Salad Of Marinated Charred Squid With Cannellini Beans Rocket And Chile Food

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!

ARUGULA SALAD WITH CANNELLINI BEANS

Steps:

• Heat the olive oil in a large skillet over medium heat; cook the garlic in the hot oil about 1 minute. Add the tomatoes, wine, sage, and thyme; increase the heat to medium-high and simmer 2 to 3 minutes. Stir in the cannellini beans and basil. Season with salt and pepper. Continue cooking until beans are heated through, 3 to 4 minutes.
• Arrange the arugula on a serving platter. Spoon the bean mixture over the arugula. Top with the shaved Parmesan cheese if desired.

WHITE BEANS WITH SQUID, ARUGULA, AND CHERRY TOMATOES

Steps:

• Steam squid bodies and tentacles until tender, about 3 minutes. Transfer to plate and cool to lukewarm.
• Cut squid bodies into 1/2-inch-wide rings. Cut squid tentacles in half if large. Transfer squid to large bowl. Add baby arugula, cherry tomatoes, beans, olive oil, and 2 tablespoons lemon juice. Toss gently to blend, adding more lemon juice, if desired. Season with salt and pepper.
• What to drink:
• Citrusy A Mano 2007 Soave ($9)

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.

SALAD OF MARINATED CHARRED SQUID WITH CANNELLINI BEANS, ROCKET, AND CHILE

Steps:

• Try to get your fishmonger to skin and gut the squid for you. Score the squid lightly in a casual criss-cross fashion. Set it aside while you get a griddle pan very, very hot. You can also use a wok or the barbecue.
• Season the squid lightly with salt and pepper just before cooking, then add it to the pan. After a minute, it should be nicely charred, so turn it over and cook for a further minute. Remove the squid from the pan and set aside.
• Heat up the cannellini beans and sprinkle them into a bowl. Add the sliced chiles to the bowl with the rocket, lemon juice, and olive oil, and season. Cut the squid at irregular angles and toss it in with the rest of the ingredients. A good drizzle of extra-virgin olive oil over the top will finish it off nicely.

MARINATED THREE BEAN SALAD

Steps:

• Combine ingredients in a bowl.
• Chill overnight.
• Toss before serving.

FOOD BABE'S MARINATED CANNELLINI BEAN SALAD

Steps:

• To make the vinaigrette, whisk together all of the ingredients until well combined.
• Place the salad ingredients in a bowl and add the vinaigrette. Mix to combine.
• Place in the refrigerator to marinate for at least 1 hour or overnight. Enjoy!