Beans and Greens Salad

Beans and Greens Salad

Happy Hump Day! What classic dish did I turn into dinner salad today? The simple Italian soup of Beans and Greens, a wonderful soup that shines with very few ingredients: escarole, broth, cannellini beans, and parmesan cheese. Pancetta optional. I’m happy to say these same ingredients (minus the broth, of course), absolutely shine in a salad too.

Beans and Greens Salad

I did not include pancetta in my salad, although you absolutely could if you wanted to. Escarole is a fantastic green to use for salads. It doesn’t need to be cooked or wilted, and the texture is just buttery. And, it’s more nutritious than lettuce, so I think we win all around today!

Beans and Greens Salad

Beans and Greens Salad

This salad is hearty and filling, nutritious and sooooo tasty. We always love it. The dressing is a tangy vinaigrette that adds some punch without obscuring the original flavors of the soup itself. I hope you love it! And stay tuned for tomorrow and Friday – I have some *amazing* classic-dishes-turned-dinner-salads coming up that you absolutely cannot miss!! Enjoy!

Beans and Greens Salad

{One Year Ago: Chocolate-Chipotle Braised Chicken Wings}
{Two Years Ago: Spicy Calamari Stew with Garlic Rubbed Ciabatta Toasts}

Source: adapted, ever so slightly, from Rachael Ray’s Big Orange Book by Rachael Ray

Ingredients:
Zest and juice of 1 lemon
2 tsp Dijon mustard
1 garlic clove, finely minced or run through a garlic press
¼ cup olive oil
Kosher salt and black pepper
1 large or 2 small heads of escarole, coarsely chopped
1 (15 oz.) can cannellini beans, drained and rinsed
Grated parmesan, plus a few shavings from a wedge (optional)

Directions:
First, make the dressing. In a small bowl, combine the lemon zest and juice, mustard, garlic, and olive oil. Whisk well, then season to taste with salt and pepper.
In a large salad bowl, toss together the escarole, beans, and as much or as little grated parmesan as you like. Drizzle the dressing over the salad, a little at a time, and toss until dressed. Beware of overdressing the salad. Garnish with a few parmesan shavings if desired. Serve immediately.

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