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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: 1 sm Red onion, julienned
2 x Plum tomatoes, chopped
3/4 c Chopped pitted cured olives
1 bn Arugula, rinsed well and patted
1/4 c Sherry vinegar
3 x Cloves garlic, chopped
2 x Shallots, chopped
1 tb Whole-grain mustard
3/4 c Extra virgin olive oil
1 x Lemon zest
1 tb Chopped fresh basil
1 ts Cracked black pepper
To prepare the salad, soak the white beans overnight. The next day, cook the beans in 2 quarts of boiling water until tender. Drain the beans well, and place them in a medium bowl. Add the onion, tomatoes, olives, and arugula and toss to mix. Set aside.
In a small bowl, mix together the vinegar, garlic, shallots, and mustard. Slowly whisk I the olive oil until emulsified. Add the zest, basil, and pepper and mix well. Season to taste with salt. Pour the dressing over the bean mixture and refrigerate for at least 30 minutes. Serve cold.
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