The beautiful bag of green beans, a change from last week’s purple beans, inspires me to make a composed salad and I share this Green Bean and Tuna Salad recipe from Epicurious.
Ingredients:
1 shallot, coarsely chopped 3 tablespoon sherry vinegar or red wine vinegar 1 teaspoon kosher salt, plus more 1 lb. green beans, trimmed 1 1/2 cups basil leaves 6 tablespoon extra-virgin olive oil 2 tablespoon fresh lemon juice 1 teaspoon freshly ground black pepper 1 large or 2 small heads of Little Gem lettuce or romaine hearts, leaves separated 1 (14.5-oz.) can white beans, drained, rinsed 1 cup parsley leaves with tender stems 1/4 cup capers, drained 1 (6-oz.) jar oil-packed tuna, drained, flaked into pieces
Preparation:
Combine shallot, vinegar, and 1 teaspoon salt in a blender jar. Let sit 5–10 minutes to lightly pickle.
Meanwhile, cook green beans in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain, then run under very cold water until cool to the touch.
Add basil, oil, lemon juice, and pepper to shallot mixture and blend until mostly smooth. Pour dressing into a large bowl. Add green beans, lettuce, white beans, parsley, and capers and toss with your hands to coat. Add tuna and gently toss to combine. Transfer salad to a platter.