Yoga Journal USA – June 2017

BE GOOD TO

YOUR GREENS

ONCE YOU FIND a variety of leaves you like,

handle them with care. Leaves should be stored,

and served, dry. We use our salad spinner most

days; you can also loosely wrap leaves in a

towel, clutching the ends at arm’s distance—

spin it around outdoors and watch the drips fly.

To prevent your herbs from turning into mush,

first wash them immediately after purchasing by

plunging them into a bowl full of ice-cold water.

Then, for most herbs, trim the stems (repeat

every two days), and refrigerate leaves in a vase

or cut plastic bottle filled with cold water and

covered loosely with a plastic or paper bag

for insulation. Here, a few tips for caring for

commonly used herbs:

Kale: Will soften when massaged for 5 minutes

Cilantro: Does best in the fridge

Mint (plant): Is happiest on a sunny windowsill

Parsley: Can be stored at room temperature

Rosemary and thyme: Fare best when kept cool

tuna Niçoise salad

SERVES 4

This classic French salad is a go-to at our

house. We prefer canned, sustainably caught

tuna in water, or fillets of tuna in olive oil,

instead of fresh tuna, which is milder in flavor.

2 tbsp red wine vinegar

½ cup extra virgin olive oil, plus more as

needed

1 tsp mild honey, plus more as needed

2 tsp Dijon mustard

1 medium garlic clove, finely chopped

8 small (1 lb) new potatoes

1½ cups (8 oz) green beans

4 eggs

3 scallions or 1/3 cup red onion, finely diced

1 can (5 oz) sustainably caught tuna in water

or oil, drained and flaked

1 large celery stalk, finely chopped

¼ cup sun-dried tomatoes in oil, chopped

12 kalamata olives, pitted and halved

1 tbsp capers, drained and rinsed

1 can (2 oz) anchovy fillets in oil, drained

In a lidded jar, add vinegar, olive oil, honey,

mustard, garlic, salt, and freshly ground

black pepper; seal and shake to combine.

Add more oil and honey to taste, if desired.

Refrigerate for 30 minutes.

In a large pot, boil whole potatoes, skins on,

in salted water until tender, 15–17 minutes.

Drain; let cool. In a medium pot, boil green

beans in salted water until tender, 15–20 min-

utes. Drain and let cool. In a medium pot of

boiling water, cook eggs until hard, 8 min-

utes; crack shells and place eggs in a bowl

under cold running water. Peel, cut in half.

Halve potatoes and place in a serving bowl.

Soak scallions in cold water, 10 minutes;

drain, and add to bowl. Halve green beans;

add beans and all remaining ingredients

except eggs to bowl. Shake vinaigrette jar;

add 8 tbsp to bowl (refrigerate remainder for

up to a week); toss salad and top with eggs.

NUTRITIONAL INFO488 calories per serving,
33 g fat (6 g saturated), 25 g carbs, 3 g fiber,
32 20 g protein, 880 mg sodium

june 2017

yogajournal.com