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Wednesday, March 8, 2017

Cannellini Bean Salad With Shaved Spring Vegetables







David Tanis  
  Time 30 minutes 
 Yield 4 to 6 servings 

Like pasta, cannellini beans are a good staple to have on hand in a city kitchen pantry, and an hour of gentle simmering is usually all it takes. Obviously, they take a little advance planning. You can’t hurry a pot of beans, but you can cook them the day or even the morning before you need them. This a good habit to get into, as a small batch of freshly cooked beans is well worth the little effort it takes to get them cooked. (And by all means, use a real stovetop if you have one.) Don’t cave and go the canned-bean route — save those for emergencies or camping trips.

Featured in: Small Space, Big Flavor: First, Start The Beans.

Ingredients
For the vinaigrette
3 tablespoons lemon juice, or as needed
 Finely grated zest of half a lemon
1 teaspoon Dijon mustard
½ teaspoon ground fennel seed
4 to 6 anchovy fillets, rinsed and chopped
 Salt
 pepper
½ cup extra virgin olive oil

For the salad
2 cups cooked cannellini beans, drained
 Salt
 pepper
 Pinch red pepper flakes
6 to 8 large, fat asparagus spears, snapped and peeled
6 radishes
1 small fennel bulb, trimmed
1 small sweet spring onion, or a few scallions, finely chopped
 Chopped parsley, basil or dill, for garnish

Preparation
For the vinaigrette
1. To make the vinaigrette, whisk together the vinaigrette ingredients. Adjust lemon juice, salt and pepper to taste.
2. To assemble the salad, place the beans in a large bowl. Pour half the vinaigrette over the beans and toss lightly. Season with salt, pepper and red pepper flakes.
3. Using a sharp mandolin — and a hand guard — carefully slice the asparagus spears lengthwise to about the thickness of a penny. Slice the radishes and fennel to the same thickness. Lay the shaved vegetables and chopped onion or scallions in a shallow bowl. Season with salt and pepper, and dress them very lightly with a few spoonfuls of vinaigrette, turning gently to coat.
4. Spoon the beans onto a serving platter or individual plates, then cover the beans with the shaved vegetables. Add a little more vinaigrette over the top. Sprinkle with chopped parsley, basil or dill.

Nutritional analysis per serving (4 servings)
615 calories; 28 grams fat; 4 grams saturated fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 67 grams carbohydrates; 18 grams dietary fiber; 5 grams sugars; 26 grams protein; 4 milligrams cholesterol; 244 milligrams sodium

http://cooking.nytimes.com/recipes/1014170-cannellini-bean-salad-with-shaved-spring-vegetables

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