Serves 4 as a main course, 6 as an appetizer

  • 1/2 cup finely chopped tomatoes
  • 1/2 cup finely minced onion
  • 1/2 cup blanched green peas
  • 1/2 cup chopped blanched asparagus
  • 2 white button mushrooms, finely chopped
  • 1/4 cup minced raw zucchini
  • 1/4 cup minced red bell pepper
  • 1/4 cup minced yellow bell pepper
  • 1/4 cup cooked beets, cut into small cubes
  • 1/4 cup finely minced blanched green beans
  • 1/2 cup boiled potatoes, cut into small cubes
  • 1/4 cup chopped scallions
  • 4 large handfuls preferred salad blend
  • 1/4 cup cooked lentils
  • 1/4 cup cooked white beans
  • 1 (12-ounce) can Italian tuna, drained of oil or water
  • Madison Avenue Dressing (below), to taste

    Make the dressing (see below).

    Combine all the vegetables in a large mixing bowl. Finely chop the salad greens and mix lightly into the vegetables. Add the lentils and beans, then crumble in the tuna. Drizzle with dressing to taste, and toss well until everything is mixed together. Divide among four or six plates and serve immediately.

    Madison Avenue Dressing

    Makes 1 cup

  • 1 clove garlic
  • 1/4 cup red wine vinegar
  • 3/4 cup extra-virgin olive oil
  • Dash of kosher salt
  • Freshly ground black pepper

    Peel the garlic clove, smash it with a chef's knife and place in a stainless-steel bowl. Add the vinegar and set aside for 1 hour to let the flavors meld, then remove the garlic.

    Add the olive oil and whisk together. Add the salt and pepper, mix again and then taste and adjust seasoning if needed.

    Excerpted from the book THE FREDS AT BARNEYS NEW YORK COOKBOOK by Mark Strausman; with Susan Littlefield. Copyright © 2018 by Mark Strausman. Reprinted with permission of Grand Central Life & Style. All rights reserved.

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