Two bowls filled with a salad of greens, radishes, avocado, jarred tuna and a shallot vinaigrette.

Remember back in 2007 whenThe Times’ran Mark Bittman’sSummer Express: 101 Simple Meals Ready in 10 Minutes or Less?That was such a fun one. About this time of year every year, I think about that article, and though the truth is that I neverdon’twant to cook and neverdon’twant to turn on the oven, I do love a meal that comes together quickly.

我已经不用煮猪粮的这是一顿饭making often the past few weeks: CSA greens* + anything else from the farm share I can slice thinly and eat raw (radishes, turnips, scallions, herbs) + tuna (Toninno Tunais particularly good—pricey, but good) + shallot vinaigrette + avocado (super not local, but so good). This salad comes together in no time—as the shallots macerate in the vinegar for the dressing, you can prep everything else: slice the radishes, turnips, scallions, etc. With a hunk ofbreadon the side, the meal is complete.

I hope you all are enjoying a nice weekend. It’s been a strange few months here in upstate New York — as though we skipped spring and plunged right into summer — but I couldn’t be happier the sun has finally arrived.

*It’s not too late to get a share or half share fromRoxbury Farm, which delivers to many locations including New York City. Details here:Roxbury Farm CSA Shares.

PS:10 Especially Helpful CSA Recipes.

PPS:ALL the CSA recipes.

A large bowl filled with a salad of greens, radishes, avocado, jarred tuna and a shallot vinaigrette.
A large bowl filled with a salad of greens, radishes, avocado, jarred tuna and a shallot vinaigrette all tossed together.
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A bowl filled with a dinner salad: greens, tuna, radishes, avocado, shallot vinaigrette.

10-Minute Summer Dinner Salad with Tuna & Shallot Vinaigrette

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Description

Use this recipe as a guide. I find the shallot vinaigrette to be the dressing I turn to over and over again, but use any dressing you like. My CSA has been abounding with greens, scallions, radishes, turnips, and herbs, and I’ve been chopping them all up and throwing them in a bowl with an avocado, the shallot vinaigrette, and a jar of tuna. As I noted above, I really like theToninno tuna, which is pricey, but very tasty.

Ingredients

For the dressing:

  • 1/4 cupfinely minced shallots
  • 1/4 cupwhite balsamic vinegar, I likeColavita brand
  • 2pinches salt
  • 1/8 teaspoonsugar, optional
  • 1/3 cupextra virgin olive oil, plus more to taste

For the salad:

  • greens
  • radishes, thinly sliced
  • turnips, thinly sliced
  • snow peas, snap peas, or celery, membrane removed (see video), thinly sliced
  • scallions, thinly sliced
  • 1jar of tuna (6.7 oz), see notes above, drained
  • shallot vinaigrette
  • fresh cracked pepper

Instructions

  1. Make the dressing:In a small bowl, combine the shallots, vinegar, salt, and sugar. Let stand for 10 to 15 minutes. Whisk in olive oil. Taste. Adjust seasoning with more salt if necessary or more oil for a little less bite. Store in a glass jar. Shake well before using.
  2. Make the salad:Place the greens, radishes, turnips, snow peas, scallions, and tuna in a large bowl. Pour over vinaigrette to taste. Crack pepper to taste over top. Toss gently and serve.
  • Prep Time:10 minutes
  • Category:Salad
  • Method:Toss
  • Cuisine:American, French

Keywords:salad, tuna, shallot, vinaigrette, avocado, radish, turnip