Arugula and Cranberry Bean Bread Salad
Source: Daniel Capra, Paula LeDuc Fine Catering
Recipe Type: Salads | Seasons: Summer
This recipe was made at CUESA’s Fifth Annual Summer Celebration on June 14, 2015.
Serves 6
INGREDIENTS
Arugula and Lemon Verbena Purée
(Makes 2½ to 3 cups)
1 handful arugula, blanched in salted water and cooled
¼ cup lemon verbena
1 cup olive oil
Salt and pepper
Salad
1 handful arugula
2 cups cooked cranberry beans
1 tablespoon rinsed and chopped preserved orange or lemon
2 cups smoked or grille croutons
½ cup sliced scallion, white and green parts
1 cup diced, rendered bacon
¼ cup arugula flowers
Salt and pepper
PREPARATION
To make the purée: Purée the arugula, lemon verbena, and ¼ cup water in a blender. Slowly add the oil. Season with salt and pepper to taste.
To make the salad: Mix together all the ingredients in a bowl with 1 cup of the arugula lemon verbena purée, and season with salt and pepper to taste. Enjoy!
Photo by Amanda Lynn Photography
