Lovely lovely salad, that’s what this is. I took the first bite and couldn’t help but go “MMMMMMMMmmmm!” to Chris. It’s got a really great, slightly sweet dressing of lemon and shallots, add the beans and a little cheese and it’s a great meal all in itself. I added some tuna that I had on hand (which I over cooked, sad) and it was a very nice dinner. I this recipe here and changed a few things to use what I had on hand.
1 t. olive oil
1 small shallot – diced
3cloves garlic – minced
1 t. lemon zest
1/2 cup freshly squeezed lemon juice
1/4 t. Dijon mustard
1/2 T. honey (I used agave nectar instead. It’s better for the ‘betes!)
1 T. white wine vinegar
pinch of salt
a few grinds black pepper
1/4 cup extra-virgin olive oil
1 1/2 bag of lettuce
1 bunch basil
1 can white beans – drained and rinsed
1/4 cup shredded Parmesan cheese
a few slices of red onion
In a small skillet, heat the oil and saute shallots for 1 minute, then add the garlic and lemon zest for just another minute. Add the lemon juice and bring to a boil. Reduce the juice for about 5 minutes, or until it turns into a syrupy sauce. Pour into a bowl and mix with the mustard, vinegar and agave nectar. Season with salt and pepper and then slowly drizzle in the oil while whisking.
Mix the lettuce, basil, beans, onion and cheese. Pour the dressing on and coat evenly. Take a bite and go MMMMMMMMmmmmmm!
Notes: I cooked two pieces of tuna to go with our salad. I coated them with oil, seasoned with salt and pepper and baked for 20 minutes at 350. Too long! It was a little dry, but edible. Next time I’ll skip the fish and just eat this amazing salad as the full meal.
Servings: 4 big servings