When I lived in Italy, every few weeks, I would buy myself a ready-to-eat salad that contained frisée lettuce, corn, and borlotti beans. It was topped with a small mound of julienned carrots, basic balsamic vinegar, and extra virgin olive oil. Taste and texture-wise, that salad had everything going for it: creamy beans, sweet corn and carrots, bitter, crunchy lettuce, and tangy-sweet vinegar.
This salad takes its inspiration from the original. I use pinto beans, mixed greens, and chopped carrots instead. I also add raw onions. Rather than just splashing vinegar and oil on top, I make balsamic vinaigrette.
This salad can stand on its own but with the addition of tuna steaks for meat-eaters or sautéed tofu for vegetarians, it becomes a hearty yet refreshing main dish. Each version serves four.
Make the salad:
¼ cup balsamic vinegar
1 tsp honey
2 tsp Dijon mustard
2 teaspoons fresh basil, chopped or torn (about 5 large basil leaves)
¼ cup extra virgin olive oil
Salt & pepper to taste
½ small onion, peeled and thinly sliced
1 cup canned pinto beans, rinsed and drained
4 cups mixed greens
½ cup frozen corn kernels, defrosted and drained
1 small carrot, peeled and chopped roughly the same size as the corn and beans or 1 cup matchstick carrots
In a large mixing bowl, add the balsamic vinegar, honey, Dijon mustard, chopped basil, and a pinch of salt and pepper. Whisk together. Slowly drizzle in the olive oil and continue whisking until the vinaigrette is well-blended.
Set aside half of the vinaigrette.
Add the sliced onions and pinto beans to the vinaigrette in the bowl and stir to coat them. Top the vinaigrette with the mixed greens, corn, and carrots, and refrigerate until ready to use.
Prepare the protein (Veggie Version)
14 oz package of extra-firm tofu packed in water
Salt, pepper, and garlic powder to taste
2 – 3 TBS olive oil
Drain the liquid from the tofu and rinse. Pat the tofu with a paper towel to remove excess moisture. Cut the tofu into 8 equal slices (about ½ - ¾ inch thick). Place a few sheets of paper towel onto a cutting board. Place the tofu slices in one layer on top of the towel. Cover the tofu with a few more sheets of paper towel and then a large plate, sheet pan, or cutting board. Add a few cans or heavy pan on top. Leave for at least 15 minutes to ½ hour. The idea is to press out as much water as possible—it helps with the spatter and the tofu will brown better.
Remove the weight and paper towels from the tofu. Sprinkle both sides of each slice of tofu with salt, pepper, and garlic powder.
Add 2 TBS of olive oil to a large nonstick skillet. Heat the pan on medium. Place the tofu in one layer and cook for 5 – 6 minutes on one side or until golden brown. Flip the tofu and cook for an additional 5 – 6 minutes or until golden brown, adding more oil if necessary. Remove from the heat and set aside to cool slightly (about 2 minutes). Cut each slice of tofu diagonally (you should have 16 triangles). Set aside.
Prepare the protein (Meaty Version):
2 tuna steaks, about 8 oz each (I use Ahi / Yellowfin)
1 – 2 TBS olive oil
Salt, pepper, and garlic powder to taste
Rinse the tuna and pat dry with paper towels. Sprinkle each side of the tuna steaks with a pinch of salt, pepper, and garlic powder. Set aside.
Add 1 TBS olive oil to a large skillet, heat on medium, and add the tuna steaks.
Cook for 2 – 3 minutes. Gently flip the tuna steaks over and cook for an additional 2 – 3 minutes. The tuna should still be pink in the center. Remove from the heat and set aside to cool slightly. Slice the tuna.
Assemble the salad:
Using tongs or a rubber spatula, gently fold the dressing from the bottom of the bowl and coat the vegetables. Carefully tip the salad onto a serving platter or 4 plates.
Top the salad with the tofu or tuna. Drizzle the remaining vinaigrette over the top of the protein and serve immediately.
