Tuesday, June 9, 2009

All Season Bean Salad

Julia Child's recipe, with some modifications from yours truly.

Beans take well to salad dressings, herbs, peppers, onions, and garlic, but be sure to warm the beans before dressing them so they will absorb these added flavors.
Yield: Makes 6 to 8 servings

3 cups of warm home-cooked beans, or canned beans such as cannellini (I used edamame beans, white corn (both frozen), and canned navy beans.)

3 Tbs finely minced onions or scallions

1 large clove of garlic, puréed and then mashed with 1/4 teaspoon salt

Half of a large lemon

2 Tbs or so good olive oil or salad oil
Herbs, such as fresh or dried thyme, oregano, and sage (I used sage. It's important to use fresh herbs in this recipe. Makes a world of difference.)
Salt and freshly ground pepper

Additional elements, such as one or a combination of: strips of red or green bell pepper or pimiento; hard-boiled eggs; rounds of red onion; sardines, tuna, and/or salami; spinach leaves or salad greens (I used bits of pancetta to make it a full meal!)

Flavoring the beans.
Toss the warm beans in a big bowl with the onions or scallions, garlic, several tablespoons of oil, herbs, lemon juice, salt, and pepper to taste. Let stand 30 minutes, tossing several times, and correcting the seasoning.

Serving. Build an elaborate composition with eggs, sardines, and so forth, or use a simple decoration of spinach leaves, strips of red pepper or pimiento, and onion rings. I used pancetta and it was delicious! I served this on the side of zuchinni and squash fritters (recipe to come!)

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