Ingredients
4 cups (2 1/2 ounces) baby romaine lettuce
3 cups (2 1/2 ounces) baby spinach
3 medium carrots, peeled into ribbons (3/4 cup)
1 yellow bell pepper, seeds and ribs removed, thinly sliced (1 cup)
6 ounces cherry tomatoes, halved (1 1/2 cups)
2 1/2 ounces radishes, thinly sliced (1/2 cup)
3 scallions, thinly sliced crosswise
1 6-ounce jar tuna packed in olive oil, drained, oil reserved for dressing
1 tablespoon Dijon mustard
1 tablespoon white-wine vinegar
1 tablespoon minced shallot
1 tablespoon finely grated lemon zest
1 teaspoon fresh lemon juice
1 tablespoon water
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 tablespoon olive oil (reserved from tuna)
Preparation
Make the salad: Combine all of the salad ingredients in a large bowl.
Make the dressing: Whisk together mustard, vinegar, shallot, lemon zest and juice, water, salt, and pepper. Add oil in a slow, steady stream, whisking until dressing is emulsified.
Toss the salad with the dressing, and serve immediately.
