WHITE BEAN SALAD

This salad is especially aromatic when warm and freshly dressed, it can be served immediately, or allowed to cool before serving. It is not essential to include every last ingredient, you may have other ideas of what you’d like to include: zucchini, peas, potatoes, etc.

FOR THE SALAD:
1 1/2 cups navy beans, cleaned and sorted

2 large ripe tomatoes, cored, seeded and diced (or 3-4 sun-dried tomatoes, diced or slivered)
2 small green bell peppers, diced small or slivered
2 to 3 scallions, green and white parts both, minced or thin sliced
1/4 cup diced or minced pickled red onion
1/4 cup minced fresh parsley
6 to 8 Greek olives, pitted and minced
3 cloves garlic
Peel of one lemon, finely diced
2 tablespoons chopped fresh chervil
2 tablespoons fresh chives, sliced into thin rings
1 teaspoon each minced fresh thyme and marjoram
Several sage leaves
A bay leaf
Salt and black pepper
FOR THE VINAIGRETTE:
2 to 3 cloves garlic
1/2 teaspoon salt
1 1/2 to 2 Tablespoons Dijon mustard
3 Tablespoons strong red wine or sherry wine vinegar
2/3 cup olive oil

Soak the beans overnight and then simmer them in 2 quarts water with the sage, bay leaf and garlic until tender and soft, about 2 hours (or pressure cook for 15 minutes).

While the beans are cooking, combine the remaining ingredients for the salad and make the vinaigrette.

TO MAKE THE VINAIGRETTE:
Pound the 2 to 3 cloves garlic and 1/2 teaspoon salt into a paste, and combine with the mustard and vinegar. Whisk in the olive oil. Taste for seasoning, but do not be alarmed by the strength of the dressing-the beans can take it.

TO MAKE THE SALAD:
Once the beans are soft, drain them in a colander. While they are still hot, gently toss them with the vinaigrette and the other ingredients. Taste and season as desired with salt, pepper, additional herbs, mustard or what have you.

Servings: 4
Source: The Tassajara Recipe Book by Edward Espe Brown