Stovetop Tuna and Arugula Salad with Mustard Vinaigrette

Ingredients

For the Salad:
- 1 pound green beans, trimmed
- 2 medium potatoes, diced
- 2 cups arugula
- 1 cup baby spinach
- 1 cup baby kale
- 1/2 cup olives, pitted and halved
- 4 ounces poached salmon, flaked
- 4 ounces canned tuna, drained
- 2 hard-boiled eggs, quartered
- 1/2 cup crispy fried shallots
- 1/2 cup crumbled feta cheese
- 1/4 cup shredded Parmesan cheese
- 1/2 cup goat cheese, crumbled
- 4 ounces cooked bacon, crumbled

For the Mustard Vinaigrette:
- 2 tablespoons Dijon mustard
- 2 tablespoons red-wine vinegar
- 1 tablespoon white wine vinegar
- 1 tablespoon champagne vinegar
- 1/2 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper

Instructions

1. Prepare the Ingredients:
- Bring a large pot of salted water to a boil over medium-high heat. Add the diced potatoes and cook for about 10 minutes until they are tender. Remove the potatoes with a slotted spoon and set aside.
- In the same pot, blanch the green beans for about 2-3 minutes until just tender but still crisp. Drain and rinse under cold water to stop the cooking process.

2. Make the Vinaigrette:
- In a small bowl, whisk together the Dijon mustard, red-wine vinegar, white wine vinegar, and champagne vinegar.
- Gradually add olive oil in a thin stream, whisking constantly until the dressing emulsifies.
- Season the vinaigrette with salt and pepper to taste.

3. Assemble the Salad:
- In a large serving bowl, combine the arugula, baby spinach, and baby kale.
- Add the cooked potatoes, blanched green beans, olives, poached salmon, tuna, and hard-boiled eggs.
- Sprinkle crispy fried shallots, crumbled feta cheese, shredded Parmesan cheese, crumbled goat cheese, and crumbled bacon over the top.

4. Dress and Serve:
- Drizzle the mustard vinaigrette over the salad and gently toss to coat all ingredients evenly.
- Serve immediately, ensuring each serving contains a mix of all the salad components.

Total Time

PT40M
40 minutes

Type of Dish

Lunch

Keywords

Tuna salad, Arugula salad, Mustard vinaigrette, Stovetop salad, Poached salmon, Healthy lunch, Quick salad, Summer salad, Gourmet recipe, Fresh greens

Recipe Yield

Feeds 4 adults

Calories

1680 calories for the entire dish

#TunaSalad #HealthyEating #GourmetSalad #LunchRecipes #FreshIngredients