Now that the lettuce is done we turn our attention to other salads.
It’s always nice to have a salad on hand in the fridge to have for an easy lunch or quick addition to dinner.
I love pasta and rice salads, but I’m referring to vegetable salads – Cole Slaw, Cucumber Salad, Three (or Five) Bean Salad, Tomato Salad just to name a few.
This one is slightly different in that it has lightly sautéed carrots and onions. I love cooked onions but am not a fan of raw onions. Thus my compromise.
Serve freshly made and slightly warm of refrigerate for later. It will keep several days.
White Bean, Carrot, Celery Salad
Total time: 15 minutes
Ingredients:
- 1 3/4 cups (15oz, 450gr) white beans (cannellini), drained, rinsed
- 1/2 cup sliced celery, 1 – 2 ribs
- 1 carrot, chopped
- 1 small onion, chopped
- 1 clove garlic, minced
- 2 tsp olive oil
- 1 tbs freshly snipped chives
- 2 tbs freshly snipped basil
- Vinaigrette:
- 1 tbs tarragon white wine vinegar
- 1 1/2 tbs lemon juice, fresh
- 1 tbs Dijon-style mustard
- 3 tbs salad olive oil
Instructions:
- Heat oil in medium skillet. Add carrots, onions, garlic and sauté just until tender, 5 – 8 minutes.
- Remove and put into a bowl.
- Add beans, celery and herbs to bowl, stir to combine
- Make Vinaigrette:
- Put vinegar, lemon juice and mustard in a small bowl. Whisk well.
- Add oil very slowly, whisking constantly. It should incorporate as you add it.
- Add vinaigrette to salad and stir to combine. Serve as is (slightly warm) or refrigerate for later.
We went for another bike ride today, along the canal again, but in a different place and in a different direction.
I was wondering, as I was racing along in low gear (I love to pedal hard and go fast!) on this gorgeous, flat, paved trail…..
I was wondering how many of the kids I used to race around our small town with when I was a kid are still riding their bikes.
We see all ages riding when we are out on the trails but we don’t, personally, know any other adult here that rides a bicycle….. Especially not for pleasure and / or exercise.
During Tour de France season we see lots and lots of young men, in full gear, racing madly around the countryside, but I’m not counting them.
Actually, now that I think about it, other than the neighbor that I walk with I don’t know more than 1 or 2 people that exercise at all.
Oh, never mind…..
On to the car.
I love it when we see something unexpected in an out-of-the-way place.
This car, an Eldorado according to the sign, was tucked into a little clearing along the trail.
Someone, clearly, has too much time on their hands,,,,,
It actually has a gear shift although it’s kind of hard to pick out in the photo…. all the wood kind of blending together.
And a bench seat.
Headlights, grill front and fender were all in place.
As were the taillights.
Mon mari says it’s a ’59
My father in law had one of those! Of course, I imagine his ran a little better…
Did you use fresh or canned beans? Fresh, I’m guessing. I’d have to use canned so, two cans? By the time I get home from work, cooking beans is out of the question because I never remember to soak them the night before and they still take time. But I like this one so will definitely try it. 🙂
nightsmusic, no, I used canned…. much easier And only 1 can – 1 1/2 cups.When I do cook the I use the pressure cooker.
Made this today omitting the garlic and lemon juice and adding 2 tablespoons of honey instead and a couple sprinkles of garlic powder and regular yellow mustard instead. It was delicious. My husband and I finished it off in no time. Oh another change. I didn’t use the lettuce nor did I cook the carrots, onions or garlic. I just cut them up finer.
Glad you liked it! I hate to admit it…. but I don’t like raw onion, but I love cooked onion – which is why I cooked it lol