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A salad that is quick to make and very satisfying

So, here's what's going on with me.

I have about 75 pages of final (!) edits left to make on my manuscript for

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The BrokeAss Gourmet Cookbook

, two freelance writing projects to finish, and a proposal for a third due. Why am I so far behind on work, you ask? I am placing the blame squarely on the recent awesome Moskowitz Family Chrismukkah Celebration (yep, just like on

The OC

, except the Moskowitzes can all drink legally). My family forced me to eat and drink way too much, give and receive some really wonderful gifts, and play one particularly raucous drinking game, and I just couldn’t get to my work.

So, with virtually no spare time, and approximately zero capacity (or willingness) to eat another crumb of carb-y, sugar-laden holiday food, I give you a salad that is quick to make and very satisfying and will hopefully give you a jump on your New Year’s resolution to eat better. Enjoy!

Ingredients

4 eggs

$1.50 for 6

1/4 lb green beans, halved, ends trimmed

$1

2 5-oz cans of tuna packed in olive oil

$4

2 handfuls of cherry or grape tomatoes, halved

$3 for 16 oz.

1/2 cup chopped black olives (nicoise or Kalamata work well)

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$1.50 for an 8-oz. can

1/4 medium red onion, very thinly sliced

50 cents for a whole onion

Juice of 1/2 lemon

50 cents for a whole lemon

extra virgin olive oil

pantry

salt and freshly ground black pepper

pantry

Total cost of ingredients:

$10.50

Directions

Hard-boil the eggs (or soft-boil them if you prefer).

While the eggs boil, bring 1 cup of water in a frying pan (with a fitted lid) to a gentle boil over high heat. Lower the heat to medium, add the green beans, and cover. Cook the green beans for two to three minutes, until they are tender. Drain and run under cool running water.

Once the eggs are cooked, drain the pot and hold the eggs in their pot under cold running water. Peel and rinse them and then slice the eggs in half, lengthwise.

To assemble the salad, arrange the eggs, green beans, tuna, tomatoes, olives and onion as pictured on two large, plates (or one large platter). Alternately, you may toss it all together in a salad bowl. Just before serving, drizzle the salad with the lemon juice, drizzle liberally with olive oil, and sprinkle with salt and pepper. Serve immediately.

Serves two (or four, if served on small plates as a starter).

For more brokeassness, visit brokeassgourmet.com.

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