White Bean Sage And Tomato Salad Food

WHITE BEAN, SAGE AND TOMATO SALAD

Steps:

• Cook the beans in water to cover until tender (about 40 minutes). Drain, if necessary, and place in a large bowl.
• Combine the mustard, vinegar and olive oil. Season with salt and pepper, mix well and pour the mixture over the beans while they are still hot. Toss and set aside.
• Chop the sage leaves and the tomatoes and add them to the salad with the onion. Mix and correct the seasoning.

WHITE BEAN-AND-TOMATO SALAD

Steps:

• In a medium bowl, toss together beans, tomatoes, scallions, oil, and lemon juice; season with salt and pepper.
• To store, refrigerate up to 1 day.

WHITE BEAN PRIMAVERA

Steps:

• Melt the butter in a 12-inch skillet (preferably straight-sided) over medium-high heat. Add the zucchini and 1 teaspoon salt, and stir, then cook undisturbed in an even layer until one side is golden, about 4 minutes. (It's great if the butter browns, but decrease the heat if it threatens to get too dark.) Stir in the asparagus, carrot and garlic, and cook, stirring occasionally, until fragrant and softened, about 4 minutes. Stir in the peas, scallions and ½ teaspoon salt, then add the red-pepper flakes, oregano and a generous amount of black pepper. Cook, stirring, until the peas are warmed through and bright green, about 2 minutes.
• Add the white beans and the cream, lower the heat to medium, and let the cream come to a simmer. Simmer for about 1 minute.
• Turn off the heat and stir in the lemon juice, Parmesan and Dijon. Taste and season with more salt, pepper or lemon juice as needed. Add 1 or 2 tablespoons of warm water to the creamy beans to loosen as you like; the sauce will thicken as it cools. (You may need more water when you reheat any leftovers.) Serve in bowls topped with the nuts and a handful of basil leaves. Pass more Parmesan at the table.

WHITE BEAN TOMATO SALAD

Steps:

• Place tomatoes in a colander and sprinkle with salt; let stand for 1 hour. In a bowl, combine the remaining ingredients. Add tomatoes; toss gently. Refrigerate until serving.

CHERRY TOMATO AND WHITE BEAN SALAD

Steps:

• In a small bowl, whisk together the olive oil, vinegar, mustard, salt and pepper. Stir in the red onion and garlic and set the dressing aside to marinate for 15 to 30 minutes at room temperature.
• Place the tomatoes, white beans and parsley in a large bowl. Pour the dressing over the salad, toss well, then gently fold in the Parmesan. Serve at room temperature using a slotted spoon.

WHITE BEAN AND TOMATO SALAD

Steps:

• Place beans and 2 1/2 quarts water in a medium stockpot; set over high heat. Bring to a boil, then reduce to a simmer. When beans are almost done, add 1 teaspoon salt. Continue cooking until beans are tender, about 1 hour. Drain beans in a colander. Transfer to a large bowl, and set aside.
• Cut leeks in half lengthwise, and place under running water to remove dirt between the layers. Pat dry, and cut leeks crosswise into 1/8-inch-thick slices. Cut fennel bulb in half lengthwise, and remove core. Cut into 1-inch wedges, and cut crosswise into 1/8-inch-thick slices, including stalks.
• Heat a medium saute pan over medium-high heat, and add 2 tablespoons olive oil. Add leeks and fennel, and cook until tender, 4 to 5 minutes. Remove from heat, and add to the reserved beans. Add red onion, cucumbers, chives, oregano, and parsley; toss to combine. Add remaining 1/2 cup olive oil and the lemon juice, remaining teaspoon salt, and pepper; toss to combine.
• Arrange tomato wedges around the border of a large platter. Spoon the bean mixture into the center of the platter; serve.