Refreshing and elegant summer white bean salad with fresh crunchy asparagus and sautéed mushrooms tossed in a lemony mustard and tarragon dressing
Ingredients: 1 1/4 cups dried cannellini (white kidney) beans (3 3/4 cups cooked),handful of dried curry leaves, crumbled (or 1 bay leaf),1/4 cup fresh tarragon,1 clove garlic, minced or crushed,juice from 1 lemon (3 tablespoons),1 teaspoon grated lemon zest,1/2 cup olive oil,2 teaspoons olive oil,fresh cracked black pepper to taste,1 teaspoon sea salt, or to taste,8 large white mushrooms, sliced,1 to 1 1/2 teaspoons Dijon or grain mustard, to taste
Instructions:
- Rinse the cannellini beans and soak for 8 hours or overnight in several inches of water.
- Drain and rinse, then transfer to a medium saucepan and cover with fresh water.
- Add the curry leaves or bay leaf and bring to a boil. Reduce heat to medium-low, cover, and simmer for 1 hour or until the beans are tender but not falling apart.
- Drain and transfer to a large salad bowl.Meanwhile, snap the woody ends off of the asparagus spears and steam the spears for 6 minutes or until just tender but still retaining their crunch.
- Transfer to the salad bowl.Now cook the mushrooms.
- Heat the oil in a large skillet over high heat. As soon as the oil is hot, drop in the mushrooms and cook, stirring constantly, for 5 minutes or until the mushrooms begin to brown and lose some of their liquid.
- Transfer to the bowl with the asparagus.To make the dressing, combine the tarragon, lemon zest, garlic, lemon juice, olive oil and mustard in a small food processor or blender. Process until smooth.
- Pour the dressing over the salad, season with salt and pepper, and toss.
- Serve at room temperature or chilled.
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