July 06, 2010

Summer Vegetable Green Salad with a Dill Vinagrette, Feta and Grilled Tuna


Ingredients:

for the vinaigrette:
1/4 cup minced dill
3 oz white wine vinegar
2 1/2 oz olive oil
1 teaspoon pepper sherry
1 teaspoon Dijon mustard
salt
pepper

for the fish:
2 tuna steaks
zest of one lemon
2 tablespoons minced oregano
2 tablespoons fresh or freeze dried chives
salt
pepper
olive oil

for the corn:
1 or 2 ears of corn
olive oil
salt
pepper
celery seed

for the salad:
1 head romaine lettuce, chopped
4 radishes, sliced
4 button or crimini mushrooms, sliced
2 hard boiled eggs, sliced
2 tomatoes, cut into wedges
1/2 English cucumber, sliced
3 oz crumbled feta
1/2 red onion, sliced very thin

Directions:
Place the vinaigrette ingredients in a jar or salad dressing shaker. Shake until emulsified. Set aside.

Prep the grill according to manufactures' instructions. Prep the cedar plank according the package instructions. Meanwhile, rub the tuna with oil then pat on the zest and spices onto both sides. Place the tuna on the grill. Follow the instructions for grilling corn. Grill until the tuna is medium rare and the corn is done, covering briefly if needed, about 10 minutes. Strip the corn from the cob.


Meanwhile, toss the salad ingredients in a large bowl. Divide among two dishes. Top with tuna and the corn. Drizzle with dressing.



My thoughts:
I know this salad looks complicated with the long list of ingredients but it really isn't, I promise! The salad dressing is super easy, there is nothing fancy about the salad itself and the tuna and corn require pretty much the same prep and cooking time. I have been eating a tons of salads lately because of my feta challenge and I have found that my favorite salads with feta are the ones that have a lot of different ingredients and flavors. Feta is so robust tasting it can stand up to pretty much anything, even very herbal dressings and heartier ingredients like fish or meat so I've been experimenting. I wanted to make this salad my complete meal so I added tuna and a hard boiled egg to make it more substantial without feeling heavy.

I had room on the grill (even though I was making extra tuna for another recipe) so I tossed some corn on. It added a smoky-sweet flavor that was a wonderful contrast with the feta and all of the crisp vegetables I used. All in all, a very tasty, vegetable packed salad. Perfect for a hot July day!

1 comment:

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