3. Combine the vegetables in a large bowl.
5. Pour over the vegetables. Toss well. Makes 8 servings.
In a small bowl, whisk together 6 tablespoons fresh lemon juice, 4 teaspoons each Dijon mustard and minced fresh tarragon, and 3 cloves garlic, minced. Gradually whisk in 1/2 cup extra-virgin olive oil, season with salt and freshly ground pepper. Let stand 30 minutes before serving. Makes about 3/4 cup.
Crunchy garden salad with tuna
Prep: 20 minutes
Note: Patricia Wells uses tuna packed in extra-virgin olive oil for this recipe adapted from "Salad as a Meal," and uses the oil to make the dressing.
2 cans (5 ounces each) tuna in extra-virgin olive oil, drained, oil reserved
1 tablespoon freshly squeezed lemon juice
Grated zest of 1 lemon
1 cup fresh salad burnet leaves or fresh parsley leaves
4 ripe heirloom tomatoes (about 1 pound), cored, chopped
1 green bell pepper, seeded, chopped
2 green onions, white part only, chopped
1 small zucchini, chopped
1 small cucumber, chopped