Thanks to charlie (+ Dawn_MO & CynUpstateNY) for Tuna and Cannellini Salad

M

marilynfl

Moderator
Wow, that was tasty.

Made it last night in my continuing "clean out the frig leftovers" saga.

It's definitely a tweakable (Thank you, Moyn...that word is yours FOREVER) recipe.

I used a bit less olive oil, 1/2 a lemon, a can of garbanzo beans, rinsed (thanks Dawn), definitely more capers, more roasted red peppers, the zest from the lemon and 1/4 of my mutant-size can of water-packed tuna (thanks, Cyn...I froze the rest). Didn't have any celery but added a handful of cooked bow-tie pasta. It needed green and I'd just finished up the last of the Italian parsley, so I went with cilantro. That worked.

Served it over fresh greens (even managing to finish those up before they go bad...yay us). Good meal....definitely a keeper.

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=18311

 
Re: What is celery hearts?? Never heard of it before.

Most large grocery stores carry them and they are marked "celery hearts". The are the center of the celery, supposedly the large out ribs have been removed.

 
You are welcome Mar. REC: Celery and Blue Cheese Salad

Another simple one that I really liked was this one, I always wanted to add some chopped apples or pears and maybe some chopped nuts to this:


* Exported from MasterCook *

Celery and Blue Cheese Salad

Recipe By :Saveur
Serving Size : 4 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method

8 ribs celery, well-traimmed -- cut in 1/2" slices
4 ounces Maytag or other bleu cheese
2 tablespoons extra virgin olive oil
salt and pepper -- to taste

Cut 8 trimmed celery ribs crosswise into 1/2'' pieces, transfer to a bowl, the crumbled Maytag or other good blue cheese, extra-virgin olive oil, a little salt, and freshly cracked black pepper. Gently toss. Serve this salad well chilled.

This is so easy and went over pretty well. Not as big a seller as some, but it was a nice addition

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Haven't I posted that here? We love that salad, so simple, but it really does

depend on best-quality celery and cheese.

 
I didn't do a search Shaun...

I had this in my files from when I was working at the Farmer's Market in San Diego. I used to sell it there, but I don't know if I ever posted it here or not. Have you ever tried adding some apples, pears or nuts to it?

You had me curious, so I did a search and found this: http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=4136

I love this salad too, I may have to make a small batch for myself.

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=4136

 
I think I found it on their website when I was looking for

salad recipes to make for the FM. I don't think I have ever had Stilton, is that a much stronger flavor. I need a class in Cheese 101!

 
I made the tuna and cannellini yesterday to fabulous reviews.

Pretty much stuck to the recipe except for tossing with sliced roasted red peppers and then plated on romain lettuce.

 
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