2bagsTrader Joe's arugula or mixed field greensor 14 oz
1pintcherry or grape tomatoesany color, left whole or halved
Optional Salad Additions
radishes, capers or caperberries, pickled onions, asparagus, broccolini, marinated artichokes, etc.
Vinaigrette
1/4cupchampagne vinegarsubstitute with white wine vinegar if you don’t have Champagne Vinegar in your pantry.
1/2cupolive oil
1teaspoonDijon mustard
1teaspoonkosher salt
1/2teaspoonfreshly ground black pepper
Instructions
Vinaigrette
Combine ingredients in a bowl with a whisk or use a jar with a lid and vigorously shake until emulsified. Set dressing aside until ready to use. Whisk or shake again before serving.
Jammy Eggs
Bring a large pot of water to a full, rolling boil. Once boiling, gently lower eggs into the water using a large spoon. Keep the water at a full boil the whole time. After 7 minutes and 30 seconds (set timer!) transfer the eggs to an ice bath for 3 minutes to stop them from cooking. The ice water bath also will make the eggs easier to peel. Peel the eggs. Store peeled eggs in the refrigerator. When ready to serve, cut the eggs in half vertically. It’s best not to cut them until ready to serve the salad. Eggs can be cooked up to 2 days in advance.
Haricots Verts (Skinny String Beans)
Heat olive oil in a large pan over high heat until oil is almost smoking. Once oil is heated, add the beans in a single layer and lower heat to medium-high. You may need to cook the beans in two batches. Leave beans undisturbed until browned and blistered on one side, approx 3 minutes. Then toss with tongs and continue cooking for another 1-2 minutes until beans are browned and blistered all over. Season with salt, pepper and garlic powder. Set aside. Beans can be cooked one day in advance, if desired.
Yukon Gold Potatoes
Place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer potatoes for 10 to 15 minutes, until the potatoes are tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes back over the empty pot off the heat and cover with a clean, dry kitchen towel to allow the potatoes to steam for 15 to 20 minutes. Remove the towel and let rest for at least 10 minutes to cool. Potatoes can be cooked one day in advance and stored whole in the refrigerator. Slice potatoes in half when ready to serve the salad.
Sushi-Grade Tuna (See NOTES section for alternatives)
Season tuna with salt and pepper on both sides, Place oil in a large non stick pan and heat on medium high. Carefully place tuna in the hot oil and sear for approx. two minutes on the first side until a slight crust is formed, and then flip steaks and cook for an additional 1-2 minutes. Cooking time is 3-4 minutes total. Actual cooking time depends on the thickness of the steaks and what temperature you prefer your tuna. These cooking times are for Seared Tuna, cooked on the outside and raw on the inside. If you want fully cooked tuna the steaks will need to be cooked longer. Tuna can be cooked one day in advance. Let cool slightly, then wrap in plastic, refrigerate, and slice against the grain when ready to assemble salad. You can also sear the steaks in the same pan you cooked the beans in to save on cleaning tasks!
Assembly
When ready to serve, place the arugula on a very large platter. Then arrange the tuna, potatoes, jammy eggs, haricot verts, olives, capers, anchovies and any other ingredients you may want to use on top of the arugula in any order you choose. You can't go wrong here! Place the vinaigrette in a small bowl and fit it on the platter. You can also dress the salad, if that's your preference.
Notes
This salad easily feeds 8 or more if you are serving additional food. If this is a stand alone dish, you may want to add one more pound of tuna.When working with raw fish, it’s important to keep it very cold right up until the time you are going to cook it.Be sure to get the freshest and best quality tuna when making this recipe since only the outside of the fish gets cooked. You don’t want to mess around with lesser quality fish.This recipe can also be made with fresh salmon or canned salmon/tuna (preferably canned in oil) if you want to simplify. If using canned fish, keep the pieces on the large, chunky side.If you prefer hard-boiled eggs to jammy eggs, visit gfchow.com for a hard-boiled egg recipe.