• As needed EVOO

  • 3 shallots, minced
  • 4 cloves garlic, sliced
  • 1 carrot, diced
  • 1 celery rib, diced
  • 1 leek, minced
  • 3 cups cannellini beans, cooked
  • 1 lemon, zested
  • 1 TBS oregano, minced
  • Sea salt, ground coriander and pepper
  • 1 lemon, juiced    4 cups frisée
  • 4 TBS EVOO
  • 1 shallot, minced
  • 2 cloves garlic paste
  • 3 slices pancetta, diced, cooked rendered
  • 1 TBS favorite mustard
  • 1 TBS sherry vinegar
  • ½ cup EVOO


Heat oil in large sauté pan; add shallots and garlic; cook until aromatic, 2 – 3 minutes; add carrot, celery and leek cooking until slightly tender; add beans tossing to combine; reduce to a simmer and cook to heat through; add lemon and oregano; adjust seasonings and finish with freshly squeezed lemon juice.  Cool or serve warm. For salad: Place greens in a large bowl and set aside.  Meanwhile in a medium sauté pan add oil and heat on medium; add shallots and garlic cooking until aromatic; add cooked pancetta with fat and heat through; add mustard and vinegar, whisking to combine; remove from heat and whisk in remaining oil; adjust seasonings and toss with frisée. Serve with beans.


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