I wanted to make a wintery salad that would satisfy my salad cravings but not make me feel that I was eating something that transported me to the spring or summer that we have yet to enjoy. This white bean salad with a spiced lemon and Rosemary dressing suited me perfectly. It is a salad, but one with a little kick of heat and a dressing that brings these little beans to life.
I do love tinned beans. They are both useful and economical and let’s be honest, I never remember to soak my beans, and I am not sure there are many of us that do. I have every good intention to and they are a feature of my cupboard but I am seemingly incapable of thinking ahead when it comes to beans.
This is a perfect salad for cold weather and at this time of year, when there is not much happening down at the allotment, I like to turn to the store cupboard for my salad inspiration. Although I did make THIS salad (purple sprouting broccoli) last year on the blog and it is perfectly in season now if you want to have a double whammy of salad for tea!
I served this salad with some balsamic roasted chicken which I have written about HERE. Piment d’Espelette was something I discovered through reading the LOST IN AUSTEN (Kumquat & Chilli Charlotte) blog. Thank you Kit, a wonderful discovery 🙂
I am sending this over to Lavender & Lovage’s HERBS ON A SATURDAY . This month, the challenge is being hosted by LONDON BUSY BODY.
It is also going to be added to the ONE INGREDIENT linky hosted by me and co-host Franglais Kitchen this month. The Ingredient for March is The Chilli.
- -1 tin cannellini beans drained & rinsed,
- -1/2 lemon, both zest & juice,
- -1tsp finely chopped fresh Rosemary,
- -1 red chilli chopped finely ( de-seeded if you are not a hot chilli heat fan),
- -1/2tsp Piment d'Esplette (optional, this is something I found while on holiday in the South of France),
- -5tbsp good olive oil (extra virgin is preferable here),
- -Feta cheese broken into cubes or chunks.
- 1. Tip the cannellini beans into a salad bowl,
- 2. Combine all the remaining ingredients (apart from the Feta cheese) into a bowl and mix them together to form the salad dressing,
- 3. Pour over the cannellini beans and stir well to coat the beans,
- 4. If possible, let the salad marinate for at least 30 minutes for the flavours to infuse. I left my salad to marinate for 6 hours and the flavour was superb,
- 5. Add the crumbled/cubed Feat to the salad and serve either on it's own or with an accompaniment of your choice.
- This salad improves with a little time left to marinade in the fridge before serving. The flavours will become more pronounced and intense.