Big, creamy butter beans give a tuna and celery salad terrific heartiness. The salad would also be delicious spooned over slices of warm grilled country bread.
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 cup plus 1 tablespoon extra-virgin olive oil
1/4 cup snipped chives
Kosher salt and freshly ground pepper
4 3-1/2-ounce cans Italian tuna in olive oil, drained
3 celery stalks with leaves, thinly sliced on the bias
2 15-ounce cans butter beans, drained and rinsed
1-1/2 tablespoons drained capers
1 . In a small bowl, whisk the lemon juice with the mustard, then slowly whisk in the olive oil. Stir in the chives and season the lemon-mustard vinaigrette with salt and pepper.
2 . In a large bowl, gently toss the drained tuna with the sliced celery, butter beans and capers. Add the lemon-mustard vinaigrette and toss to coat the salad. Season the salad with salt and pepper and serve at once.
Serve with Crusty bread.
SUGGESTED PAIRING:
Crisp, citrusy Sauvignon Blanc.
In-SandÃary
This cocktail's name is a play on both the Spanish word for watermelon, sand?a, and "incendiary," referring to the peppery tequila and the spicy ancho chile rim.
CHILE SALT
1 teaspoon ancho chile powder
1 teaspoon kosher salt
1 teaspoon sugar
COCKTAIL
1 lime wedge
Ice
2 ounces blanco tequila
2 ounces watermelon juice
1/2 ounce fresh lime juice
1/4 ounce Simple Syrup
MAKE THE COCKTAIL In a small bowl, mix the kosher salt, sugar and ancho chile powder.
Moisten the outer rim of a highball glass with the lime wedge and coat lightly with chile salt. Fill a cocktail shaker with ice. Add all of the remaining ingredients and shake well. Fill the highball glass with ice and strain the drink into the glass.
Berries with Lemon-Thyme Sorbet
Endlessly versatile, flavored syrups can be churned with ingredients like pureed fruit, fruit juice or fresh herbs in an ice cream machine to make sorbet.
Lemon-Thyme Syrup
6 ounces strawberries, halved, or sliced if large
6 ounces raspberries
6 ounces blueberries
6 ounces sweet cherries, halved
Thyme sprigs, for garnish
1 . Pour the Lemon-Thyme Syrup into an ice cream maker and freeze according to the manufacturer's instructions. Transfer the lemon-thyme sorbet to a plastic container, cover and freeze.
2 . Shortly before serving, in a bowl, toss the berries with the cherries. Scoop the sorbet into bowls. Spoon the berries on top, garnish with the thyme sprigs and serve.
TIP :
The sorbet can be frozen for up to 3 days.
Heart healthy
