LOCATION: Recipes >> Salad Recipes >> White Bean Salad with Crispy Leeks, Arugula, Spinach
White Bean Salad with Crispy Leeks, Arugula, Spinach
6 tablespoons cider vinegar
2 tablespoons Dijon mustard
1/2 teaspoon rosemary -- finely minced
1 cup extra virgin olive oil
salt and pepper
1 cup dried white beans -- soaked overnight
1 tablespoon salt
1 pound red bliss potatoes, unpeeled -- 1/4" cube
2 medium tomatoes, peeled, seeded -- chopped 1/4" pieces
1 bunch scallion -- thinly sliced
black pepper -- freshly cracked
1 1/2 pounds leeks
6 cups vegetable oil
1/4 pound arugula -- washed and dried
1/4 pound spinach -- stems removed
In a 3 quart stainless steel bowl, whisk together the cider vinegar,
mustard, and rosemary. Add the olive oil in a slow steady stream
while whisking, until incorporated. Season with salt and pepper
and whisk to combine. Cover with plastic wrap and set aside at room
temperature until needed.
Drain the soaked beans in a colander. Rinse the beans with cold
water and drain thoroughly before cooking. Bring 2 quarts of water
and 1 tablespoon of salt to a boil in a 5 quart saucepan over high
heat. When the water boils, add the beans. Adjust the heat and
simmer the beans about 30 minutes until very tender. Drain the
beans in a colander, than transfer to a 7 quart stainless steel
bowl. Set aside while cooking the potatoes. Bring 1 quart of
lightly salted water to a boil in a 3 quart saucepan. Drain the
cubed potatoes in a colander. When the water boils, add the potatoes.
Adjust the heat and simmer the potatoes about 10 minutes, until
cooked through. Drain the hot water from the potatoes, then cool
the potatoes in the saucepan under cold running water.
Thoroughly drain the potatoes in a colander. Add the cooked potatoes,
tomatoes, and scallions to the bowl contain the white beans.
Vigorously whisk the vinaigrette, then add 3/4 cup to the bean
mixture. Cover the remaining 1/2 cup with plastic wrap and set
aside at room temperature until needed. Use a rubber spatula to
stir the ingredients until combined. Season with salt and pepper.
Cover the bowl with plastic wrap and set aside for up to 2 hours
at room temperature. Or cool to room temperature and then refrigerate
in a covered, noncorrosive container for up to 2 days before serving
Preheat the oven to 225F. Remove the green tops and root end from
the leeks, discarding the tops or saving them for flavoring a stock.
Cut the leeks in half lengthwise, then rinse each half under cold
running water to remove any grit or dirt. Cut the leek halves into
strips 3 inches long and 1/8 " wide. Heat the vegetable oil in a
deep fryer (or high sided heavy duty pot) fitted with a deep frying
basket over medium high heat to a temperature of 325F. Fry half
of the leeks at a time for about 3 1/2 minutes, until they attain
a golden straw color. (At this point the leeks will not be crispy.
This happens in the oven.) Transfer the leeks to a baking sheet
line with paper towels and hold in the preheated oven for 30 minutes
in the oven; lower the temperature to 200F.)
Combine the arugula and spinach in a 7 quart stainless steel bowl.
Vigorously whisk the remaining 1/2 cup of rosemary vinaigrette.
Add the greens and toss until the leaves are coated with the
vinaigrette. (It may seem that the volume of vinaigrette is not
sufficient to do this, but it is.) Divide and arrange the greens
on four 12" room temperature plates. Use a slotted spoon to place
an equal amount of white bean salad on the center of each portion
of greens. Top each salad with fried leeks. Serve immediately.
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