White Bean Salad With Zucchini And Parmesan Cheese Recipes

WHITE BEAN SALAD WITH ZUCCHINI AND PARMESAN CHEESE

Steps:

• Place all ingredients in a medium bowl. Season with salt and pepper. Toss to combine.

ZUCCHINI AND WHITE BEAN CAESAR

Steps:

• Tear ½ small loaf crusty bread (such as country-style, ciabatta, or baguette) into 1" pieces (you should have about 4 cups). Heat ⅓ cup extra-virgin olive oil in a large skillet over medium-high. Add bread and season with kosher salt and freshly ground black pepper. Cook, tossing occasionally, until golden brown and crisp on all sides, about 5 minutes. Transfer to a plate.
• Whisk together 2 large egg yolks*, 2 large garlic cloves, finely grated, 1 tsp. finely grated lemon zest, ¼ cup fresh lemon juice, and 3 tsp. Dijon mustard in a medium bowl. Whisking constantly, gradually pour in ⅓ cup extra-virgin olive oil, starting drop by drop and increasing to a steady stream. (To keep the bowl from sliding as you whisk, set inside a snugly fitting saucepan or wrap a damp kitchen towel around base of bowl to stabilize.) Whisk until mixture is emulsified and achieves a consistency between heavy cream and mayonnaise. (Alternatively, you can use a food processor, first pulsing egg yolk mixture together, then running the motor while you gradually stream in oil.)
• Finely chop 3 oil-packed anchovy fillets, then sprinkle with salt and use the side of your knife to mash into a paste; scrape into egg yolk mixture. Add 1½ oz. Parmesan, finely grated, ½ tsp. Diamond Crystal or ¼ tsp. kosher salt, and lots of pepper; whisk to combine. Taste dressing and season with more salt and pepper if needed (dressing should be pretty assertive-we're about to add lots of bread, zucchini, and beans).
• Place croutons, 1½ lb. zucchini (about 6 medium), shaved into ribbons lengthwise with a vegetable peeler, and one 15.5-oz. can white beans (such as cannellini, butter, or navy), rinsed, patted dry, in a large bowl; drizzle with dressing and toss gently to coat.
• Divide salad among plates and top with more Parmesan and lemon zest, season with more pepper, and drizzle with more oil if desired. Serve with lemon wedges for squeezing over. *Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems...or people who don't like raw eggs. Just use coddled egg yolks instead if needed.

WHITE BEAN SALAD

Steps:

• Place beans, celery, red pepper, vinegar, and oil in a medium bowl. Toss until well combined. Adjust seasonings with salt and pepper. Add basil and serve immediately.
• Morph: For a super quick white bean dip: puree the salad in a food processor or blender, add 1 or 2 dashes of hot sauce and serve on crackers or grilled bread.

WHITE BEAN SALAD

Steps:

• Combine the beans in a large bowl with the red onion, parsley, optional herb of choice, salt, and pepper.
• Slowly stir in the dressing to taste. Garnish with the scallions. Serve immediately or refrigerate. The salad will keep in the fridge for up to 3 days.

WHITE BEAN SALAD

Steps:

• 1. If you're using dried beans, first rinse them, picking out any stones, and place in a bowl. Cover with cold water and soak for 8 hours, or overnight, then drain the beans and place in a pot. Add the garlic and bay leaf and enough water to cover the beans by at least 1 inch. Bring to a boil, reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour.
• 2. In a small bowl, combine the olive oil, lemon zest, lemon juice, honey, and shallot. Whisk to combine.
• 3. When the beans are done, drain them well and place in a medium bowl. Discard the bay leaf and garlic clove. Add one third of the vinaigrette to the warm beans and toss; then let stand for 15 minutes, tossing occasionally. If using canned beans, rinse and drain them, then toss with the vinaigrette.
• 4. In a small pot of boiling water, cook the snow peas or sugar snap peas for 1 minute. Using a slotted spoon, place them in a bowl of ice water. Drain, pat dry, and slice thin.
• 5. In a large salad bowl, place the cooled beans, snow peas, chives, radishes, and basil. Pour the remaining dressing over and toss lightly. Serve immediately.

SHAVED ZUCCHINI SALAD WITH PARMESAN PINE NUTS

Steps:

• Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.
• Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Using vegetable peeler, shave strips from Parmesan wedge over salad.

WHITE BEAN SALAD WITH LEMON AND PARMESAN

Steps:

• In boiling water blanch the green beans for 2-3 minutes, and the zucchini for under 1 minute. Drain and rinse under cold water to stop the cooking process.
• Combine all ingredients, including the cooked veggies, tossing gently to mix everything together.
• Serve at room temperature.