Italian Arugula Salad with Beans

October 20, 2008

Italian Arugula Salad with Beans

Lorraine Glazar, Tucson CSA

This salad calls for arugula, but the mild mizuna and ruby spikes
greens will works well, too.

For the salad:
1 cup diced tomato
1 15 ounce can of cannelini beans
6 cups torn arugula
½ cup thinly sliced onion (red looks best)
2 tablespoons Parmesan cheese
½ cup thinly sliced basil
1 teaspoon grated lemon rind
1 ½ tablespoon lemon juice
½ teaspoon fennel seeds, toasted and crushed

Vinaigrette:
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon fennel seeds, toasted and crushed
¾ teaspoon honey
Pinch black pepper

Combine first nine ingredients in a bowl, cover and chill.
Prepare vinaigrette by combining the oil and remaining
ingredients in a small bowl, and stirring with a whisk. Add to
salad and toss well. Served 3-4

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