Make: Venice Salad
Last summer, I visited Venice for the first time. The canals, boats, bridges, and architecture were unforgettable, and so was one simple salad. This salad made such a powerful first impression that I immediately wrote down the ingredients right there in the ristorante. I've continued to make Venice Salad regularly, and my kids gobble it up with no complaints. Often, I'll serve it alongside a basic pasta dish and call it dinner. Buon Appetito!
1 head lettuce, chopped
1 can tuna, drained
frozen green peas
Put all ingredients in a bowl, drizzle with balsamic vinegar & extra virgin olive oil, serve with baguette, and, voilà! Or, as they say in Italia, ecco!
Extra Notes: It's impossible to mess up this salad, so be free! I use romaine lettuce and put in about a handful or so of each ingredient. Peas are easy to keep on hand in the freezer; I toss them in the salad frozen and they defrost almost instantly. Next time I make Venice Salad, I'm going to try adding cannellini beans.