White Bean, Fennel & Herb Salad with Sherry Vinaigrette

Serves 4



For vinaigrette:
1 egg yolk
2 tsp Dijon mustard
2 Tbl sherry vinegar
1 Tbl finely chopped fresh tarragon
1 Tbl chopped chives
pinch dried fennel seeds, finely chopped
1 small garlic clove, peeled and finely minced
2 Tbl extra virgin olive oil
1/4 cup vegetable oil (or any mildly-flavored oil, like canola or grape seed)
kosher salt and freshly ground black pepper, to taste

Combine the egg yolk, mustard, vinegar, tarragon, chives, fennel seeds, minced garlic, a good pinch of salt and a good few grinds of pepper. Whisk together, and slowly pour in the olive oil, then the vegetable oil, both in a thin stream and whisking as you pour. This can be made ahead (but only by about a day, thanks to the raw yolk) and stored in an airtight container until needed.

For the rest of the salad:
1 cup dry Great Northern beans
1 tsp salt
4 good handfuls of baby arugula
1/2 head radicchio, sliced into thick ribbons
1/2 small fennel bulb, sliced very thin
6 sprigs tarragon, leaves plucked and stems discarded
1/4 cup whole flat-leaf parsley leaves
1/4 cup chopped chives
2-3 oz Parmesan, peeled into ribbons with a vegetable peeler
kosher salt & freshly ground black pepper, to taste

First, cook the beans: Sort through the beans and discard any wayward pebbles. Then, either cover with cool water and soak overnight at room temperature, or cover with boiling water and soak one hour. Pour off the soaking liquid. Add the beans to a medium pot, cover with water, add 1 tsp salt, and simmer very gently until tender, about 45 minutes to an hour, stirring occasionally. Drain beans and cool to room temperature. The cooked beans can be refrigerated until needed in an air tight container, up to three days.

To assemble the salad, combine the arugula, radicchio, cooked beans, sliced fennel, tarragon, parsley leaves, chives and Parmesan ribbons. Drizzle a bit of the vinaigrette on top, but no need to use it all - just enough to thinly coat everything to your liking. Season with a good pinch of salt and a few good grinds of pepper. Toss to coat thoroughly. Serve immediately.

SERVED AT THIS DINNER PARTY

RETURN TO RECIPE LIBRARY

RETURN TO SCRUMPTIOUS COMPANY HOMEPAGE