Cannellini Salad Food

CANNELLINI BEAN SALAD

Steps:

• In a large bowl, toss the beans, celery, red onion, red pepper, parsley and green onions. In a small bowl, combine the oil, vinegar, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for 1 hour or until chilled.

WHITE CANNELLINI BEAN SALAD

Steps:

• Whisk the dressing: In a small bowl, combine the oil, garlic, parmesan, lemon juice, Dijon, honey, and Italian seasoning. Season to taste with salt and pepper. Whisk until emulsified and well combined.
• Marinate the white beans + shallots: Place the white beans and shallots in a medium bowl. Add half of the dressing and toss to combine. Let stand for at least 10 minutes. -OR- Cover and transfer to the refrigerator to allow the flavors to marry. (SEE NOTES)
• Add Celery + Mix-ins: Add the celery (and any other mix-in you love!) to the bowl. Gently stir.
• Add the Herbs + Adjust: Add the fresh herbs to the bowl and gently stir. Taste and adjust for seasoning with salt, pepper or grated parmesan.
• Serve as is: Transfer the salad to a serving bowl and serve as is; with dressing on the side and plenty of crusty bread! Enjoy!
• Serve as arugula salad: Add the arugula to a large serving bowl. Spoon the beans over the top and sprinkle croutons, more parmesan cheese and more fresh herbs. Drizzle the remaining dressing over the top or serve it on the side! Enjoy!

REFRESHING CANNELLINI BEAN SALAD

Steps:

• Drain the beans and rinse under cold water, drain well.
• Into a food processor or blender, put the garlic, olive oil, lemon juice, basil leaves, parsley leaves, cumin, salt and pepper.
• Pulse for a few seconds so that there is still texture. Put the beans into a bowl and pour over the dressing, toss well.
• If possible leave for at least 30 minutes at room temperature before serving -- but can be eaten right away and still be very flavoursome.

CANNELLINI BEAN, RED ONION, AND ARUGULA SALAD

Steps:

• Empty the cans of beans into a colander and rinse them briefly under cold water. Drain thoroughly and empty the colander into a large serving bowl. Toss the beans together with the red onion and arugula. Shake the olive oil, vinegar, chopped basil, salt and pepper in a sealable container until the salt is dissolved. Pour the dressing over the salad and toss well. It's best to make and dress the salad about an hour before you serve it. Let it stand at room temperature, tossing every time you think about it. Just before serving, adjust the seasoning with salt and pepper, to taste. ;

CANNELLONI

Steps:

• First make the stuffing. In a deep skillet cook the onion, celery and carrot in the olive oil over moderate heat, stirring occasionally, for 3 minutes, or until softened. Add the garlic and cook the mixture, stirring, 1 minute. Add the veal, pork and beef and cook, stirring occasionally, until no longer pink. Add the wine, reduce for 1 minute and stir in the broth. Add the herbs, bay leaf and salt and pepper. Bring the mixture to a boil and simmer, covered, 15 minutes. Uncover and reduce until almost dry. Discard bay leaf. Transfer mixture to a bowl and let cool. Mix in egg yolks until well combined. Meanwhile, in a saucepan set over moderately low heat melt the butter, add the flour and whisk the mixture for 2 minutes. Add the milk, nutmeg and salt and pepper and simmer the mixture, stirring occasionally, for 5 minutes, or until thickened. Stir in 1/2 cup of the Parmesan and the parsley. In a bowl combine the meat mixture with the cheese and parsley sauce. Make the tomato sauce and stir in the heavy cream.
• Now, make the pasta. Cut the dough crosswise into 5-inch lengths. In a pot of boiling salted water cook the noodles, a few at a time, for 1 to 1 1/2 minutes, or until they are al dente, transferring them as they are cooked to a bowl of cold water. Spread the noodles in one layer on paper towels to drain. Spoon 1/4 cup of the filling down the center of one noodle, roll the noodle to enclose the filing, and transfer the cannelloni, seam side down, to a well-buttered gratin dish.Continue to make cannelloni with the remaining noodles and filling in the same manner, arranging them in one layer. Ladle the sauce over the cannelloni and sprinkle with the remaining Parmesan. Bake at 400 degrees F for 10 minutes or until bubbling. Run under the broiler about 4 inches from the heat, for 2 minutes, or until golden.

CANNELLINI BEAN, CHERRY TOMATO & RED ONION SALAD

Steps:

• Rinse and drain the beans and mix with the tomatoes, onion and vinegar. Season, then add basil just before serving.

CANNELLINI SALAD

Steps:

• Combine beans and onion in large bowl. Whisk remaining ingredients in small bowl until blended. Add to beans and toss to coat. Refrigerate about 10 minutes and toss again before serving.

CANNELLINI BEAN SALAD

Steps:

• Whisk together oil, vinegar, onion, and oregano in a large mixing bowl. Add cucumbers, beans, and bell pepper; toss to combine. Season with salt and pepper and serve.

CANNELLINI BEAN SALAD

Steps:

• Combine onions, sage, parsley, oil, vinegar and salt in food processor and process until smooth. This can be put in an airtight container and refrigerated for up to two days. To serve, combine with beans and season to taste with salt and freshly ground black pepper. This should be made a few hours in advance of the dinner and left to serve at room temperature.