Equipment
Ingredients
Salad Base
- 400 g cannellini beans, rinsed and drained
- 100 g celery, finely diced
- 30 g scallions, thinly sliced
Balsamic Vinaigrette
- 45 ml extra virgin olive oil
- 25 ml balsamic vinegar
- 5 g garlic, minced
- 5 g dijon mustard
- 3 g salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Drain and rinse the cannellini beans thoroughly using a colander. Pat them completely dry with a clean kitchen towel to ensure the vinaigrette will cling to them properly.
Finely dice the celery, thinly slice the scallions, and mince the garlic.
In a large mixing bowl, whisk together the balsamic vinegar, minced garlic, Dijon mustard, salt, and black pepper. Slowly drizzle in the extra virgin olive oil while whisking constantly to create a stable, emulsified vinaigrette.
Add the dried cannellini beans, diced celery, and sliced scallions to the mixing bowl containing the vinaigrette. Gently fold the mixture together until all ingredients are evenly coated.
Allow the salad to rest at room temperature for 15 minutes before serving. This brief marination period allows the starchy beans to absorb the salt and acidity of the dressing.
Chef's Notes
- For the best texture and flavor adherence, ensure the beans are thoroughly rinsed and patted completely dry before dressing. Excess water will dilute the vinaigrette.
- Letting the salad rest for at least 15 minutes is crucial. Beans are naturally starchy and need time to absorb the acid and salt from the vinaigrette.
- If you plan to serve this the next day, consider holding back half of the celery and adding it just before serving to maximize the fresh crunch.
- The Dijon mustard is a functional ingredient here; even if you dislike the flavor of mustard, its emulsifying properties are necessary to keep the oil and vinegar bonded.
Storage
Refrigerator: 3 days — Flavors meld better on day two, but celery may lose its crispness
