BEAN SALAD WITH ARTICHOKE

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Ingredients:

  • As needed EVOO

  • 1 carrot, diced
  • 1 celery rib, diced
  • 1 leek, minced
  • ½ fennel bulb, minced
  • 3 shallots, minced    4 cloves garlic, sliced
  • 1 cup scarlet runner beans, cooked
  • 1 cup other heirloom beans, cooked
  • ½ cup sherry vinegar
  • 1 lemon, zested
  • 1 TBS oregano, minced
  • 2 TBS basil, shredded
  • Sea salt, ground coriander and pepper
  • 1 lemon juiced
  • 2 artichokes,  grilled

Method:

Heat oil in large sauté pan; add vegetables and cook until aromatic and soft; add beans, zest and herbs; toss to combine; adjust seasonings; remove and chill; add additional oil and juice of lemon to flavor; refrigerate until, needed.  Garnish with artichokes and ricotta salada cheese. Drizzle salad with avocado oil.  Serve with crusty bread.






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