Sunday, June 30, 2013

Lemony white bean and arugula salad

Summer has finally arrived here in the Pacific Northwest. Temperatures are expected to be in the high 80s for the next few days. It's sunny and bright, and we're planning to finally drive to Mt. Rainier tomorrow.

However, working in un-air-conditioned restaurants when it's 85 degrees outside is no fun. I had to scamper out to Costco yesterday to buy up some fans for the apartment, and some Gatorade for myself. Today I'll need to cook a bunch of food for the week ahead, but who wants to cook when it's so hot?

So instead, I'm making a bunch of cold dishes. Bean salads, corn salads, pasta salads. First up: this lemony and delicious cold white bean salad, reprinted below:

5 packed cups (5 ounces) arugula (I used mixed greens, that's all I had)
1 (15-ounce) can cannellini or great Northern beans, rinsed and drained
1/2 small red onion, thinly sliced (I used a shallot)
3 tablespoons capers, rinsed and drained

3 tablespoons fresh lemon juice (about 1 large lemon)
1 tablespoon maple syrup
1 teaspoon lemon zest
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Salad: In a large salad bowl, combine the arugula, beans, red onion, and capers.

Dressing: In a small bowl, whisk together the lemon juice, maple syrup and lemon zest. Slowly whisk in the oil until smooth and combined. Season with salt and pepper, to taste.

Pour the dressing over the salad and toss well to coat. Serve.

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