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| Arugula And White Bean Salad
This nutritious combination will satisfy without weighing you down. Rosemary, a Mediterranean native whose Latin name means "dew of the sea," is perfect to unite the flavors of this robust salad. Ingredients 2 cups (365g) dried white northern beans, soaked in water overnight (or 2 cans organic white beans) 2 cloves garlic 1 3-inch (8cm) stem of rosemary (leaves removed), or 3/4 tsp dried (1g) 1 Tbsp (15mL) red wine vinegar 3 Tbsp (45mL) sherry vinegar 1/2 tsp (3g) salt (sea salt if on a corn-free diet) 1/2 tsp (2g) ground black pepper 1/3 cup (80mL) olive oil 1 bunch arugula, washed, stems removed, and chopped fine 3-4 Roma tomatoes, finely diced 1/4 cup (170g) chopped kalamata olives Directions Drain and cook beans in simmering water until tender, about 40 minutes. (Beans have better flavor if you add 1/2 tsp (3g) each of salt and garlic powder or a spoonful of miso and a sprig of marjoram the last 15 minutes of cooking.) You can also use precooked, organic canned beans. In a blender or food processor, add the garlic, rosemary, vinegars, salt, and pepper. Blend while slowly adding the olive oil. Add the beans, arugula, tomatoes and olives to a large salad bowl. Pour desired amount of the dressing over and mix and combine. Serve at room temperature. Posted to http://groups.yahoo.com/group/Vegetarian_Jewish_Cuisine/ By aaron_finster@... |