Here's Why You Should Grill Your Salad, According To The 'WH' Test Kitchen
Yields: 1-4
Total Time: 20 mins
Ingredients
For Tonnato Dressing
1
4.9-oz can oil-packed tuna
1/3 c.
olive oil
2 tbsp.
mayonnaise
2 tsp.
lemon zest plus 1/4 cup lemon juice, plus lemon wedges for serving
1 tsp.
capers, drained
2
cloves garlic
2
anchovy fillets in olive oil
Pepper
For Salad
1
bunch asparagus, tough ends discarded
4 1/2 tsp.
olive oil, divided
Kosher salt
2
heads Little Gem lettuce (6 oz each), quartered with core intact
2
slices whole-grain bread
2
4.9-oz cans oil-packed tuna, drained and flaked into chunks
1/3 c.
flat-leaf parsley leaves, finely chopped
Directions
Make dressing: In blender on high, puree contents of tuna can (including its oil), olive oil, mayo, lemon zest and juice, capers, garlic, anchovies, and 1/4 tsp coarsely ground pepper, scraping sides as needed, until smooth, 1 min. If mixture is too thick, add water 1 Tbsp at a time to help blend; refrigerate.
Make salad: Heat grill or grill pan on high. Toss asparagus with 1 tsp oil and pinch of salt. Grill, turning occasionally, until nicely charred and tender, 5 to 6 min. Transfer to cutting board.
Brush cut sides of lettuce with 11/2 tsp oil and bread with remaining 2 tsp oil. Grill lettuce cut-side-down until slightly charred, 45 to 60 sec. per cut side. Grill bread until nicely charred, 1 to 2 min. per side. When cool enough to handle, tear bread into pieces and cut asparagus on diagonal into bite-size pieces. Transfer lettuce and asparagus to plates, drizzle each plate with 1/4 cup dressing, and top with tuna; scatter croutons and parsley on top. Serve with lemon wedges, if desired.
Per serving: About 425 cal, 39 g fat (4.5 g sat), 35 mg chol, 616 mg sodium, 18 g carb, 3 g fiber, 4 g sugar (1.5 g added sugar), 26 g pro
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