Chop Chop Salad in a Jar

Note: This is part of the Traveling Picnic episode were we featured three ethnic inspired lunches (French, Asian & Italian). I separated the recipes out individually to provide you with a better search option.

This is an Italian inspired lunch in the form of a salad - it's like an antipasto in a jar. Travels very well but because it has meat and cheese,  it should be kept in a cooler. For dessert, pick up some fresh fruit from a roadside stand, dip it in some cool and creamy mascarpone cheese and you have a fabulous roadside lunch. For a little extra zip, try drizzling the balsamic vinegar on the mascarpone before dipping fruit into it. Delizioso!

Serves 2       

Prep time: 20 minutes     

Cook time: zero

 Salad

1 romaine heart, washed, dried and chopped

½ pint cherry tomatoes, washed and halved

3 celery ribs, chopped

1 red bell pepper, chopped

10-20 pitted Kalamata olives, rough chopped

10 basil leaves, cut into thin ribbons or torn

1/3 lb. fresh mozzarella, cut into small dice

1/3 lb. salami, cut into small dice

Vinaigrette

2 tsp. Diamond Kosher salt

freshly ground pepper

1 clove garlic, smashed (optional)

1/3 cup Lucini Balsamic vinegar

¾ to 1 cup California Olive Ranch extra virgin olive oil

Layer the salad ingredients in a large Mason jar. In a small jar that has a lid, add the salt, garlic (if using) and vinegar. Close jar and shake to dissolve salt. Add ¾ cup of olive oil, close jar and shake well. Taste and adjust seasoning with salt and pepper. You may add additional oil and shake if you like your vinaigrette less piquant.

Pack the vinaigrette separately from the salad. Five to ten minutes before eating, dress the salad. You should start by using a third of the dressing and adding more to taste. You can dress the salad in the jar and give it a few good shakes, or toss the salad in a bowl to serve. Refrigerate and save any remaining dressing for your next salad.

Encores: Chop Chop salad is like an antipasto plate chopped up and made into a salad. It lends itself well to improvisation. If you have some leftover chicken, ham or steak, chop it up and add it to the salad in addition to or instead of the salami. You can experiment with the cheese as well. Substitute feta, chicken and rosemary in place of the fresh mozzarella, salami and basil and you will have a totally different and delicious salad. You may also add additional fresh or pickled vegetables that you have on hand.

Seared Albacore Tuna in Charmoula

When you start with fresh ingredients it doesn’t take a big kitchen to create something fabulous.

Fish is often "misunderstood". This very easy recipe will give you immense flavor and is almost fail proof.

Seared Albacore Tuna in Charmoula (Morrocan marinade and sauce)

1 lb. Albacore tuna loin

Charmoula

1 cup cilantro leaves, chopped

¾cup parsley leaves, chopped

1-2 small garlic cloves, minced

1 tsp. Kosher salt

1 tsp. ground cumin

½ tsp. smoked paprika

¼ tsp. ground coriander

pinch of cayenne pepper

½ cup extra virgin olive oil

2 Tbls. fresh lemon juice

1 red bell pepper, roasted, peeled, seeded and diced (or if using jarred, about ½ cup)

Prepare Charmoula sauce. In a medium bowl, combine all ingredients. Stir to combine and adjust seasonings to taste with salt, lemon juice and cayenne.

Place tuna loin on a plate and rub with a few tablespoons of Charmoula. Set aside to marinate no longer than 30 minutes as the acid in the lemon juice will begin to "cook" the tuna.

Heat a cast iron pan on medium high heat. The pan should just begin to smoke. Add a film of olive oil and then carefully add the tuna. Cook on each side about 1-2 minutes or until you have just cooked the outside edges and it is still nice and pink on the interior. When  you have seared all sides, remove from the pan and set on a cutting board. Let rest about 10 minutes. Slice in ¼ inch slices and fan out onto a serving platter. Add the roasted peppers to the remaining Charmoula and pour on top of the tuna to serve. This is delicious with a side of couscous, steamed rice or roasted potatoes. Sliced avocado would be a lovely addition as well. Seared tuna also make a perfect hot weather meal atop a simple green salad.

Encores: Sauté tuna in a little olive oil and toss with pasta or white beans, roasted peppers, additional cilantro and sliced green onions. Ripe, in-season tomatoes would also pair well. Tuna can also be cooked, cooled, flaked and used in tuna salad. Just substitute Charmoula instead of the traditional mayonnaise dressing, add some sliced olives and diced cucumber or whatever your prefer and you will be delighted with this new twist on an old favorite.