Dirty Martini
10-31-04, 03:34 AM
Tomato & White Bean Salad with Watercress
By: OregonAmy
Category: Salads
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
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2 shallots, peeled
1 garlic clove, peeled
2 Tbsp fresh lemon juice
1 tsp Dijon mustard
1/4 cup extra virgin olive oil
salt & freshly ground pepper
1 1/2 cups cooked ( or 1 15-oz or 400g can) cannellini or other white beans, drained & rinsed
2 small bunches watercress, tough stems removed.
12 cherry tomatoes, cut in half
8 spanish olives, pitted (not kalamata, the milder ones like manzanilla)
2 Tbs chopped fresh basil leaves
Instructions:
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1. Place the shallots & garlic in a food processor and process until smooth. Add the lemon juice, mustard, olive oil, and salt & pepper. Process until blended & set aside.
2. In a large serving bowl, combine the beans, watercress, tomatoes, olives, and basil. Pour the dressing over the salad & toss gently to combine. Serve immediately.
Serves 4.
Additional comments:
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We only used about 1/2 of the dressing but this salad was absolutely divine. This recipe is from Robin Robertson's "Vegan Planet."
Oh, and "2 small bunches" was completely vague, so I guessed at about 1 cup of leaves for the watercress.
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.
By: OregonAmy
Category: Salads
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
-----------------------------------------------------
2 shallots, peeled
1 garlic clove, peeled
2 Tbsp fresh lemon juice
1 tsp Dijon mustard
1/4 cup extra virgin olive oil
salt & freshly ground pepper
1 1/2 cups cooked ( or 1 15-oz or 400g can) cannellini or other white beans, drained & rinsed
2 small bunches watercress, tough stems removed.
12 cherry tomatoes, cut in half
8 spanish olives, pitted (not kalamata, the milder ones like manzanilla)
2 Tbs chopped fresh basil leaves
Instructions:
-----------------------------------------------------
1. Place the shallots & garlic in a food processor and process until smooth. Add the lemon juice, mustard, olive oil, and salt & pepper. Process until blended & set aside.
2. In a large serving bowl, combine the beans, watercress, tomatoes, olives, and basil. Pour the dressing over the salad & toss gently to combine. Serve immediately.
Serves 4.
Additional comments:
-----------------------------------------------------
We only used about 1/2 of the dressing but this salad was absolutely divine. This recipe is from Robin Robertson's "Vegan Planet."
Oh, and "2 small bunches" was completely vague, so I guessed at about 1 cup of leaves for the watercress.
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.