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Dinner in 35 minutes



Published: Wed, June 29, 2005 @ 12:00 a.m.



By BONNIE S. BENWICK

WASHINGTON POST

WHITE BEAN SALAD WITH TARRAGON VINAIGRETTE

A few minutes of marinating time does great things to beans from the pantry. Serve with a chewy, crusty bread. The vinaigrette can be stored in an airtight container in the refrigerator for up to 1 week.

Adapted from the new "Fresh Everyday: More Great Recipes From Foster's Market," by Sara Foster with Carolynn Carreno (Clarkson Potter).

For the vinaigrette:

1/3 cup plus 1 teaspoon white wine vinegar

Grated zest and juice of 1 large lemon

2 garlic cloves, minced

2 tablespoons chopped tarragon

2 tablespoons chopped flat-leaf parsley

1 teaspoon sweet paprika

1/2 cup extra-virgin olive oil

Sea salt

Freshly ground black pepper

For the salad:

1 large onion, thinly sliced

3 tablespoons olive oil

21/2 cups (from two 15.5-ounce cans) navy or Great Northern beans, rinsed and drained

1/2 cup artichoke hearts (packed in water), drained and chopped

1/3 cup pitted kalamata olives, thinly sliced (optional)

3 roasted red or yellow bell peppers (packed in water), patted dry and coarsely chopped

1/4 cup chopped flat-leaf parsley

Sea salt

Freshly ground black pepper

1 large head of romaine lettuce rinsed and dried, quartered lengthwise, or 1 package of 3 romaine hearts, halved lengthwise

For the vinaigrette: In a small bowl, combine the vinegar, lemon zest and juice, garlic, tarragon, parsley and paprika. Add the oil in a steady stream, whisking constantly until it is well blended. Season with salt and pepper to taste. Set aside.

For the salad: Preheat oven to 400 degrees.

On a rimmed baking sheet, scatter the onion slices and toss with 2 tablespoons of the olive oil to coat lightly. Cook until the onion is soft and light golden, 15 to 20 minutes. Allow to cool slightly.

Meanwhile, in a large bowl, combine the beans, artichoke hearts, olives, if desired, bell pepper, parsley and 1/2 cup of the vinaigrette. Season with salt and pepper to taste. Let stand at room temperature for 10 minutes or longer if time permits. Add the cooled onions and toss lightly to combine.

Lightly brush the cut sides of the romaine lettuce with the remaining tablespoon olive oil.

In a large grill pan or skillet over high heat, cook the lettuce cut side down, about 1 to 2 minutes, in batches, or just until the edges of the leaves begin to brown.

To serve, place the lettuce on individual plates, separating the leaves slightly. Divide the bean-onion mixture among the plates and drizzle the remaining vinaigrette over each.

Makes 4 servings.

Per serving: 867 calories, 34 g protein, 96 g carbohydrates, 39 g fat, 0 mg cholesterol, 6 g saturated fat, 210 mg sodium, 38 g dietary fiber.




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