Arugula and White-Bean Salad

Name: Arugula and White-Bean Salad
Yield: makes 6 servings
Ingredients: 3/4 cup Braised Cannellini (page 349); 2 large bunches arugula (about 1 pound); 1 small red onion, sliced thin; Salt; Freshly ground black pepper; 1/4 cup extra-virgin olive oil, or to taste; 1 1/2 tablespoons red-wine vinegar, or to taste

December 9, 2011

You can make this salad with Braised Cannellini, and save the rest for a side dish, or you can soak and cook an extra 1/2 cup of beans when you make the Escarole and White-Bean Soup on page 86. In that case, remove the beans for this salad before you stir in the escarole and finish the soup. If you do make this salad when you’re making escarole soup, substitute some of the tender, inner leaves of escarole for the arugula, and use the tougher, outer escarole leaves for the soup. You don’t have to use cannellini beans. Kidney beans, chickpeas, or just about any beans you like can go into this salad. Whichever beans you use, cut the onion thin and at the last minute so it stays crunchy.

Recipe notes

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