Basic Vinaigrette
Hands-On Time: 5 minutes
Total Time: 5 minutes
Makes 3/4 cup
1/4 cup fresh lemon juice
1 teaspoon honey
1 small shallot, finely chopped
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Whisk together the lemon juice, honey, and shallot in a small bowl. Whisking constantly, slowly add the oil in a steady stream, whisking until emulsified. Season with the salt and pepper.
Grilled Tuna with Tomato Salsa
Hands-On Time: 10 minutes
Total Time: 1 hour, 20 minutes (includes marinating)
Makes 4 servings
3/4 cup Basic Vinaigrette (see recipe, above)
Zest of 1 lemon, grated
1 clove garlic, finely chopped
2 teaspoons dried oregano
4 fresh tuna steaks, 6 to 8 ounces each
2 tomatoes, seeded and diced
2 tablespoons capers, roughly chopped
1 cup roughly chopped arugula
Whisk together the Basic Vinaigrette, zest, garlic, and oregano in a medium bowl.
Place the tuna in a shallow baking dish and pour 1/2 cup of the vinaigrette mixture over the top. Turn the tuna to coat. Cover and refrigerate for 1 hour.
Heat a grill to high or grill pan to medium-high. Grill the tuna for about 4 minutes per side for medium-rare.
Meanwhile, place the tomatoes, capers, and arugula in a large bowl, drizzle with the remaining 1/4 cup of vinaigrette, and toss. Serve the tomato salsa over or alongside the tuna.
Potato Salad with Grainy Mustard Vinaigrette
Hands-On Time: 15 minutes
Total Time: 1 hour, 40 minutes (includes marinating)
Makes 8 servings
3 pounds Yukon gold potatoes (peel first, if desired)
1 tablespoon kosher salt
3/4 cup Basic Vinaigrette (see recipe, above)
2 tablespoons coarse-grain mustard
1 small bunch fresh tarragon, roughly chopped
1/4 teaspoon black pepper
Place the potatoes and salt in a pot. Add enough cold water to cover by 2 inches. Bring to a boil. Reduce heat and simmer until the potatoes are fork-tender, about 25 minutes. Drain and transfer to a serving dish.
Meanwhile, whisk together the Basic Vinaigrette and mustard in a small bowl.
Drain the potatoes and cut them into 1-inch pieces. Transfer to a serving dish. Pour half the vinaigrette over the hot potatoes and toss. Set aside for up to 1 hour to allow the flavors to meld.
Just before serving, drizzle with the remaining vinaigrette, sprinkle with the tarragon and pepper, and toss.
