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White Bean Salad with Arugula Pesto
Makes 4 Servings
- 3 cups cooked white beans
- 1/3 cup toasted sliced almonds
- 8 cups arugula
- 1/4 cup grated parmesan
- 1 garlic clove
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest (or you can substitute preserved lemon if you have it)
- 1/3 -1/2 cup olive oil
- salt and pepper
- lemon wedges and parmesan shavings for garnish
- crusty baguette as a side
Rinse beans if using from a can or quick soak 1 cup dried beans. Place beans in a pot with lid, cover with 2 inches of water and 1 tsp salt, and bring to a boil for 5 minutes. Remove from heat and let sit for one hour with lid on. After 1 hour, rinse and place back in pot covered with 2 inches of water and salt and gently simmer for 1 - 2 hours until beans are cooked and tender. Place warm beans in a bowl.
Make the pesto. In a food processor place roughly 3 cups of arugula, almonds, parmesan, garlic, zest and juice of lemon, salt and pepper and 1/3 cup olive oil. Pulse mixture until all the ingredients are chopped and it is at your desired consistency. Taste and adjust seasoning if needed. Place in a bowl.
Toss the warm beans with 1/2 - 3/4 of the pesto. Toss the remaining arugula with a squeeze of fresh lemon juice, pinch of salt and freshly ground pepper.
To serve, arrange arugula on a platter and add the beans and parmesan shavings. Add a few lemon wedges to garnish.
We recommend serving with a fresh crusty baguette.