Next year I promise I’ll prepare you in advance for memorable feasts like Thanksgiving, Christmas and the Solstice! For now, a memoir of last nights spotlight, colorful dishes, bred by the longest day of sunshine.
Mizuna and Black-Eyed Bean Sesame Salad
- Black-eyed beans - 1 (15 ounce) can black-eyed beans
- Tuna - 1 (6 ounce) can tuna packed in water, drained
- Mizuna and Arugula - 5 loosely packed cups of coarsely chopped mizuna and arugula
- Sesame seeds - 1/4 cup raw sesame seeds
- Garlic - 1/3 cup finely chopped garlic greens, the leaves of the garlic
- Extra virgin olive oil - 3 tablespoons
- Rice wine vinegar - 1 tablespoon
- Sesame oil - 1 tablespoon
- Juice - 1 lemon, freshly squeezed juice
- Sea salt - 1 teaspoon sea salt
- Black pepper - Freshly ground black pepper to taste
- Tomato - 1/2 tomato, finely sliced into half wheels
- Put all the ingredients, except for the tomatoes, in a large bowl and toss together.
- Arrange the tomato on top, in a mandala (or sunshine) shape.
- For chilled, flavorful salad, marinate in the refrigerator for at least half an hour before serving.