Have you ever done a progressive dinner? According to Wikipedia, it’s:
“a dinner party with successive courses prepared and eaten at the residences of different hosts. Usually this involves the consumption of one course at each location. Involving travel, it is a variant on a potluck dinner.”
I love the idea because it’s a little different than your standard dinner party, and requires each host to make only one course. So I was thrilled when Annie, Mary Ann and Cindy invited me to participate in this “virtual” progressive dinner!
We’re obviously not going from house to house these days, but it was fun nonetheless to plan the perfect menu, for the days when we can actually do this “in person”. I was asked to share an appetizer and it is a GOOD ONE:
I’ve been making this delicious, colorful appetizer for close to 30 years – in fact I couldn’t believe that I hadn’t shared it with you already! So it’s clearly a keeper, and with good reason. It couldn’t be any easier – just combine all of the salad ingredients into a bowl and add a simple vinaigrette that you mix up in a mason jar.
It’s also a perfect make-ahead recipe, as the flavors only improve the longer the dish sits. And any leftovers make a lovely lunch too!
Please take a look at the rest of the recipes my fellow bloggers have shared – and let’s dream of dinner parties to come soon!
Gwen Moss – Charcuterie and Cheese
Rough Luxe – Kale and Brussel Sprout Salad
Most Lovely Things – Caramelized Shallot Pasta
Stone Gable – Asparagus in Puff Pastry With Brie
Classic Casual Home – Lemon Tart With Shortbread Crust And Berries
7-ounce can Italian tuna, drained and broken up
15-ounce can cannellini beans, drained and rinsed
1/4 cup finely chopped red onion
2 tablespoons chopped Italian parsley
1/2 cup dehydrated sun dried tomato strips, rehydrated (place in a bowl of hot water to cover, let sit for 5 minutes and drain)
1/2 cup pitted Kalamata olives, halved
1/2 teaspoon dried oregano
6 tablespoons olive oil
3 tablespoons fresh lemon juice
1 teaspoon dijon mustard
1 clove garlic, peeled and minced
salt and pepper
radicchio leaves for serving
Combine the tuna, beans, onion, parsley, tomatoes, olives and oregano in a medium bowl. Combine the olive oil, lemon juice, mustard, garlic and salt and pepper in a small jar. Shake well and pour over the salad ingredients, stirring to coat. Cover and refrigerate for at least 6 hours, or overnight.
Serve in radicchio leaves, on individual plates.
This delicious recipe brought to you by Sheri Silver