This lively combination of flavors and textures works extremely well together, for a salad that’s a little out of the ordinary. Use colorful heirloom radishes for visual appeal. The pistachio vinaigrette sports a brilliant green color that works on just about any salad. Fresh sweet peas are the best in this surprising salad, but thawed frozen peas work as well.
1 tablespoon minced shallot, chopped
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1/4 cup shelled pistachios
1/2 cup olive oil or pistachio oil
2 4.5 cans solid white tuna, or 2 jars tuna fillets
2 small heads frisee lettuce, torn into small pieces
1 cup raw peas or thawed frozen peas
1 small bunch red radishes; trimmed and thinly sliced
1/2 cup ricotta salata, feta or other hard, crumbly white cheese
1/2 cup pistachios for garnish
- In a high-powered blender, food processor or Vita-Mix, combine shallot, vinegar, mustard, pistachios and oil. Puree until smooth. Season to taste with salt and pepper, and set aside.
- In a large bowl, combine frisee, peas, radishes and cheese. Drizzle with enough vinaigrette to lightly coat leaves and toss to mix. Drain tuna well and add to salad; toss gently.
- Divide between four individual plates and sprinkle with pistachios. Serve immediately.