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1. Farfalle and Chickpea Salad

2. Costa Brava Egg and Tuna Filled Tomatoes

3. Crunchy Couscous Salad

Book Description

Br. Victor-Antoine d'Avila-Latourrette is resident monk at Our Lady of the Resurrection Monastery located near Millbrook, New York. He is the author of numerous books, including the best-selling Twelve Months of Monastery Soups and From a Monastery Kitchen.

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Twelve Months of Monastery Salads: 200 Divine Recipes for All Seasons

Authors: Victor-Antoine D'Avila-Latourrette

Date: April 2004

ISBN: 1558322779

Publisher: Harvard Commons Press

Hardcover

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ervings: 8

• One 6-ounce can tuna, drained

• 1 small celery heart, thinly sliced

• 1 medium-size cucumber, peeled, seeded, and diced

• 1 medium -size red onion, finely chopped

• 3 hard-boiled eggs, peeled and coarsely chopped

• 10 pitted green olives, coarsely chopped

• 1/2 cup mayonnaise, homemade or store-bought, or more to taste

• A few sprigs fresh dill, finely chopped

• Salt and freshly ground black pepper to taste

• 8 medium-size ripe tomatoes

• 1 head leafy lettuce of your choice, separated into leaves

1. Put the tuna in a deep bowl and flake it with a fork. Add the celery, cucumber, onion, eggs, and olives and mix well. Add the mayonnaise and dill and season with salt and pepper. Mix well to blend all the ingredients. Refrigerate for at least 3 hours, or until ready to serve.




2. About 1 hour before you are ready to serve, core the tomatoes, then cut them into perfect halves and scoop out their insides, taking care not to puncture the skins. Turn them upside down to get rid of all the water. Fill the tomato cavities with the egg-and-tuna mixture, heaping it a bit high. Place 3 lettuce leaves in the form of a shamrock on each of 8 salad plates. Place 2 tomato halves in the center. Serve immediately.

More From This Book:

1. Farfalle and Chickpea Salad

2. Costa Brava Egg and Tuna Filled Tomatoes

3. Crunchy Couscous Salad

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