Tuna & White Bean Salad

Another winner from our Williams-Sonoma FoodMadeFast: Salads book.

Ingredients:

Olive oil, 1/3 cup, plus 1 tablespoon

Fresh bread crumbs, 2/3 cup

Salt and pepper

Garlic, 1 clove, minced

Lemon Juice, from 1 lemon [CB Note: I use lemon juice bought form the store - 1 lemon is 1/4 cup lemon juice]

Whole-grain mustard, 2 teaspoons

Flat-leaf parsley, 1/4 cup [CB Note: I used dried parsley since I already had it]

White beans, 1 can (150z), rinsed and drained

Celery, 2 stalks, chopped

Red Onion, 1/2 small, halved lengthwise and cut into slivers

Tuna packed in olive oil, 2 6oz cans, drained and flaked

Botter (Boston) lettuce, 2 heads, pale inner leaves only [CB Note: I used bagged lettuce or cut up some iceberg]

Directions:

1. Toast the bread crumbs.

In a frying pan over medium heat, warm the 1 tbsp oil. Add the bread crumbs and a pinch of salt and pepper. Cook, stirring occasionally, just until the crumbs begin to brown, about 5 minutes. Add the garlic, remove from the heat, and stir for 1 minute longer.

2. Make the vinaigrette

In a large serving bowl, whisk together the lemon juice, mustard, 1/4 tsp salt, and a pinch of pepper. Gradually whisk in the 1/3 cup oil until smooth.

3. Assemble the salad

Add the parsley, beans, celery, onion, and tuna to the vinaigrette and toss gently to coat evenly. Arrange the lettuce on plates and top with the tuna and bean mixture. Sprinkle with the toasted bread crumbs and serve.