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 : Vegetarian Cooking for Everyone, Deborah Madison, page 176

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Salads, Main Dish

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

3 cups cooked white beans -- rinsed if canned

Tomato Vinaigrette

(see separate recipe)

4 scallions -- thinly sliced

including some of the greens

1/4 cup small basil leaves -- thinly sliced

Salt and freshly milled pepper

Olive Paste

(see separate recipe)

2 small croutons per serving

Frisee or escarole or butter lettuce

leaves

2 hard-cooked eggs -- quartered

Basil flowers -- if available

 

SERVES 4 TO 6

 

If possible use marrow beans, cannellini, or other large white beans for

their appealing plumpness.

 

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 the salt and pepper.

 

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

individual plates and add the beans. Garnish the croutons, eggs, and basil

flowers.

 

 

 

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