Baycrest

BrainMatters • Spring/Summer 2023 • 21 INGREDIENTS SALAD • 2 (8-ounce) grilled tuna steaks or 2 (5-ounce) cans tuna, drained • 6 hard-boiled eggs, peeled and quartered • 1 1/4 pounds small red or baby potatoes • Salt and freshly ground black pepper • 2 medium heads Romaine, Boston or butter lettuce, torn into bite-sized pieces • 3 small tomatoes, cored and cut into wedges • 1 small red onion, thinly sliced • 8 ounces green beans, cut into 2-inch pieces • 1/4 cup Niçoise olives • 2 tablespoons capers, rinsed VINAIGRETTE • 1/3 cup fresh lemon juice • 3/4 cup extra virgin olive oil • 2 tablespoons finely chopped fresh basil • 1 tablespoon finely chopped fresh thyme • 2 teaspoons finely chopped fresh oregano • 1 teaspoon Dijon mustard • Salt and freshly ground black pepper DIRECTIONS Assemble the entire salad just before serving. Bring ingredients to room temperature first. Whisk oil, lemon juice, mustard, spices, salt, and pepper in a medium bowl; set dressing aside. Hard boil the eggs; chill until cold, about 5 minutes. Peel; set aside. Add green beans and potatoes to the same pot of boiling water and cook until tender, 2–4 minutes for green beans, and 10–15 minutes for potatoes. Using a slotted spoon, transfer to a bowl of ice water; let sit until cold, about 3 minutes. Transfer to paper towels; pat dry. When cool enough to handle, slice potatoes in half or quarters. Tear the lettuce and core and cut the tomatoes. Assemble the salad with cooked and raw vegetables and tuna. Slice eggs in half and arrange them on the salad. Drizzle some dressing over ingredients. Serve with remaining dressing alongside. Prepare ahead of time: Dressing, eggs, and vegetables 2 days in advance; cover and chill separately.

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