Cannellini-Bean Niçoise Salad

 

This vegetarian version of the classic dish omits the anchovies and replaces the tuna with cannellini beans; navy beans or chickpeas are other options.

 

Ingredients :

 

FOR THE DRESSING

• ¼ cup plus 2 tablespoons fresh lemon juice (from 2 to 3 lemons)
• 1 teaspoon Dijon mustard
• 1 large shallot, minced
• ¾ cup extra-virgin olive oil
• ¼ cup finely chopped fresh flat-leaf parsley
• ¼ cup torn fresh basil
• Coarse salt and freshly ground pepper

FOR THE SALAD

• 1 pound small red potatoes, scrubbed
• 1 pound haricots verts or green beans, trimmed and cut into 1-inch pieces
• 5 ounces baby spinach
• 1½ cans (15 ounces each) cannellini beans, rinsed and drained
• 1 celery stalk, diced
• 3 tablespoons capers, rinsed and drained
• 2 teaspoons finely grated lemon zest
• Coarse salt and freshly ground pepper
• 2 ripe tomatoes, cored and cut into wedges
• 2 hard-cooked eggs, peeled and halved lengthwise
• ½ cup Niçoise olives

 

Method :

 

1. Make the dressing: In a small bowl, whisk together lemon juice, mustard, shallot, oil, parsley, basil, and ½ teaspoon salt; season with pepper.
2. Prepare the salad: Place potatoes in a medium saucepan and add enough cool water to cover by 1 inch. Bring to a boil; reduce to a simmer. Cook until tender when pierced with the tip of a sharp knife, about 15 minutes. Drain and set aside to cool.
3. Bring a pot of water to a boil and prepare an ice-water bath. Blanch haricots verts until crisp-tender and color brightens, 45 to 60 seconds. With a slotted spoon, immediately transfer beans to ice-water bath to stop the cooking; once cool, drain and pat dry with paper towels.
4. In a large bowl, toss spinach with 2 tablespoons dressing. Transfer spinach to platter. Place cannellini beans in empty bowl and mash about half of them slightly. Add celery, capers, lemon zest, 3 to 4 tablespoons dressing, and ¼ teaspoon salt (or to taste); season with pepper. Stir to combine; then spoon mixture onto spinach. Arrange potatoes on one side of the bean mixture and tomato wedges on the other.
5. Arrange haricots verts, eggs, and olives on the plate. Drizzle with remaining dressing, and serve immediately.

 

per serving: 790 calories; 7.1 g saturated fat; 39.8 g unsaturated fat; 106 mg cholesterol; 73 g carbohydrates; 20.7 g protein; 984 mg sodium; 23.2 g fiber