Description
A vibrant and healthy savory vegetarian salad featuring tender white beans tossed in a creamy cold-pulsed arugula pesto made with sweet almonds Parmesan garlic and salt-cured preserved lemons served over a bed of fresh rocket.
Ingredients
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3 cups cooked white beans.
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2 cups fresh arugula leaves.
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1/3 cup sliced almonds.
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1/4 cup grated Parmesan.
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2.5 tbsp preserved lemon rinds.
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1 clove garlic.
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1/3 cup extra virgin olive oil.
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1 tbsp fresh lemon juice.
Instructions
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Pulse the fresh arugula leaves sliced almonds grated Parmesan chopped garlic salt and preserved lemon rinds in a machine until finely chopped.
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Run the machine on low speed while drizzling the extra virgin olive oil through the tube until a smooth green pesto cream forms.
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Warm the rinsed white beans inside a saucepan over low heat for 3 minutes until just lukewarm without drying out the skins.
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Toss the warm legumes with the green arugula paste inside a bowl then season with fresh lemon juice and black pepper.
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Layer a plate with raw rocket leaves drizzle with olive oil then spoon the pesto beans over the center and top with shallot rings.
Notes
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Drizzling the olive oil in a slow thin thread while pulsing is the secret to a professional-grade velvet cream emulsion for this White Bean Salad.
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Protein-heavy field legumes provide a sophisticated and nutrient-dense foundation while adhering to strict platform rules.
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This fresh summer salad is naturally pork-free and wine-free for simple afternoon luncheon parties.
- Prep Time: ~ 10 mins.
- Cook Time: ~ 5 mins.
- Category: Salad.
- Method: Cold Pulsing/Warming.
- Cuisine: Mediterranean Fusion Bistro.
Nutrition
- Serving Size: 1 large filled salad plateful.
- Calories: ~ 290 kcal.
- Sugar: ~ 1 g.
- Sodium: 320 mg.
- Fat: ~ 18 g.
- Saturated Fat: ~ 3 g.
- Unsaturated Fat: ~ 15 g.
- Trans Fat: ~ 0 g.
- Carbohydrates: ~ 24 g.
- Fiber: ~ 7 g.
- Protein: ~ 10 g.
- Cholesterol: ~ 5 mg.
Keywords: White Bean Salad, Arugula Pesto Salad, Stunning Salad Recipes, Preserved Lemon Beans, Almond Herb Pestos, New York Recipe.