Catalonian Layers
Catalonian Layers
Potato and Tuna Salad with Mustard Vinaigrette
Ingrediënten
Mustard Vinaigrette Dressing:
- 1 cup extra-virgin olive oil
- ⅓ cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove mashed
- ¼ teaspoon sugar
- ¼ teaspoon finely chopped fresh basil
- ¼ teaspoon finely chopped fresh thyme
- ⅛ teaspoon finely chopped fresh marjoram
- 1 tablespoon freshly grated Parmesan cheese
- ¼ teaspoon horseradish
- 1 tablespoon finely chopped fresh flat-leaf parsley
- Salt
- Freshly ground black pepper
Salad:
- 4 large potatoes such as red waxy, cooked, peeled, and thinly sliced
- 1 3-ounce jar small pitted green olives (without pimientos), preferably Spanish
- 1 medium red onion thinly sliced
- 1 medium green bell pepper thinly sliced
- 7 ounces white or light meat tuna drained and separated into chunks
- Salt
- Freshly ground black pepper
- 2 large hard-boiled eggs quartered
- 2 medium ripe tomatoes cut into eighths
Instructies
- Prepare the Mustard Vinaigrette Dressing: In a blender or food processor, combine the olive oil, red wine vinegar, Dijon mustard, mashed garlic clove, sugar, basil, thyme, marjoram, Parmesan cheese, horseradish, chopped parsley, salt, and black pepper.
- Blend until smooth and creamy.
- Set aside.
- Cook the potatoes: Place the potatoes in a medium saucepan with cold water to cover and add salt.
- Bring to a simmer over low heat and cook for about 15 minutes or until tender when pierced with a knife.
- Drain and let cool slightly.
- Peel and cut into thin slices.
- Assemble the salad: Reserve 3 tablespoons of the dressing.
- Spread 2 tablespoons of the dressing in a large, flat-bottom bowl.
- Layer the sliced potatoes in the bowl, then scatter with some of the olives, onion, bell pepper, and tuna.
- Season with salt and black pepper.
- Drizzle with some of the dressing.
- Repeat the layers until all ingredients have been used, reserving the last 3 tablespoons of dressing.
- Refrigerate: Cover the salad and refrigerate for at least 2 hours, but no more than 4 hours, as the potatoes may change texture.
- Serve: Before serving, arrange the hard-boiled egg quarters and tomato wedges on top of the salad.
- Drizzle with the reserved 3 tablespoons of dressing.
- Serve cold, cutting through all the layers with a large serving spoon.
- Enjoy the Catalonian flavors of this refreshing layered salad!
Notes / Tips / Wine Advice:
Wine Advice:
A crisp and fruity Spanish white wine such as Albariño or Verdejo would complement the flavors of this salad beautifully.Nutritional Information
Calories: 350 kcal | Carbohydrates: 25 g | Protein: 15 g | Fat: 22 g | Fiber: 4 g | Sugar: 4 g
