(Recipe) Warm Basil-Bean Salad

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Warm Basil-Bean Salad

 

For the Balsamic Vinaigrette

¼ cup balsamic vinegar

2 tablespoons extra-virgin olive oil

2 tablespoons water

1 teaspoon Dijon mustard

1 tablespoon minced fresh basil, or 1 teaspoon dried basil

1 teaspoon light brown sugar

1 clove garlic, minced

1/8 teaspoon freshly ground pepper, or to taste

Dash of salt, or to taste

 

For the salad

12 leaves romaine lettuce, shredded

8 leaves arugula

1 tablespoon olive oil

1 cup coarsely shredded carrot

1 red bell pepper, cut into 2-inch-long by ¼-inch-wide strips

¼ cup diced celery

2 medium scallions, chopped

½ teaspoon minced garlic

One 15-ounce can Great Northern or cannellini beans, drained and rinsed

Freshly ground black pepper and crumbled feta cheese for garnish

 

Whisk together the vinaigrette ingredients in a small bowl; make certain

the brown sugar is dissolved. Taste and adjust the seasoning. Set aside.

 

Spread a layer of shredded lettuce on 4 large salad plates. Arrange the

arugula leaves atop the lettuce, radiating from the center, sunburst

fashion.

 

Heat the oil in a medium nonstick skillet over medium heat. Add the

carrot, bell pepper, celery, scallions, and garlic; cook, stirring

occasionally, until the vegetables are tender, about 4 minutes. Add the

beans; stir until warm, about 2 minutes. Stir in the vinaigrette (do not

allow it to evaporate).

Spoon the warm salad mixture over the arugula. Garnish and serve

immediately.

 

Advance Preparation

If dried basil is used, allow the dressing to stand for 15 to 30 minutes

before serving; it will keep for up to 1 week in a tightly closed

container in the refrigerator. If fresh basil is used, the dressing will

keep for up to 4 days. The bean and vegetable mixture may be prepared

early the day it is to be served; cover and refrigerate. Serve chilled

or at room temperature; assemble the plates with the romaine lettuce and

arugula just before serving.

 

Lori