Arugula and Cannellini Salad with Olive Vinaigrette

Name: Arugula and Cannellini Salad with Olive Vinaigrette
Yield: serves 4
Ingredients: 1/2 cup pitted oil-cured olives, such as Niçoise (about 36); 1/4 cup water; 1 garlic clove; 1/2 cup packed fresh basil leaves; 2 teaspoons sherry vinegar; 1/2 teaspoon ground cumin; 1 15 1/2-ounce can white beans, rinsed and drained; 1 1/2 cups pear, grape, or cherry tomatoes, halved; 1/2 red onion, thinly sliced; 1 bunch arugula (about 6 ounces), trimmed and washed

January 26, 2012

This colorful salad can also be served family style in a large bowl; toss the arugula in the vinaigrette along with the beans and tomatoes, and let everyone help himself. Niçoise olives have an appealing nuttiness that complements the peppery arugula.

Recipe notes

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