Cannellini Bean Salad
Long ago, I ran across a television show called the “Naked Chef.” Unfortunately, the title did not live up to my initial expectations. I mean I know it is dangerous to cook without any clothes. Don’t ask me how I know this bit of wisdom; just take my word for it. But I do not judge, so feel free to do what you want in your kitchen. Just make sure the blinds are closed and the kids are snug in bed.
Now that I have made my last court-ordered public safety announcement, let’s move on shall we? Where was I? Oh yeah, the “The Naked Chef.” Well, the show actually was about a young British chef, Jamie Oliver. He made some amazing foods. Typical of most shows, I know; but what hooked me was his style. He didn’t measure anything, didn’t use a recipe, and didn’t have a bunch of complicated, hard-to-follow steps. His cooking style was much like my own. I really grew to enjoy the show and his dishes. And that is where I drew inspiration for this next dish.
You see, I needed a side-dish for a dinner party I was catering. I didn’t want anything fancy since it was a backyard BBQ of sorts, but I also didn’t want to serve a classic like potato salad. Along came Jamie Oliver’s recipe for Cannellini Beans in Herb Vinegar. The recipe (and party) was a big hit. It was like summer in your mouth: refreshing, clean, and full of flavor with a touch of sunshine sprinkled in. (okay that might be a bit over the top, but you get my meaning). And while it is still a perennial favorite at parties, I decided that this recipe could be transformed into a delicious salad.
And I still contend that a salad can be just as filling as a porterhouse. Plus, you don’t have to worry about your heart when you are finished eating. In my transformed version of Jamie Oliver’s Cannellini Beans with Vinegar, I present THE WHITE BEAN SALAD. I know it is a simple title. I could have used The Kick Ass Salad because it does just like Patrick Swayze in Roadhouse, but I’ll save that analogy for another recipe. Meanwhile, enjoy a taste of summer.
Ingredients
- 1 15oz. Can of Cannellini Beans (rinsed & drained)
- 2 Tbs. White Wine Vinegar
- ¼ Cup Olive Oil
- 1 Tbs. Fresh Rosemary (minced)
- 1 Tbs. Fresh Thyme (minced)
- 1 Tbs. Fresh Tarragon (minced)
- 1 Garlic Clove (minced)
- Salt and Pepper to Taste
- 1 Head of Bibb Lettuce
- 1 Red Onion
- 1 Bunch of Asparagus
- 1 Ripe Tomato
- 1 15oz. Can of Artichoke Hearts
Instructions
Okay, first you will need to get your cannellini beans marinating in the herb vinegar. Again, the longer these beans sit, the better they taste. So, you can even make the beans the day before if you want. Now metal is fantastic if you are going to a Guns N’ Roses concert, but a metal mixing bowl may react with the acidic vinegar and give your beans a tin like flavor. So put away the spandex, big hair, and eye makeup and put your beans in a glass or plastic mixing bowl. Add in the vinegar, olive oil, herbs, and garlic. Mix well to combine and then season to taste with salt and pepper. Then place the mix in the frig.
While your beans are marinating, go outside and fire up the grill. You can skip this step if you want, but the grill adds another layer of flavor to this dish. As the grill heats, cut your washed head of lettuce in half and cut your peeled onion into thick slices. Then take the lettuce, onion slices, and washed asparagus outside. Place your onion on the grill (medium high heat) first as it will take the longest to cook. I cook my onion about 3 minutes a side or until I have nice grill marks, then I place the onion off to the side on a cooler part of the grill and allow it to soften. Then put on your asparagus next. Again, I usually cook the spears about 3 minutes a side. When the spears are nice and browned (charred a bit works too), I put them off to the side with the onions.
Finally, grill the lettuce. Yes, you heard me right, grill the lettuce. Put those tender leaves right down on the hot grill and cook about two minutes a side. The outer edges will wilt a bit and get brown and the aroma will be vaguely reminiscent of a rock concert. But, the lettuce will pick up a delicious smoky flavor and while your mouth will be watering thinking about this salad, you won’t get the munchies. Now bring all your grilled vegetables inside to begin assembling your salad.
Roughly chop the lettuce and red onions and quarter your tomatoes and artichoke hearts. Place a good handful of lettuce in the middle of your plate and top it with a generous portion of beans. Arrange the remaining vegetables around the lettuce and drizzle the entire salad with the remaining herbed vinegar left in the mixing bowl.
http://www.grassfedcarnivore.com/cannellini-bean-salad/
Main Ingredients
Dinner is now ready so feel free to rock out. Clothing is optional. “Take me down to the Paradise City, where the grass is green, and the girls are pretty” – Guns N’ Roses. Longer Letter Later. Love, Bob aka The Grassfed Carnivore
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