Aunt Suzy Says

This salad from Mark Bitman’s 101 Salads article was part of our summer salad extravaganza on Sunday.   We had all the ingredients on hand and really enjoyed how the flavors blended together.

2 15-ounce cans cooked cannellini beans

1 1/2 cups cherry tomatoes, sliced in half

 2 cups baby arugula or baby spinach (we used arugula)

1-2 cloves garlic, sliced (we used one gigantic one from the farmer’s mkt)

1 Tablespoon fresh rosemary or 1 1/2 teaspoons dried

1/4-1/2 Teaspoon red pepper flakes

3 Tablespoons EV olive oil

1 Tablespoon lemon zest

2 Tablespoons lemon juice

Mix the beans, cherry tomatoes and arugula or spinach together in a medium bowl.  In a small skillet, lightly toast the sliced garlic in the olive oil along with the rosemary and red pepper flakes.  Cool slightly.  Add the lemon zest and juice, stir to blend and then pour over the bean mixture.  Serve at room temperature.

Aunt Suzy says

This is a delicious dish that is also versatile.  The original recipe called for using it as a topping for bruschetta.   We served it at room temperature as a side salad for a cookout meal, and I can also see it served warm as either a side dish or a vegetarian main dish.  Many options!  Here’s a photo of the finished salad.

The Vegetables

8 ounces asparagus, cut into bit-size pieces

1 1/2 cups mushrooms, quartered (white, crimini, baby bella or shitake)

1 tablespoon EV olive oil

1 can (15-ounce) cannelini beans, drained and rinsed

Toss the olive oil with the asparagus and mushrooms (I used crimini).  For outdoor grilling, place in a wok or grill pan and place over the fire.  Close the lid and cook for 4-5 minutes, until tender, stirring once mid-way through.  For oven roasting, place on foil on a cookie sheet or broiler pan bottom and roast at 425 for 6-7 minutes, stirring once mid-way through.  Transfer to a serving bowl and stir in the beans.

The Dressing

1 minced or pressed garlic clove

1 teaspoon minced fresh rosemary

juice of 1/2 lemon

1 teaspoon Dijon mustard

1 tablespoon water

1/4 cup EV olive oil

Salt and pepper to taste

Mix all ingredients and whisk till slightly emulsified.  Pour dressing over the vegetable mixture while still slightly warm.  Serve at room temperature or chilled.