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This is a salad that my family looks forward to every Shavuos!
6 cups arugula or mixed greens
oil, for searing
fresh pepper-crusted tuna
3 radishes, sliced
1 cup cherry tomatoes, halved
spiralized carrots, for garnish
spiralized beets, for garnish
spiralized yellow squash, for garnish
1/2 cup sour cream
1 tablespoon Haddar Dijon Mustard
1/4 cup Tuscanini Balsamic Vinegar
1 tablespoon Gefen Pure Maple Syrup
1/4 cup Tuscanini Olive Oil
1 teaspoon salt
Whisk all dressing ingredients together in a small bowl until combined.
Preheat a skillet over high heat; add oil, then sear tuna for one to two minutes on each side. Once cooled, slice into 1/2-inch (one centimeter) thick slices.
Toss all salad ingredients together. Lay tuna slices over salad. Dress salad immediately before serving.
Food and Prop Styling Goldie Stern
Photography Felicia Perretti
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