Lemony White Bean And Arugula Salad
Servings 4
Ingredients
- 1 shallot, thinly sliced ( about 1/4 cup)
- 1 tsp grated lemon zest plus 1/4 cup fresh lemon juice about two lemons
- 1 tbsp Dijon mustard
- 2 15 oz cans cannellini beans, drained and rinsed
- 2 large celery stalks, thinly sliced about 1 cup
- 1/2 cup extra-virgin olive oil
- 1/4 cup chopped fresh dill, plus more for garnish
- 1/4 cup chopped fresh parsley
- 1 tsp granulated sugar
- 1 tsp Kosher salt
- 1/2 tsp black pepper
- 4 oz feta cheese, crumbled about 1 cup
- 3 cups baby arugula
- chopped smoked almonds for garnish
Instructions
- Stir together shallot, lemon zest and juice and Dijon mustard in a large bowl; let stand for 10 minutes. Stir in beans, celery, oil, dill, parsley, sugar, salt, and pepper until beans are well coated. Fold in feta.
- Add arugula to platter and arrange bean mixture on top. Garnish with chopped smoked almonds and additional dill. (I used some sage from our garden for garnish).