Show of your garden glut with a rainbow salad of different tomato varieties finished with cannellini beans, red onion and a spicy chorizo dressing
- 2 tbsp olive oil
- 1 red onion, quartered and sliced
- 85g chorizo, skinned and finely chopped
- 250g mixed tomatoes – sliced, halved or quartered, depending on size (red, gold, green and yellow look good together)
- 400g can cannellini beans, drained
- 1 avocado, stoned, peeled and sliced
- good handful baby spinach
- 2 tbsp sherry vinegar
- 1 garlic clove, chopped
- 1 tbsp chopped oregano
- crusty bread, to serve
- 12cups torn mixed salad greens (such as spinach, arugula, and/or mesclun)
- 2 tomatoes, cored and cut into wedges
- 3ounces goat cheese, crumbled
- 1/2 cup hazelnuts, toasted* and chopped
- 2 shallots, finely chopped
- 1/3 cup champagne vinegar
- 1tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup olive oil
- 2tablespoons snipped fresh chives
- Arrange greens, tomatoes, goat cheese, and hazelnuts on a serving platter. Drizzle with 1/2 cup Champagne Vinaigrette. Makes 12 servings.
- Champagne Vinaigrette:In a food processor, combine shallots, champagne vinegar, lemon juice, salt, and ground black pepper. Cover and begin processing. Slowly add 1/2 cup olive oil in a steady steam through feed tube; process until combined. Transfer to a small bowl. stir in snipped fresh chives. Cover and chill for at least 1 hour or up to 3 days. Stir before serving. If oil in dressing sets up, let stand at room temperature for 30 minutes before serving. Makes about 1 cup.
- *Test Kitchen Tip:To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice. After toasting hazelnuts, place warm nuts in a clean kitchen towel and rub with the towel to remove the skins.
- 1 1/4 cups dried beans, preferably heirloom, or 2 15-ounce cans White Beans, rinsed(see Tip)
- 1teaspoon salt, divided
- 1/2 cup minced Red Onion
- 1/4 cup cider vinegar
- 4teaspoons honey
- 1teaspoon peanut or canola oil
- 1/2 teaspoon freshly ground pepper, or to taste
- 8ounces Green Beans, trimmed and cut into 2-inch Pieces
- 1 cherry or Grape Tomatoes, halved or quartered
- 1/2 cup Fresh Basil leaves, thinly sliced
- 1pound tomatoes, sliced
- If using canned beans, skip to Step 3. If using dried beans, rinse and pick over for any stones, then place in a large bowl, cover with 3 inches of cold water and soak at room temperature for at least 6 hours or overnight. (Alternatively, use our quick-soak method: see Tip.)
- Drain the soaked beans, rinse and transfer to a large saucepan. Add 6 cups cold water. Bring to a simmer, partially cover, and simmer gently, stirring once or twice, until tender but not mushy, 20 minutes to 1 hour, depending on the freshness of the dried beans. (If you're using heirloom beans, be sure to check them after 20 minutes--they tend to cook more quickly than conventional beans.) If at any time the liquid level drops below the beans, add 1 cup water. When the beans are about three-fourths done, season with 1/2 teaspoon salt. When the beans are tender, remove from the heat and drain.
- Combine the beans (cooked or canned), the remaining 1/2 teaspoon salt, onion, vinegar, honey, oil and pepper in a large bowl. Stir, cover and refrigerate to marinate for at least 1 hour or overnight.
- Cook green beans in a large pot of boiling water until crisp-tender, about 5 minutes. Drain, rinse with cold water, and drain again. Pat dry and add to the marinated beans. Stir in cherry (or grape) tomatoes and basil. Season with pepper.
- To serve, arrange tomato slices around the edge of a serving platter or shallow salad bowl and spoon the bean salad into the center.
- Tips:Tip: To quick-soak beans, place in a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil. Boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour. Proceed with Step 2.
- While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.
- MAKE AHEAD TIP: Prepare through Step 3, cover and refrigerate for up to 1 day.
- 3 cups arugula, spinach or mescluen
- 1 tomato, cored and cut into wedges
- 1 ounce goat cheese or Blue Cheese, crumbled
- 2 tablespoons hazelnuts, toasted and chopped
- 1 small shallot, finely chopped
- 1/4 cup Olive Oil
- 3 tablespoons cHampagne vinegar
- 1 teaspoon finely shredded lemon peel
- 1/8 teaspoon salt
- Dash ground black pepper
- Arrange greens, tomatoes, goat cheese, and hazelnuts on serving plate.Pass salad dressing.
- In a jar with a screw top lid, combine shallots, oil, champagne vinegar, lemon peel, salt, and ground black pepper. Cover and shake well.Cover and chill leftover dressing for up to two weeks. If oil in dressing sets up, let stand at room temperature for 30 minutes before serving. Makes about 1/2cup.