Ingredients
- 1 1/2 cup(s) baby arugula
- 1/3 cup(s) fresh parsley leaves
- 1/4 cup(s) lemon juice
- 3 clove(s) garlic, minced
- 2 oil-packed anchovy fillets, finely chopped
- 1 tablespoon(s) chopped shallot
- Pinch of salt, plus 1/4 teaspoon, divided
- 1/4 cup(s) extra-virgin olive oil
- 4 cup(s) cooked cannellini beans, well drained, at room temperature or warm (see Tips & Techniques)
- 1 can(s) (7-ounce) wild salmon, any bones and skin removed, flaked
- 3/4 cup(s) thinly sliced radishes
- 1 stalk(s) celery, sliced diagonally 1/4 inch thick
- Freshly ground pepper to taste
- 4 large heads butterhead or Boston lettuce
- 1 avocado, sliced for garnish
Directions
- Place arugula, parsley, lemon juice, garlic, anchovies, shallot, and pinch of salt in a food processor; process until finely chopped. With the motor running, slowly drizzle in oil.
- Gently combine beans, salmon, radishes, celery, the remaining 1/4 teaspoon salt, and pepper in a large bowl. Pour in the dressing and gently toss to combine.
- To serve, line 4 plates with a lettuce leaf. Divide the salad evenly among the plates. Garnish with avocado slices, if desired.
Exchanges: 2 1/2 starch, 1 vegetable, 3 lean meat, 3 fat. Carbohydrate Servings: 2. Nutrition Bonus: Folate (67% daily value), Vitamin C (38% dv), Iron (33% dv), Potassium (27% dv), Vitamin A (25% dv), Magnesium (23% dv), Calcium (15% dv).
Tips & Techniques
How to cook a pot of beans: 1. Pick over 1 pound dry beans to remove any pebbles or broken beans and rinse well under cold water. Place in a large bowl, cover with 3 inches of cold water, and soak for 4 to 24 hours. 2. When you're ready to cook the beans, heat 3 tablespoons extra-virgin olive oil in a large saucepan over medium heat. Add 1 small chopped onion, 2 to 3 chopped garlic cloves, and 1 chopped celery stalk (optional). Cook, stirring, until the vegetables are beginning to soften, 3 to 4 minutes. Drain the beans and add to the pan. Add enough cold water to cover the beans by 1 inch. Bring to a boil and boil for 5 minutes. Lower the heat to a bare simmer, partially cover, and cook, stirring occasionally, until tender, 20 minutes to 3 hours, depending on the freshness of the beans. If at any time the liquid level drops below the beans, add 1 cup hot water. When the beans are nearly soft, stir in 1 to 1 1/2 teaspoons salt. (Do not drain: Beans are best stored in their cooking liquid and the liquid can be used in some recipes.) Makes about 6 cups.
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