cateory: courses
Arugula and cannellini salad with olive vinaigrette
Reviews: 198
Ingredients:
- 1/ 2 cup pitted oil-cured olives, such as Nicoise (about 36)
- 1/ 4 cup water
- 1 garlic clove
- 1/ 2 cup packed fresh basil leaves
- 2 teaspoons sherry vinegar
- 1/ 2 teaspoon ground cumin
- 1 15 1/ 2 -ounce can white beans, rinsed and drained
- 1 1/ 2 cups pear, grape, or cherry tomatoes, halved
- 1/ 2 red onion, thinly sliced
- 1 bunch arugula (about 6 ounces), trimmed and washed
- This colorful salad can also be served family style in a large bowl; toss the arugula in the vinaigrette along with the beans and tomatoes, and let everyone help himself. Nicoise olives have an appealing nuttiness that complements the peppery arugula.
How to make
Arugula and cannellini salad with olive vinaigrette
Arugula and cannellini salad with olive vinaigrette
- Make the vinaigrette: Combine the olives and the water in the bowl of a food processor fitted with the metal blade. Process until the olives are finely chopped. Add the garlic, basil, vinegar, and cumin; process until the mixture is smooth and combined, stopping to scrape the sides of the bowl with a rubber spatula as needed.
- In a medium bowl, combine the beans, tomatoes, and red onion, and gently toss. Pour the vinaigrette over the bean mixture, and toss well to coat. To serve, divide the arugula leaves among 4 plates, and mound the bean mixture on top.
- SERVES 4
Comments for
Arugula and cannellini salad with olive vinaigrette
Arugula and cannellini salad with olive vinaigrette
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