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Program #113
Guest:Jim Spearman

Mediterranean Salad

This salad from the south of France is not intended to be exact in its ingredients. It shows one a basic beginning, but let your own likes and dislikes rule in composing this wonderful salad large enough for a meal. Serves 4

1/4 pound spring salad mixture
1/4 pound french style green beans
6 small new potatoes
1/2 pound sushi grade "ahi" tuna or fresh yellow fin tuna
{2 cans solid white albacore tuna can be substituted}

Trim ends from green beans and blanch in a quart of lightly salted water. Boil potatoes until fork tender. Sear tuna for 3 minutes on each side. If using canned tuna, no cooking is necessary. On a large serving dish arrange salad greens topped with cooled green beans and potatoes ( sliced in quarters). Top with tuna which has been sliced thin. Other ingredients such as fresh tomatoes, hard boiled eggs and other fresh vegetables may be added.

Top with balsamic vinaigrette (recipe follows) before serving. Do Not Toss.

Balsamic Vinaigrette

1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 balsamic vinegar
1/4 teaspoon prepared mustard
3/4 cup extra virgin olive oil

Pour in a pint jar with a lid for easy preparation and storage. Place lid on jar and shake vigorously.

Joanne and Tammy Faye are hard at work.

Add your favorite fresh vegetables to this salad.

Jim Spearman drains some asparagus.