Green Ocean - Salad Recipe

Wash and spin dry the romaine hearts and mixed greens. Tear romaine and larger leaves into roughly 1- to 2-inch pieces. Place chilled greens into a large serving bowl or divide between two plates.

Cucumber: if using English or Persian cucumber, trim ends and slice into half-moons about 1/4-inch thick to yield about 1/2 cup. If using larger cucumber, peel if desired and remove seeds before slicing.

Cherry tomatoes: halve them to give about 3/4 cup. Red onion: slice very thinly and separate into rings, then measure 1/4 cup. Roasted corn: if using fresh roasted corn, cut kernels off the cob; if using frozen roasted corn, thaw and drain. Add all vegetables to the bowl with the greens or arrange around the plate edges for presentation.

Hard-boil eggs

Place eggs in a small saucepan and cover with cold water by about 1 inch. Add 1/2 tsp salt. Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to maintain a gentle simmer and cook 9 minutes for fully set yolks. Remove from heat and transfer eggs to an ice bath for 5 minutes. Peel, halve lengthwise and set aside.

Make the tuna salad while eggs cook. In a medium bowl, flake the drained tuna with a fork. Add 2 tbsp mayonnaise, 1 tsp Dijon mustard, 2 tbsp finely diced celery, 1 tsp lemon juice, and 1 tsp chopped capers (if using). Season with 1/4 tsp salt and 1/4 tsp black pepper. Stir until combined but still slightly chunky. Taste and adjust seasoning or mayo for desired creaminess.

Reserve about 2 heaping tablespoons of tuna salad per serving (total ~1 cup for 2 servings). You can shape it into a quenelle with spoons or spoon it onto the center of the greens.

Whisk together 3 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1 tsp honey (optional for balance), 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl or shake in a jar with a lid until emulsified. Taste and adjust acid or salt.

Dress the salad just before serving: drizzle about half the vinaigrette over the greens and vegetables and toss gently to coat. Reserve remaining vinaigrette for guests to add more as desired.

Divide the dressed greens between two plates if not already plated. Spoon the tuna salad in a neat mound or two mounds atop the greens (about 1/2 cup per plate). Arrange the halved hard-boiled eggs alongside or on top of the greens.

Scatter roasted corn, cucumber slices, cherry tomato halves and a few red onion rings evenly over each salad. Garnish with chopped parsley or dill and a lemon wedge on the side. Finish with a light grind of black pepper to taste.

Serve immediately so greens stay crisp. Offer remaining vinaigrette at the table.