This salad recipe is perfect for picnics and parties. It can be done in advance and tastes even better the next day. Spanish Chorizo whips up the white beans. Pepperoni sausage is an acceptable substitute for the Spanish chorizo.
Yield: 4
Time: about 40 minutes
Ingredients:
- 2 cups (400 g) canned or frozen cannellini beans
- 4 Tbsp olive oil
- 1 medium fennel bulb, cut into 1/8 inch (3 mm) strips
- 1 medium red pepper, about 1 cup (140 g), sliced into 1/8 inch (3 mm) strips
- 1 medium green pepper, about 1 cup (140 g) sliced into 1/8 inch strips
- 1/2 cup (30 g) scallions cut into 1/8 inch (3 mm) pieces
- 2 garlic cloves, peeled and thinly sliced
- 1 cup Spanish Chorizo or Pepperoni, cut into 1/8 inch (3 mm) slices
- 8-16 cooked mussels cooled
- 1 cup (240 ml) extra virgin olive oil
- 1/2 cup (120 ml) red vine vinegar
- salt and freshly ground pepper
- 4 Tbsp fresh cilantro (coriander leaves) or flat-leaf parsley, finely chopped
Preparation:
If you use canned beans drain them in a colander and rinse them briefly under cold water. Using frozen beans follow package direction and cool them.
Heat olive oil in a skillet. Sauté chorizo briefly, 1-2 minutes. Add onion and sauté until the onion just starts to soften. Add garlic, fennel, peppers and sauté 5 minutes longer. Vegetables should still retain some bite. Remove from skillet and set aside to cool.
Mix olive oil, red vinegar, salt and freshly ground pepper into a vinaigrette.
Add cooled beans, the onion, fennel, peppers,
Just before serving, remix beans again and add the chopped scallions. Arrange the mussels on top and serve at room temperature with crusty bread.
