SPRING SALAD WITH CECI BEANS

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SPRING SALAD WITH CECI BEANS

A special salad for two can be supper. Add poached shrimp if desired. 

  • 1 bunch arugula
  • 2 large radishes, sliced thin
  • 1/3 cup very small cucumber, sliced thin
  • 1/2 lemon
  • 1 cup Valgri Ceci Beans, drained
  • 3 new potatoes, steamed just until tender, and quartered
  • 1 bunch (about 1/2 pound) pencil-thin asparagus, ends snapped off and steamed until crisp/tender
  • 1/4 pound Ricotta Salata, crumbled
  • 2 tablespoons chopped parsley
  • 3 leaves basil, chopped

 

DRESSING

In two salad bowls, layer first arugula, then radishes and then cucumbers. Sprinkle with a few drops of lemon juice. Layer on potatoes and then ceci beans. Sprinkle with lemon juice, salt and pepper, and 1 tablespoon chopped parsley. Layer asparagus over the top of the vegetables, and then the ricotta.

For the dressing, in a small bowl using a whisk or in a jar with a screw top, mix vinegar, basil, mustard, salt and pepper until emulsified. Add the olive oil and whisk or shake until emulsified. This will be a thin vinaigrette.

Sprinkle remaining parsley and basil on salad. Pour dressing over salad, and serve.

 

 

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