One of my favorite things to cook are dishes made of simple ingredients that taste absolutely fantastic. This salad is one of those dishes. It is insanely easy to make, but you if you're like me, you'll be seriously depressed when you eat the last forkful.
I love fresh herbs and good tomatoes in pretty much anything. In the past I haven't eaten a lot of parsley because in the herb world its kind of boring. Its that normal kid in school who doesn't get into trouble, but doesn't do anything extraordinary either. Or at least that's what I thought. Parsley is way more than that green stuff that's on the side of your plate in restaurants. It cleanses your palate and packs a punch of flavor all at the same time. Sure everyone loves basil and cilantro, but invite parsley over to the dinner table once and in a while. He really makes for good company :D
In addition to the lovely tomatoes and parsley I decided to use a healthy dose of garlic scape in this recipe. My fridge is exploding with garlic scape from my CSA so I have started subbing them in recipes anytime it calls for an onion/onion type plant (ie. scallions, green onions). I must say they made a lovely addition to this salad, although if you're planning on kissing or talking to someone at a close distance you should have some Mentos or Tic Tacs on hand because while they might be small they've got spunk.
The dressing for this salad is the perfect compliment to the slightly harsh bite of the parsley and garlic scape. It's made with honey and spicy mustard, so it has the classic combo of sweet and sour. If you're not chomping at the bit to make this salad you need to get your head examined.
No questions asked, in this salad beans really are the magical fruit. And no not in that way...
Bean Salad with Parlsey
Adapted from Moosewood Restaurant Celebrates
1 can white beans
2 tomatoes, chopped
Good fistful of parsley, chopped
2 garlic scapes or green onions, chopped (I use a pair of scissors which works like a charm)
2 T. honey
1 T. vegetable oil (I used olive)
1 T. vinegar (I used basic white vinegar)
1 T. spicy mustard
1. Combine all the vegetables in a bowl or 9 x 9 glass pan.
2. Whisk together dressing ingredients.
3. Combine and let sit for at least 20 minutes or overnight to develop flavor. Enjoy!
What I'm Listening to Today
Wide Eyes: Local Natives
Until the End of the World: U2-->the craze isn't over yet!
Explorers: Sky Sailing
I will have to try this. Would you like my recipe for 3 bean salad (Grandma copied hers from me)
ReplyDeleteLonna