Since it’s officially spring now, and since I’m still trying to clean up my act a bit, food-wise,* I really wanted something green and light for dinner that would still be satisfying. This salad fit the bill nicely:
This was adapted liberally from a recipe in the April issue of Bon Appetit. I kept the spirit of the tuna/asparagus/potato part, but I didn’t have radishes or eggs, or the ingredients for the chive vinaigrette, and I hate capers. So I just made a simple red wine vinaigrette and tossed that with some steamed asparagus, red potatoes that I chopped and boiled until tender, and some chunk white tuna. Delicious. This issue of BA was one of my better airport purchases. It’s got gratuitous pictures of a really awesome kitchen and a recipe for matzo balls that I want to try.
*It’s not really working. In the absence of cupcakes I’m eating anything and everything that looks like it was made with sugar.