Tuna, Chilled Green Bean and Roasted Pepper Salad with My Favorite Scallion Vinaigrette

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• Yield: serves 6

This salad meal is fabulous and just perfect either when having guests for a weekend lunch or when you want to provide your family with a light and refreshing supper during the week. The combination of chilled green beans, savory garlic-studded roasted peppers, garbanzo beans, capers, olives, sweet onions and tuna--all lightly dressed in my favorite scallion vinaigrette--is very delicious and always appreciated. Although roasting the peppers will greatly enhance the flavor of this recipe, it is an optional step. If time or energy is an issue, substitute drained roasted peppers from a jar.

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• Special Equipment
• 8-quart blanching pot with built-in strainer (optional)
• Kitchen twine for asparagus
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• Ingredients
• 2 red bell peppers and 2 yellow bell peppers, roasted, skinned seeded and sliced (see instructions that follow)
• 2 cloves garlic, minced
• 1 can (10.5 ounces) garbanzo beans (chickpeas), rinsed and well drained
• 1/3 cup drained capers (optional)
• ½ cup Kalamata olives, pitted and the flesh sliced
• Generous ½ cup of very thin slivers of sweet yellow or red onion
• 2 tablespoons of fresh basil (chopped or cut into thin chiffonade)
• 1/4 to 1/3 cup extra-virgin olive oil
• Freshly ground black pepper to taste
• 2 pounds tender young green beans or asparagus blanched and chilled (see instructions that follow)
• My Favorite Scallion Vinaigrette (following)
• 3 or 4 cans (6 ounces each) light tuna, drained and flaked with a fork (not mashed)
• Balsamic vinegar to taste

1. To assemble the bell pepper topping: Place the slice roasted peppers in a bowl and add the minced garlic, the garbanzo beans, capers, olives, basil and some black pepper to taste and fork the ingredients through.
2. To assemble and serve: Place a pile of the blanched green beans on a large platter or on individual serving plates. Stir the vinaigrette and ladle some over the green beans. Lay some of the marinated pepper mixture on top (or make a crater in the center of the beans and place the peppers in the crater.) Place some of the flaked tuna on top of the roasted peppers and then ladle on some more of the dressing. Pass additional dressing along with some balsamic vinegar to drizzle on top. Be sure to have a reliable peppermill at the table.

My Favorite Scallion Vinaigrette

• Yield: about 2 1/2 cups

Because this is my favorite vinaigrette (for all types of salads), I've provided a recipe that yields a generous amount. Keep any leftovers refrigerated in a tightly covered jar to be used for up to 3 days.

• Ingredients
• 1 cup olive oil (mix pure and extra-virgin)
• 1/2 cup red wine vinegar
• 1 rounded tablespoon Dijon mustard (plain or whole-grain)
• 1 teaspoon salt
• Generous twist freshly ground black pepper
• 1/2 cup minced scallions (green onions), use the trimmed white parts and 1 1/2 to 2 inches of the tender green
• 2 cloves garlic, minced
• 1 teaspoon crumbled dried oregano (optional)

Combine all of the ingredients in a jar or a bowl and shake well or whisk to combine. Refrigerate until ready to serve. If made in advance and very chilled, let the dressing sit out of the refrigerator to release its full flavor, before serving.

• Time Management Tips
• • Up to 2 days ahead of time, you may blanch your green beans, roast and marinate your peppers and prepare your vinaigrette. Store all, well covered, in the refrigerator.
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• How to blanch green beans:
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• In order to retain its firm texture and bright green color, green beans should be cooked quickly and served immediately or blanched (briefly boiled and then quickly refreshed in ice water to stop the cooking process). An eight-quart blanching pot with a built-in strainer is extremely useful but not essential. Blanched beans may be served chilled or a few days later by baking or sautéing.
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• To prepare green beans for cooking: Rinse and drain beans and trim off ends (leave any wispy ends in place).
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• To blanch green beans: Bring a large pot of water to boil and set a large bowl of ice water on the counter. Lightly salt boiling water and lower beans into the pot. The cooking time will be determined by the age and ultimate use of the vegetable. To serve chilled, cook until tender but al dente (slightly firm to the tooth, 3 to 4 minutes). If blanching to finish later, cook until beans are softened but not yet tender, about 2 minutes. In either case, immediately lift beans out of the boiling water and plunge them into the bowl of ice water. When beans are cold to the touch, remove them from the ice water and lay on paper toweling. Pat dry and either use now or roll up carefully in paper towel and place into a heavy plastic bag. Seal and keep refrigerated for up to 2 days.
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• To roast and peel peppers: This method can be used for chili peppers as well as bell peppers and pimentos. If you have a gas stove, stick a long stainless steel skewer into the stem end of a pepper and place it over direct flame. Turn the pepper as it blisters, pops and sizzles until the exterior becomes completely charred. (When you think you've gone too far, that's when it's just right!) If your stove is electric, position the oven rack to the highest shelf and preheat the broiler until very hot. Slice the pepper in half through the stem end and remove the seeds. Lay the pepper (skin side up) on a cold broiler pan and place under broiler until the desired color is achieved. Let peppers steam in a closed paper bag or wrap in a clean kitchen towel, about 10 minutes. Then rub off the outer blackened skin, rinsing if necessary. (Don't worry if some of the skin remains since it adds a nice smoky flavor to the pepper.) Remove the seeds and pull away any flabby inner white veins. Use as directed in any recipe.