1 pint white beans
water, as needed
4 ounces carrots, small dice
2 ounces celery, small dice
2 ounces leeks, sliced, blanched
DRESSING:
3 tablespoons red wine vinegar
2 teaspoons fresh lemon juice
1/2 ounce dijon mustard
1 tablespoon shallots, minced
6 fluid ounces olive oil
salt and pepper, to taste
2 green onions, minced
1 tablespoon parsley, chopped
1 tablespoon fresh thyme, chopped
Servings: 12
1. Pick through the beans to remove any grit, pebbles or debris. Place the beans in a bowl of water and remove any skins or other items that float to the top. Drain and rinse the beans. Place the beans in a clean bowl and soak them for at 1 least 1 hour or overnight.
2. Drain the beans and place them in a saucepot with 6 cups (1.5 liters) of water. Bring to a boil, reduce to a simmer and cook until the beans are tender, approximately 1 hour. Drain the beans, spread on a sheet pan, cool and refrigerate.
3. Blanch and refresh the carrots, celery and leeks. Drain and chill.
4. To make the dressing, combine the vinegar, lemon juice and mustard. Add the shallots and whisk in the olive oil a little bit at a time. Season with salt and pepper.
5. Toss the beans with the blanched vegetables, green onions, parsley and thyme. Add the dressing and toss together. Adjust the seasonings and serve chilled.
Yield: 3 pints
water, as needed
4 ounces carrots, small dice
2 ounces celery, small dice
2 ounces leeks, sliced, blanched
DRESSING:
3 tablespoons red wine vinegar
2 teaspoons fresh lemon juice
1/2 ounce dijon mustard
1 tablespoon shallots, minced
6 fluid ounces olive oil
salt and pepper, to taste
2 green onions, minced
1 tablespoon parsley, chopped
1 tablespoon fresh thyme, chopped
Servings: 12
1. Pick through the beans to remove any grit, pebbles or debris. Place the beans in a bowl of water and remove any skins or other items that float to the top. Drain and rinse the beans. Place the beans in a clean bowl and soak them for at 1 least 1 hour or overnight.
2. Drain the beans and place them in a saucepot with 6 cups (1.5 liters) of water. Bring to a boil, reduce to a simmer and cook until the beans are tender, approximately 1 hour. Drain the beans, spread on a sheet pan, cool and refrigerate.
3. Blanch and refresh the carrots, celery and leeks. Drain and chill.
4. To make the dressing, combine the vinegar, lemon juice and mustard. Add the shallots and whisk in the olive oil a little bit at a time. Season with salt and pepper.
5. Toss the beans with the blanched vegetables, green onions, parsley and thyme. Add the dressing and toss together. Adjust the seasonings and serve chilled.
Yield: 3 pints
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