Arugula and Cannellini Salad With Olive Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I think this is from Martha Stuart Living magazine. Add more water as needed- this is a thick vinaigrette. Ingredients:
1/2 cup pitted oil-cured olives, such as nicoise (about 36) |
1/4 cup water |
1 garlic clove |
1/2 cup fresh basil leaf |
2 teaspoons sherry wine vinegar |
1/2 teaspoon ground cumin |
1 (15 ounce) can white beans, rinsed and drained |
1 1/2 cups red pear tomatoes or 1 1/2 cups grape tomatoes or 1 1/2 cups cherry tomatoes, halved |
1/2 red onion, thinly sliced |
1 bunch arugula, trimmed and washed (about 6 oz) |
Directions:
1. Make vinaigrett: Combine olives and the water in the bowl of a food processor. Process until olives are finely chopped. Add garlic, basil, vinegar, and cumin; process until mixture is smooth and combined, stopping to scrape sides of bowl with a rubber spatula as needed.
2. In a medium bowl, combine beans, tomatoes, and red onion, and gently toss.
3. Pour vinaigrette over bean mixture and toss to coat.
4. To serve: divide argula leaves among four plates and mound bean mixture on top.
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