White Bean Salad
| 
Drink with Les Griottes 2007 Beaujolais
Ingredients:
Serves 4
This is a great salad on its own, served as a Canape on a Crustini or even as an accompaniment to lamb. It's traditionally made with chickpeas but in this version, white beans such as cannellini beans work just as well. You may also substitute tuna for the salami. Feel free to add other vegetables, such as zucchini or red capsicum, or whatever is fresh and crisp and in season. For a more robust salad, add chopped pitted Greek olives, fresh fennel, smoked cheese, or fresh mint and fry off the salami.
Mustard Vinaigrette
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
White Bean Salad
- 1/2 red onion (thin rings)
- 1-1/2 cups cooked white beans (or chickpeas)*
- 1/2 cup green bell pepper, diced
- 1/2 pound salami, preferably Genoa, diced (Frying optional)
- 2 tablespoons fresh parsley, chopped finely
-
1 handful of fresh green leaves i e. Rocket or Baby Spinach.
- 1/2 teaspoon dried oregano
- 2 tablespoons grated Parmesan
Method:
* Equivalent to one regular sized can, drained, although freshly cooked beans are preferable.
1. To make the mustard vinaigrette: Put the vinegar, lemon juice, mustard, garlic, salt and pepper together in a small bowl. Whisk in the olive oil in a slow, steady stream until the dressing is emulsified (or blend all ingredients in the work bowl of a hand blender or mini-chopper). Set aside.
2. To make the salad: Slice the red onion into thin rings, Set aside half of the rings, then chop the remaining rings into small pieces. Put the chopped onion and the white beans, green pepper, salami, parsley, and oregano in a serving bowl. Pour in the mustard vinaigrette and toss to coat. Marinate for 15 minutes before serving. Serve sprinkled with the grated Parmesan and garnish with the reserved red onion slices.
3. To serve, put on a white plate and present. It always looks appealing to the eye because it's Red, Green and White the colours of Italy's flag; "Brilliant". Serve with lively reds, Merlots, Rose's or even a good Beaujolais, slightly chilled.