Warm White Bean Salad with Gremolata Dressing

Preparation info
  • Makes

    8

    Servings
    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

Because we prefer a firm bean in salads our first choice is dried beans that we’ve cooked ourselves rather than canned beans, even though canned beans are quicker. If dried cannellini beans are not available, use any oval-shaped white bean. Great Northern, baby limas, or navy beans are all good choices.

Ingredients

  • cups dried cannellini beans, rinsed (see Note)
  • 1 cup diced (¼

Method

  • Soak the beans overnight or use a quick soak as described on. Drain beans. Add 2 quarts fresh water and simmer beans, covered, until tender but not mushy, 1½ to 2 hours. Drain.
  • Add the onion, celery, and celery leaves to the hot beans. Combine the parsley, lemon zest, garlic, and olive oil in a food processor and process, pulsin