Ingredients
Scale
For the Salad
- 2 small heads of broccoli (cut into florets with some stalk attached)
- 1 pound small fingerling potatoes (halved)
- 3 carrots (cut diagonally into 1-inch pieces)
- 3 tablespoons virgin coconut oil (warmed to liquefy if needed (olive oil works as well))
- Salt and freshly ground black pepper
- 4 ounces feta goat cheese (crumbled)
- 1 can or jar of tuna packed in olive oil (drained)
- ¼ cup chopped fresh herbs (such as oregano, basil, chives, tarragon and flat-leaf parsley)
- 4 cups packed arugula leaves
- 1–2 stalks of celery with leaves (diced)
For the Dressing
- 1 small shallot (minced)
- 2 tablespoon whole-grain or Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- ⅓ cup extra-virgin olive oil
- Sea salt and freshly ground black pepper (to taste)
Instructions
- Preheat oven to 425°. Toss vegetables with oil on a rimmed baking sheet to coat; season with salt and pepper. Roast until deep golden brown and tender, 20-25 minutes. Let cool slightly.
- Add minced shallots to a small bowl along with mustard, lemon juice, and vinegar. Whisk to emulsify. Add olive oil and whisk vigorously to combine. Taste and adjust seasoning with additional mustard, oil, sea salt, and pepper as needed.
- In a large bowl, dress the arugula and celery with a couple tablespoons of vinaigrette.
- Put the dressed arugula on a platter, as a base for the salad, then artfully scatter the root vegetables over the greens, and then top with flaked tuna, feta, and fresh herbs. Drizzle the vinaigrette over the salad. Serve the rest of the vinaigrette on the side.
- Prep Time: 5 minutes
- Cook Time: 25 minutes