I used to think salad recipes were over-rated and didn't really
qualify for the actual title of 'recipe'.
Mostly, I thought you were just tossing in some of the veg
that you have around and squirting some dressing on it and voila.
How hard could it be?
Who needs directions for that?
Well,...at least that's what I thought until I started making salads daily
in order to use up all my green veg from the CSA.
Salads are deceptively difficult.
The prep work, the dressing, the combos that beg for a little restraint
so that you can truly savor the substance.
Sometimes my salads are disastrous.
Other times they're just plain boring.
This one was divine so I thought I'd share the picture and the 'recipe'.
Ingredients:
Oil for sauteing
1.5 lbs Yellowfin Tuna from Southport Seafood Company.
Zest from two lemons
Coarse Sea Salt
Black Pepper
3 big handfuls of your favorite salad green (I used arugula from Edible Earthscapes)
8 oz. canned chickpeas
Half of an English cucumber quartered and chopped
Prep:
Heat oil in a skillet on med-high to high heat
Mix the zest and salt and pepper.
Wash and pat dry the yellowfin
Press the zest mixture into both sides of the yellowfin.
Cook:
When the oil is nice and hot, pop the yellowfin into the pan.
You want to sear the fish, not cook it through.
After about 3 minutes, flip the fish over carefully.
Cook for 3 more minutes until just colored.
Remove from heat.
If you like your tuna rare on the inside, you may need to slice it up right away.
Otherwise, it will keep cooking while it cools.
Present:
Mix the rest of the ingredients.
Top with the Tuna.
Squirt some lemon or your favorite light vinaigrette over the top.
EAT!!!
Sigh.
