White Bean And Radish Salad Recipe Epicuriouscom
WHITE BEAN SALAD
Creamy white beans, fresh basil, and crunchy young vegetables are combined in a light but substantial salad recipe.
Provided by Michelle Obama
Categories Salad Bean Vegetable Side Vegetarian Lunch Legume Radish Spring Healthy Sugar Snap Pea Lemon Juice Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8 as a starter
Number Of Ingredients 12
Steps:
- 1. If you're using dried beans, first rinse them, picking out any stones, and place in a bowl. Cover with cold water and soak for 8 hours, or overnight, then drain the beans and place in a pot. Add the garlic and bay leaf and enough water to cover the beans by at least 1 inch. Bring to a boil, reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour.
- 2. In a small bowl, combine the olive oil, lemon zest, lemon juice, honey, and shallot. Whisk to combine.
- 3. When the beans are done, drain them well and place in a medium bowl. Discard the bay leaf and garlic clove. Add one third of the vinaigrette to the warm beans and toss; then let stand for 15 minutes, tossing occasionally. If using canned beans, rinse and drain them, then toss with the vinaigrette.
- 4. In a small pot of boiling water, cook the snow peas or sugar snap peas for 1 minute. Using a slotted spoon, place them in a bowl of ice water. Drain, pat dry, and slice thin.
- 5. In a large salad bowl, place the cooled beans, snow peas, chives, radishes, and basil. Pour the remaining dressing over and toss lightly. Serve immediately.
WHITE BEAN AND RADISH SALAD
Provided by Bon Appétit Test Kitchen
Categories Salad Bean Picnic Quick & Easy Lunch Radish Spring Bon Appétit
Number Of Ingredients 10
Steps:
- Blend anchovies, oil, capers, and 1 cup parsley in a blender until a coarse purée forms. Transfer to a large bowl, mix in 1/4 cup vinegar, and season with salt, pepper, and more vinegar, if desired.
- Add radishes, scallions, beans, olives, and remaining 1 1/2 cups parsley to bowl and toss to combine.
- DO AHEAD: Salad can be made 4 hours ahead. Cover and chill.
WHITE BEAN SALAD
Steps:
- In a large bowl soak beans in cold water to cover by 2 inches at least 6 hours and up to 1 day. Drain beans. In a 3 x 4-quart saucepan cover beans with cold water by 2 inches and simmer until tender, 1 to 1 1/4 hours. After about 45 minutes, season beans with salt. Drain beans in a colander and transfer to a bowl. Gently stir vinaigrette into warm beans. Beans may be prepared up to this point 1 day ahead and cooled, uncovered, before being chilled, covered.
- Thinly slice celery and scallions. Chop parsley and mince garlic. Add celery, scallions, parsley, garlic, chives, and tarragon to beans and stir in lemon juice and salt and pepper to taste. Serve beans warm or at room temperature.
WHITE BEAN AND TUNA SALAD WITH RADICCHIO
This salad is perfect for a weekend lunch or a quick weeknight dinner.
Provided by Seamus Mullen
Categories Salad Bean Quick & Easy Low Cal High Fiber Dinner Lunch Tuna Healthy Low Cholesterol Radicchio Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Place radicchio in a large bowl; drizzle with 3 tablespoons Parsley Vinaigrette and toss to coat. Season radicchio to taste with salt and pepper. Transfer to a serving platter, spreading out in an even layer. Combine 3 tablespoons Parsley Vinaigrette, cannellini beans, and celery in the large bowl; toss to coat. Season to taste with salt and pepper. Arrange bean mixture on top of radicchio. Top salad with tuna and garnish with parsley. Drizzle some vinaigrette over.
WHITE BEAN AND RADISH SALAD
Steps:
- Blend anchovies, oil, capers, and 1 cup parsley in a blender until a coarse puree forms. Transfer to a large bowl, mix in 1/4 cup vinegar, and season with salt, pepper, and more vinegar, if desired. (I have had it both ways, with and out without pureeing and I think I like it without; keeping capers and parsley whole-beans will turn slightly green quickly otherwise) Add radishes, scallions, beans, olives, and remaining 1/1/2 cups parsley to bowl and toss to combine. Salad can be made 4 hours ahead and chill.
WHITE RADISH SALAD
Provided by Nadia Hassani
Categories Salad Food Processor Vegetable Side Vegetarian Quick & Easy Wheat/Gluten-Free Vinegar Radish Oktoberfest Healthy Vegan Chive Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Peel the radish and slice it into thin disks, using a mandoline or the proper slicing disk of a food processor.
- Whisk the vinegar with the vegetable oil, salt, and pepper. Toss the radish with the vinaigrette and sprinkle with chives.
GREEN BEANS, COOL WHITE CHEESE, AND HOT RADISHES
Number Of Ingredients 0
Steps:
- The tiniest of fava beans have an affinity with young, snow-white goat cheeses. I like to use them in an early summer salad with Ticklemore, the cheese that Robin Congdon makes at his farm in Devon with milk from Sharpham Farm, the Buddhist retreat. Otherwise, I'll use whatever is suitably crumbly, milky, and mild. It is a salad that seems to gain much from being eaten outside, under the shade of an umbrella, when there is much new, pale green growth in the garden.
- For two of us I use a little over 4 ounces (125g) of podded beans, an equal weight of cheese, ten radishes, and three or four sprigs of parsley. I use the parsley leaves whole, adding them to the boiled and skinned beans, the cut radishes, and the thinly sliced cheese with just a splash of olive oil, the mildest I have. The coolness of the cheese, the heat of the radishes, and the buttery taste of the beans make a fresh, clean-tasting salad of utmost purity.
- The Italians, and especially the Florentines, who were known as "the bean eaters," have some noteworthy recipes for this mild bean. In the late 1980s I ate them lightly cooked and skinned in an arugula salad, then on the same trip, in a risotto with Gorgonzola. At home, I have also used the beans in risotto with goat cheeses the texture of fudge and with the saltier blues such as Beenleigh and the majestic Stichelton.
WHITE BEAN SALAD WITH ROASTED CAULIFLOWER
This is the kind of substantial salad that's nice to have on hand, no matter the occasion. If you have time, it's best made with large dried white beans, such as cannellini, simmered at home. (It's great to have a pot of cooked beans in the fridge all summer long, for deploying in salads and soups.) But using canned beans is absolutely OK. The recipe calls for roasting the cauliflower, but it could also be cooked on a grill to impart some pleasant smokiness.
Provided by David Tanis
Categories dinner, lunch, salads and dressings, vegetables, appetizer, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat oven to 400 degrees. Put cauliflower on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast on the top rack until nicely browned, 20 to 25 minutes. Set aside to cool.
- Make the dressing: Put shallot in a small bowl with mustard, lemon juice, lemon zest, vinegar and ground fennel, if using. Stir well to combine, then whisk in olive oil. Season to taste.
- Make the salad: Put beans in a low salad bowl. Add celery and cauliflower, pour the dressing over and toss well, taking care not to crush beans. Let salad rest for 30 minutes or so to meld flavors. Taste and adjust for salt, acid and oil. Add parsley and scallions, toss once more, then serve at room temperature.
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WHITE BEAN AND RADISH SALAD RECIPE | BON APPéTIT
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3.1/5 (34)Estimated Reading Time 50 secsServings 6Total Time 15 mins
- Blend anchovies, oil, capers, and 1 cup parsley in a blender until a coarse purée forms. Transfer to a large bowl, mix in 1/4 cup vinegar, and season with salt, pepper, and more vinegar, if desired.
- Add radishes, scallions, beans, olives, and remaining 1 1/2 cups parsley to bowl and toss to combine.
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