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