(recipe from Food & Wine magazine)
1/4 cup apple cider vinegar
1 tsp. Dijon mustard
1 tsp. minced shallot
1 tsp. sugar
3/4 cup olive oil
3 heads Belgian endive, halved lengthwise, cut crosswise into 1/2-inch pieces
1 cup torn escarole leaves
1/2 medium Fuji or Braeburn apple, cored, cut into 6 wedges, thinly sliced crosswise
Whisk first 4 ingredients in a small bowl. Gradually whisk in the oil. Season to taste with salt and pepper. Set vinaigrette aside. Mix endive, escarole, and apple in a large bowl. Toss salad with 1/4 cup of the vinaigrette, or to taste.
Wednesday, July 11, 2018
Cannellini Beans in Mint Marinade
(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)
1/3 cup EVOO
1/4 cup fresh-squeezed lemon juice
1/4 tsp. salt
Several grinds black pepper
1/4 cup minced fresh mint leaves
3 1/2 cups freshly cooked or canned cannellini beans, drained
Whisk together the oil, lemon juice, salt, and pepper in a medium-size bowl. Stir in the mint. Add the beans to the marinade. Gently toss to coat, then allow them to marinate at room temperature for several hours before serving. Any leftovers may be refrigerated, but should be returned to room temperature before serving.
1/3 cup EVOO
1/4 cup fresh-squeezed lemon juice
1/4 tsp. salt
Several grinds black pepper
1/4 cup minced fresh mint leaves
3 1/2 cups freshly cooked or canned cannellini beans, drained
Whisk together the oil, lemon juice, salt, and pepper in a medium-size bowl. Stir in the mint. Add the beans to the marinade. Gently toss to coat, then allow them to marinate at room temperature for several hours before serving. Any leftovers may be refrigerated, but should be returned to room temperature before serving.
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