Modern American cuisine smacks into traditional Mediterranean. This salad was inspired by a Salade Niçoise, but is much, much simpler. You want to use good quality tuna for this-at least use albacore if you can’t find any European tuna packed in olive oil. Also, If you have beans you have cooked yourself the dish will be better for them, but the recipe simply calls for pantry staple canned white beans. Rinse them really well.
INGREDIENTS:
1 bunch Scotch or lacinato kale, stripped from the stem and torn into bite-sized pieces
1 12-ounce (or 2 5 or 6-ounce cans) of albacore packed in olive oil*, drained
1 cup drained red onion quickles (See recipe for Purplette Onion Quickles for a guide)
1 cup oil cured or Niçoise style onions
1 cucumber, peeled, seeded, and cut into ½-inch dice
1 or 2 red bell peppers, cut into thin rings or into ½-inch squares
1 15-ounce can low sodium white beans, thoroughly rinsed and drained, or 2 cups home cooked beans, rinsed and drained
1½-cups seeded tomatoes cut into ½-inch dice
Salt and pepper to taste
10 basil leaves or ½ tablespoon fresh oregano, finely sliced
1 cup, or as needed, Simple Red Wine Vinaigrette, Slack version
METHOD:
Put the kale into a large non-reactive bowl and massage it well, crumpling the leaves in your fist. This tenderizes the leaves, and makes them sweeter. (Why? I am not sure, I just find it to be so, and know I am not the only chef who does.) Dress lightly with the vinaigrette and toss to coat. Place on a platter or divide between 4 chilled plates.
Put the beans in the bowl, dress and plate.
Repeat with the cucumber, peppers, and tomatoes.
Break the tuna into 4 chunks and put it carefully into the bowl. Dress it, and then place on the platter or plates.
Scatter the olives over the salad, then scatter the quickled onions over. Season with salt and pepper, then scatter the herbs over and serve.
If you wish to keep things really simple, here is an alternate METHOD for this salad:
Put the kale into a serving bowl and massage it as mentioned above. Dress the kale and toss. Add the tuna and toss, adding dressing if the tuna feels dry.
Add the beans, cucumber, peppers, and herbs, season with salt and pepper, and use your fingers to gently but thoroughly combine the ingredients. Add in the olives and onions, gently mix, taste to see if you need more dressing, add it if you do, and serve. You could also scatter the olives and onions on the top of the salad for visuals, plus that way the olives don’t fall to the bottom of the bowl and get left behind.
Chef’s Notes: If all you can find is tuna in soy bean oil, use albacore packed in water instead. I find some of the non-olive oil tunas pick up an off flavor from the less than superior oils used. If you can find tuna from Spain, France, or Italy packed in olive oil, give it a try. You can use some of the oil from the tuna in the dressing or save it for something else, such as pasta or pizza where anchovies will make an appearance
Serves: 4
Source: Chef Andrew E Cohen
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