There is nothing better in this world than good friends and good food. The combination of the two is what I consider my “happy place”. So, naturally, I had to write a post that brings the two together. I love a big salad that has a little bit of everything. The way I prepare a salad is by looking at the fridge, taking whatever looks good to me at the moment, toss in a bowl and hope that it will taste good in the end.
I told Kate (my partner in crime) that I have the perfect salad for a fun morning. While my kitchen is undergoing some cosmetic changes, I showed up at her doorstep with a basket full of goodies.
We had a lovely time, and for the first time since forever, it was warm outside enough for me to wear shorts!Kale, Beets, Green Beans and Tuna Salad (for two): 2 Small heads of lettuce, chopped (I like to use one red and one green, doesn’t matter what kind) 5 Kale leafs, chopped 1 Can of Tuna in olive oil 1 medium size Beet, peeled and 1/2-inch diced 4 “Almost” hard boiled eggs, halved lengthwise A nice size bunch of Green Beans Olive oil, aged balsamic vinegar, Kosher salt and freshly ground pepper
Preheat the oven to 400F. Wrap the beet in tin foil without peeling and place in a baking pan, bake for about an hour until tender. Allow to cool and peel.
Boil eggs for 5-6 minutes. Place green beans in rapid boiling water with a pinch of salt for 3 minutes. Rinse with cold water to stop the cooking process.
Place the lettuce and kale in a large salad bowl and add the beets, green beans and tuna. Drizzle olive oil, balsamic vinegar and toss well. Arrange the eggs gently on top and sprinkle with salt and pepper and serve immediately.
Photos by Kate Bolt