Tuna, Radish, Green Pea, & Frisée Salad with Pistachio Vinaigrette recipe

Tuna, Radish, Green Pea, & Frisée Salad with Pistachio Vinaigrette
This lively combination of flavors and textures works well as a salad that’s a little out of the ordinary. Fresh sweet peas are best, but frozen and thawed peas work as well. Recipe by Lisa Turner
Serves: 4
  • 1 Tbs. minced shallot, chopped
  • 2 Tbs. white wine vinegar
  • 2 tsp. Dijon mustard
  • ¼ cup shelled pistachios
  • ½ cup olive oil or pistachio oil
  • 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
  • ½ cup ricotta salata, feta, or other hard, crumbly white cheese
  • 2 4.5-oz. cans solid white tuna
  • ½ cup pistachios for garnish
  1. In high-powered blender, food processor, or Vitamix, combine shallot, vinegar, mustard, pistachios, and oil. Purée until smooth. Season to taste with salt and pepper, and set aside.
  2. In large bowl, combine lettuce, peas, radishes, and cheese. Drizzle with enough vinaigrette to lightly coat leaves and toss to mix. Drain tuna, and add to salad; toss gently.
  3. Divide among four individual plates and sprinkle with pistachios. Serve immediately.
Nutrition Information
Calories: 570 Fat: 43g Saturated fat: 7g Carbohydrates: 23g Sugar: 5g Sodium: 420mg Fiber: 13g Protein: 29g Cholesterol: 35mg

For more Simply amazing midday meal ideas: What’s for Lunch?