Prep Time
15 min
Yields
4 servings
This fresh Italian salad is loaded with cannellini beans, arugula, tuna, capers, fennel and parsley.
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ingredients
2
Tbsp lemon juice, from 1 large lemon
1
Tbsp capers, drained and chopped
1
tsp Dijon mustard
¼
cup extra-virgin olive oil
Kosher salt
1
(15-oz) can cannellini beans, drained and rinsed
1
(6.35-oz) jar olive oil-packed tuna, drained
2
cups baby arugula
2
treviso, cut into 2-inch pieces
1
Belgian endive, cut into 2-inch pieces
1
small bulb fennel, shaved on a mandoline or sliced thinly with a knife
½
cup fresh Italian parsley leaves
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directions
Step 1
Whisk together the lemon juice, capers and Dijon mustard in a large bowl. While continuing to whisk, drizzle in the olive oil in a steady stream. Whisk in 1/4 teaspoon salt. Add the beans to the dressing and mash gently with a spoon. Add the tuna, flaking it with a fork into bite-size pieces. Toss lightly to coat. Top the tuna mixture with the arugula, treviso, endive, shaved fennel, parsley leaves and 1/2 teaspoon salt. Using your hands, toss the salad together, bringing the dressing up from the bottom of the bowl until everything is coated evenly.