Herbed Cannellini Bean Salad with Tuna, Garlicky Rye Croûtons and a Creamy “Remoulade” Vinaigrette

A not particularly attractive, not especially healthy, really, really delicious salad. Ain't that the way life always works...This salad stands out because of the play on various textures and because it contains both hot and cold ingredients, making it interesting to eat. Last but not least, I have made the dressing for this with homemade mayo and it was stellar but a bit of doctored Hellman's worked perfectly well here!

1/2 can best tuna in water

Greens from one bunch of beets

1/3 cup artichoke hearts, either the dressed version in a glass bottle or frozen, quartered

1/2 can cannellini beans

1/4 cup chopped herbs (I used a mixture of Italian parsley, tarragon and mint but use what you have to hand)

Juice from 1/2 lemon

1 slice rye bread (I used a hearty boule)

1 clove garlic

1/2 tsp olive oil

1 serving creamy remoulade dressing

Wash and chop the beet greens roughly. Place in a large skillet, cover with water and cook for 3-5 minutes until the greens are wilted and tender. Drain and set aside. Rinse out the skillet and dry.

Put the garlic and the olive oil in the skillet. Set aside off the heat while you get on with the rest of the salad so that the garlic will infuse the olive oil.

Make the salad dressing. Mix the beans with the herbs and the lemon juice. Break the tuna into chunks. Cut the bread into cubes.

Put the skillet containing the olive oil and garlic on the heat over the lowest possible flame. As soon as the oil starts to sizzle, add the bread cubes. Heat, stirring occasionally until the bread cubes are crispy and toasted. You can do this while you are assembling the salad.

Place the ingredients appetizingly on a plate. Drizzle generously with the dressing and top with the croûtons. Enjoy the various textures as well as the juxtaposition of room temperature ingredients, warm beet greens, piping hot croutons and cool dressing.

#salad