I wait for this salad every year. There are no better salad greens than the little babies that pop up and need to be thinned out. Arugula so sweet you can’t believe it…and Boston Bibb…there was even little baby greens from our new Bok Choy crop. The only thing I wanted to pair this excellent salad with was a perfectly cooked piece of Ahi Tuna and a very fresh Artisan baguette we picked up this morning from the Farmer’s Market.
First In The Garden Baby Green Salad With Ahi Tuna
1 Ahi Tuna filet
1 Tbs cracked black pepper
1 Tbs kosher salt
3 cups baby greens from the garden or local grower’s market
1/4 cup vinaigrette of choice
Preheat a cast iron skillet with one tablespoon of olive oil on medium high. Wash and rinse greens. Sprinkle both sides of the tuna with salt & pepper and sear for 2-3 minutes on each side. Remove from the heat and rest for 5 minutes. Mix your greens with the vinaigrette dressing making sure not to over-dress, (you can always add more). Cut the tuna and serve with a crusty Artisan baguette. Delicious!