Sensational Caesar/Seared Tuna Salad

We received an email the other day from Dr. Richard Bell in Birmingham, Alabama. He asked if he could use cream cheese in the artichoke – spinach dip that we posted last week.

As I told Rich, my philosophy is – if there are flavors you enjoy, you should definitely try combining them. What could be bad about that? It might not work but it might be awesome! Let us know how it turns out, Rich!

So in that spirit I’m sharing the salad that I put together for lunch today. My only guide was putting things in it that we love!

As with any salad, crisp delicious vegetables, a combination of interesting flavors and textures and a delicious dressing made with Galilee Green Olive Oil, make a winning combination. (Also a great way to use left overs)

Caesar/Seared Tuna Salad

Caesar Dressing

(makes enough for 4 main course servings of salad)

Ingredients

Fresh Israeli Garlic!

• 4 large cloves of garlic
• 2 x 50 gram cans of anchovies, drained
• 1 cup Galilee Green Olive Oil (GGOO)
• 1/3 cup of white vinegar

Directions

1. Place the garlic in a food processor and pulse until completely chopped.
2. Pour both cans of drained anchovies in the processor with the chopped garlic and pulse until mashed.
3. Add GGOO and vinegar and run until smooth.

Salad

(Makes enough for 2 main course servings)

Ingredients

• 6 cups fresh kale
• 1 very large red pepper
• 1 large cucumber
• 3/4 cup of whole raw almonds
• 1/2 cup unsweetened dried cranberries
• 1 1/2 seared tuna steaks cut into 1 inch pieces

Directions

1. Place everything into a bowl large enough to toss.
2. Pour half the dressing on the salad, toss well and divide into 2 main course servings or 4 appetizers.