![]() Reprinted with permission from The Healthy Mind Cookbook Copyright © 2015 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Heat 40ml of the oil in a casserole and gently fry the garlic and sage until soft. With the food processor running, drizzle in the olive oil and process until the sauce is smooth. Bring to the boil, then turn down to a simmer and cook for 3545 minutes or until the beans become tender. Put all the ingredients except the olive oil in a food processor and blend for about a minute, until finely chopped. Salsa VerdeĢ cups coarsely chopped fresh parsley leaves Serve.ĬOOK'S NOTE: Cannellini beans will soak up the salsa verde, so if you want to store this salad in the refrigerator, perk it up with another teaspoon of dressing or a spritz of lemon. Taste you may want to give it a squeeze of lemon or another pinch or two of salt. Add the radishes, olives, parsley, scallions, and mint and toss. Add the salsa verde and stir to coat the beans. Spoon the mixture over the radicchio and arugula. Drizzle with 2 tablespoons of the pesto vinaigrette and toss to coat. Place the drained beans and tuna in the now-empty bowl (no need to wipe out). In a large bowl, stir together the cannellini beans, a spritz of lemon, and a pinch of salt. Spread the mixture out on a serving platter or divide among individual shallow bowls or plates. Radishes, which create a great mouthfeel, are a brassica, which means they have lots of brain-boosting properties including regulating blood sugar.Ģ cups cooked cannellini beans or 1 (15-ounce) can, rinsedġ/2 cup Signora Francini’s Salsa Verde (below)Ħ radishes, quartered and cut into 1/4 inch pieces Olives, scallions, mint, and parsley round out the salad, which is tossed in a traditional Italian salsa verde. This is the kind of light fare Italians are known for and that I commonly found served up as antipasti as I traveled across that country. I use extra virgin olive oil which provides loads of flavor and. That is the case here, where there’s a creamy/crunchy thing going between the white beans and the radishes. The best bean salad dressing My dressing is a good old fashioned Italian style vinaigrette. Often when I’m developing a recipe, I think about texture as much as taste. ![]()
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