VCE-White Bean Salad with Tomato Vinaigrette and Olive Croutons

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* Exported from MasterCook *

 

White Bean Salad with Tomato Vinaigrette and Olive Croutons

 

Recipe By :Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Salads for all Seasons

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups cooked white beans -- rinsed if canned

Tomato Vinaigrette

4 scallions -- including some of the greens, thinly sliced

1/4 cup small basil leaves -- thinly sliced

Salt and freshly milled pepper

Olive Paste

2 small croutons -- per serving

Frisee, escarole, or butter lettuce leaves

2 hard-cooked eggs -- quartered

Basil flowers if available

 

Put the beans in a spacious bowl or flat dish and pour on the vinaigrette. Add

the scallions and basil leaves and mix gently with a

rubber spatula. Season with salt and pepper.

 

Spread the olive paste on the croutons. Place a few salad leaves on individual

plates and add the beans. Garnish with the

croutons, eggs, and basil flowers.

 

Source:

" Vegetarian Cooking for Everyone "

S(Formatted by):

" KETS on 2/14/01 "

 

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Per Serving (excluding unknown items): 504 Calories; 25g Fat (43.3% calories

from fat); 19g Protein; 54g Carbohydrate; 12g Dietary

Fiber; 106mg Cholesterol; 528mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean

Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other

Carbohydrates.

 

NOTES : If possible, use marrow beans, cannellini, or other large white beans

for their appealing plumpness.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Olive Paste

 

Recipe By :Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories : Appetizers and First Courses

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup olives -- such as Nicoise, Kalamata, or green, pitted

1/4 cup capers -- rinsed

2 teaspoons chopped thyme leaves or 1/2 teaspoon dried

1 tablespoon extra virgin olive oil

Freshly milled pepper

Fresh lemon juice

 

In a food processor, make a smooth paste of the olives, capers, garlic, and

thyme if using dried. Add the olive oil while the

machine is running. Season with pepper and add lemon juice and thyme if using

fresh.

 

Source:

" Vegetarian Cooking for Everyone "

S(Formatted by):

" KES on 2/13/01 "

Yield:

" 3/4 cup "

 

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Per Serving (excluding unknown items): 279 Calories; 28g Fat (87.1% calories

from fat); 1g Protein; 8g Carbohydrate; 4g Dietary

Fiber; 0mg Cholesterol; 1490mg Sodium. Exchanges: 1/2 Fruit; 5 1/2 Fat; 1/2

Other Carbohydrates.

 

Serving Ideas : Spread on croutons, pungent olive paste sets off all kinds of

foods-fresh mozzarella, tomatoes, roasted peppers,

grilled eggplant, and hard-cooked eggs. Olive paste keep more or less

indefinitely in the refrigerator.

 

 

Nutr. Assoc. : 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Tomato Vinaigrette

 

Recipe By :Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories : Salads for all Seasons

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 garlic clove -- minced

1 shallot -- finely diced

2 tablespoons red wine vinegar

2 teaspoons balsamic vinegar

Salt and freshly milled pepper

4 tablespoons extra virgin olive oil -- to 6T

3 Roma tomatoes

OR 1/2 cup cherry tomatoes -- neatly diced

 

In a small bowl, combine the garlic, shallot, both vinegars, 1/4 teaspoon salt,

and pepper to taste. Let stand for 15 minutes, then

whisk in the oil and add the tomatoes. Taste and adjust the balance if needed.

 

Sun-Dried Tomato Vinaigrette: Replace the fresh tomatoes with 6 soft sun-dried

tomatoes, finely slivered, then diced.

 

Tomato Vinaigrette with Olives: Add 1/4 cup halved and pitted Nicoise or

Kalamata olives, pitted and quartered. Good with grilled

vegetables, avocados, fresh goat cheese, and mozzarella.

 

 

 

Description:

" The juicy tidbits of tomatoes are an unconventional addition. Use

this dressing soon after making it, on green salads, especially

spinach salads, and salads based on beans and grains. "

Source:

" Vegetarian Cooking for Everyone "

Yield:

" 1/2 cup "

 

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Per Serving (excluding unknown items): 572 Calories; 55g Fat (82.8% calories

from fat); 4g Protein; 22g Carbohydrate; 4g Dietary

Fiber; 0mg Cholesterol; 35mg Sodium. Exchanges: 4 Vegetable; 0 Fruit; 11 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0