|
 Recipe: Winter White Bean Salad
I served this warm white bean salad at a dinner party and more than half the
guests wanted the recipe. It is absolutely delicious and very easy to make.
| Yield |
4 servings |
| Time |
10 minutes (more if using dried beans) |
| Tools |
- knife
- large sauce pan with lid
- wooden spoon
|
| Ingredients |
- 1 c dried white beans* OR 15 oz canned white beans
- ½ c olive oil
- 1 c red onion, diced
- ½ t coarse salt
- 2 medium carrots, thinly sliced
- 2 medium celery stalks, thinly sliced
- 2 cloves garlic, minced
- 2 T rosemary, minced
- dash of paprika OR crushed red pepper flakes
- ¼ c water
- ½ c oil-packed sun-dried tomatoes, drained and chopped
- ½ pound smoked mozzarella, diced
- ½ c red wine vinegar
- 2-3 c arugula, roughly torn or chopped
|
| Directions |
Heat oil over high heat, add onion and salt, and sauté for
2 minutes. Stir carrots, celery, garlic, rosemary, and paprika and sauté 1
minute. Add water, cover, and cook about 2 minutes, until carrots and celery
are just tender. Remove from heat, stir in remaining ingredients
except arugula, taste, and adjust seasonings.
Toss with arugula and serve warm. |
| Notes |
*If using dried beans (which I highly recommend), you will need to
soak
and cook them ahead of time. Cook until just tender - if you
overcook them they will become mushy and ruin the texture of the salad. If
using canned beans, place them in a pot with a bit of water (or their own
liquid) and heat for a few minutes, as this salad tastes best when warm.
Also see my recipe for summer white bean salad.
 Adapted
from Peter Berley and Melissa Clark's Fresh Food Fast: Delicious, seasonal vegetarian meals
in under an hour, in which it's called "Warm White Bean Salad with
Sun-Dried Tomatoes and Smoked Mozzarella."
Buy it:
Amazon.com |
Amazon.co.uk |
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