Custom recipes for the 2011 Limited Editions created exclusively by Food Network host Anthony Sedlak. Download the full recipe book here.
Mediterranean White Bean Salad
Serves 4 persons
THE WINE
Spanish Matador Trio Red – April
THE FOOD
Mediterranean White Bean Salad, Marinated with Garlic, Extra Virgin Olive Oil, Parmigiano-Reggiano & Fine Herbs
ABOUT THE DISH
Mediterranean fare showcases the simplicity of combining a handful of vibrant ingredients into one dish. The combination between the Spanish Matador Trio Red and this simple salad is the perfect start to a top shelf meal. The softly rounded tannins of the wine with complex aromas have a playful mingle with the garlic and Parmigiano-Reggiano.
THE TIP
This easy and elegant salad is a perfect make-ahead and served best at room temperate. Lovely on its own, it is also the perfect side to chargrilled Italian sausages or a simple herb salad. For a savory addition, try adding diced and pan fried crispy bacon to the salad or a sweet drizzle of white balsamic glaze.
INGREDIENTS
- 1 can butter beans (381ml)
- 1 can cannellini beans (381ml)
- 1 can white navy beans (381ml)
- 1 cup pitted kalamata olives, chopped
- 6 – 8 artichoke hearts, (canned) roughly chopped
- 1 ½ cups finely grated parmigiano-reggiano
- 1 clove garlic (large), grated on a fine rasp
- ½ cup finely chopped chives
- ¼ cup chopped dill
- ¼ cup finely chopped spring onions
- ¼ cup finely chopped curly parsley
- ¼ cup extra virgin olive oil
- 1 tbsp white balsamic vinegar
- 2 tsp white truffle oil
- the juice of 1 lemon
PROCEDURE
Combine all ingredients in a large mixing bowl. Season generously with kosher salt and freshly cracked black pepper and toss to combine. Allow the salad to marinade for 1 hour at room temperature.
LE 2011 – April Red from Maverick Video Group on Vimeo.
