THIS IS A GREEN-FREE SALAD where vegetables take center stage. The olive dressing makes this dish stand out, with fennel adding an extra crunch. Use as little or as much tuna as you wish; we prefer it as a background note.
Recipe information
Yield
serves 6
Ingredients
Dressing
Salad
Preparation
Step 1
To make the dressing, using a food processor or blender, puree the piquillo peppers, chives, olives, garlic, olive oil, rice vinegar, salt, and black pepper.
Step 2
Reserve the feathery tops of the fennel and slice the bulb in half. Cut out the core, and then thinly slice the fennel. Heat a large skillet over medium-high heat. Add the olive oil and fennel and season with salt and pepper. Cook for 3 to 4 minutes, stirring occasionally, until the fennel begins to turn translucent. Remove it to a large serving bowl.
Step 3
While the fennel is cooking, slice the potatoes in half lengthwise, and then slice them again crosswise into 1/2-inch-thick half-moons.
Step 4
Wipe out the skillet with a paper towel, return it to high heat, and melt the butter in it. Add the potatoes and season with salt and pepper. Cook the potatoes for 2 minutes, or until they begin to brown. Reduce the heat to medium, flip the potatoes, and cook for an additional 10 to 15 minutes, stirring occasionally, until they are golden brown and tender. Remove the potatoes to the bowl with the fennel. Allow to cool to room temperature.
Step 5
While the vegetables cool, blanch the green beans for 2 minutes in a pot of salted boiling water and rinse with cold water to cool. Drain well. Add the green beans, cherry tomatoes, and tuna to the bowl with the fennel and potatoes. Add two-thirds of the dressing to the salad and toss.
Step 6
To serve, garnish with the olives, remaining dressing, and reserved fennel tops.
Make Ahead
Step 7
The dressing can be made up to 3 days ahead.
