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| | From: Ouch_n_Aye (Original Message) | Sent: 8/23/2008 11:16 AM |
type=text/javascript>
var pid="";
var brandname="oprah.com";
var moretitle="";
if(typeof pid != 'undefined'){if( pid != ''){if(typeof brandname != 'undefined'){if( brandname != ''){Msn.Lifestyle.ArticleRelated.bind('#artrelated', {"maxheadlines":5,"moretitle":moretitle,"pid":pid,"liststyle":"linklist16","brand":brandname,"loading":"Loading...","baseurl":"http://lifestyle.msn.com/xdomstub.aspx?XML_URL=http%3A%2F%2Ffeed.lifestyle.msn.com%2Ffeeds%2Fupd_rel_links%2Fmsn%2F"});}}}}</SCRIPT> White Bean Salad with Tomatoes and Crisped Sage; Menu created by Moira Hodgson from O, The Oprah Magazine, June 2007 <DESCRIPTION>This salad can be prepared and refrigerated up to 4 hours in advance. Bring to room temperature before serving.
INGREDIENTS 1 pound dry beans (white, navy, or cannellini) 1 1/2 tsp. kosher salt, plus more to taste 1/2 tsp. freshly ground black pepper, plus more to taste 2 cloves garlic, minced 1 Tbsp. Dijon mustard 2 to 3 Tbsp. white wine vinegar 1/3 cup extra-virgin olive oil 6 plum tomatoes (about 1 pound), chopped 1 small red onion, diced Canola or grapeseed oil, for frying 1 bunch sage
Place beans in a large pot and fill with just enough water to cover. Simmer until beans are tender, 1 to 1 1/2 hours. Just before they're done cooking, season beans with 1/2 teaspoon salt and 1/4 teaspoon pepper (if you season any sooner, skins of beans may split and centers may harden). Drain, if necessary and transfer to a large bowl.
Meanwhile, with a mortar and pestle, crush garlic and remaining 1 teaspoon salt until a paste forms. Add mustard and mix well. Add vinegar. Gradually whisk in olive oil until a smooth emulsion forms. Pour mixture over beans while still warm. Add tomatoes and onion; toss to coat and set aside.
Pour in enough canola or grapeseed oil to cover the bottom of a large skillet and place over medium-high heat until oil is very hot but not smoking. Add sage leaves in 1 layer, sprinkle with salt and fry lightly until crisp, about 2 minutes. (If leaves are crowded, fry in batches.) With a slotted spoon, remove to a plate covered with paper towels; let drain.
Sample salad and adjust seasoning to taste. Sprinkle with sage leaves just before serving.</DESCRIPTION> |
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