Shredded Chard, Apple Noodle, and Tuna Salad with Lemon Dijon Vinaigrette
Try this Shredded Chard, Apple Noodle and Tuna Salad with Lemon Dijon Vinaigrette recipe, or contribute your own.
Try this Shredded Chard, Apple Noodle and Tuna Salad with Lemon Dijon Vinaigrette recipe, or contribute your own.
- salt and pepper to taste
- 1 tablespoon apple cider vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 1 tablespoon water
- 2 teaspoons lemon juice
- 1/2 tablespoon olive oil
- for the dressing:
- 6-7 large chard leaves
- 1 apple, stem removed blade c, noodles trimmed
- 1/4 cup roughly chopped pecans
- 1 5 oz can of tuna in water drained
- freshly cracked pepper to taste
- Carbohydrate 1.87675583118101 g
- Cholesterol 0 mg
- Fat 0.944000000361835 g
- Fiber 0.096197915681172 g
- Protein 0.124205208332585 g
- Saturated Fat 0.122705000049962 g
- Serving Size 1 1 Serving (23g)
- Sodium 65.9969531249146 mg
- Sugar 1.78055791549984 g
- Trans Fat 0.0273737500097985 g
- Calories 17 calories
Step-by-step
- Place all of the ingredients for the dressing into a bowl and whisk until combined. Set aside.
- Lay out the chard leaves. Cut out the thick stem and stack the leaves. Roll the stack up into a cigar and cut into thin ribbons to shred the chard.
- Combine the chard, apple and pecans in a large mixing bowl. Add in the dressing, saving about two teaspoons. Toss to combine fully and then divide into two plates. Top the plates equally with tuna and drizzle the remaining vinaigrette onto the tuna. Season with cracked pepper.
Whisking the apple cider vinegar, dijon mustard, honey, water, lemon juice, and olive oil until the emulsion holds is the critical first juncture. If the oil beads on top, continue whisking vigorously for 15 seconds until the mixture turns opaque. Raw greens require a thorough soaking to soften their natural rigidity. Chiffonnade cutting requires rolling the de-stemmed chard leaves tightly before slicing crosswise into uniform ribbons. Uniformity prevents certain bites from dominating the palate with fibrous textures. Using a spiralizer to transform the apple into long strands introduces crispness that offsets the dense chew of the greens. Pecans toasted in a dry skillet for four minutes release essential oils that complement the sweet fruit notes.
Maximizing Second-Day Textures
Preparing components ahead demands specific storage protocols to prevent soggy leaves. Dress only the portion intended for immediate consumption. Raw shredded chard holds up well in a sealed container for up to 48 hours without wilting completely. Apple noodles oxidize rapidly when exposed to air; toss them in remaining lemon juice or submerge them in cold water inside the refrigerator for up to 24 hours to maintain their pale color and snap. Drain the canned tuna thoroughly using a fine-mesh sieve, pressing out excess moisture so it does not dilute the vinaigrette on the plate.
- Replace pecans with toasted walnuts using a 1:1 ratio if availability dictates.
- Substitute apple cider vinegar with white wine vinegar if a sharper acidity is preferred.
- Store unused canned tuna in an airtight glass container for a maximum of two days once opened.
