- 200 grams tuna chunks (packed either in brine or oil)
- 1 large ear of corn, shucked
- 1 small head of green leaf lettuce
- 1 small head of red leaf lettuce
- 1 green tomato
- 10-12 cherry tomatoes
- 1 tsp dijon mustard
- 1 clove of garlic, minced
- 2 tsp lemon juice
- 2 tsp extra virgin olive oil
- Salt, to taste
For the dressing:
- Make the dressing: add all the ingredients to a small jar and shake well. Adjust seasoning. Refrigerate until ready to use.
- Add the tuna chunks to a colander and drain off the excess brine/oil.
- Halve the corn and add to a pot of salted boiling water and cook for 7-10 minutes. Drain and set aside. Once cool enough to handle, hold it up vertically on a chopping board and cut the kernels off the cob, cutting as close to the cob as possible. Add to a large bowl.
- Halve the cherry tomatoes. Chop the green tomato into bite-sized pieces. Roughly tear the lettuce with your hands. Toss everything together with the corn and tuna chunks.
- Just before serving, add the dressing and serve cold or at room temperature.
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