Arugula and Cannellini Salad with Olive Vinaigrette
Along with garlic and anchovies, Nicoise olives are integral to Provencal cuisine. They are especially delicious in a vinaigrette tossed with white beans and pear tomatoes and then served over arugula. This colorful salad can also be served family-style in a large bowl; toss the arugula in the vinaigrette along with the beans and tomatoes, and let everyone help themselves. Nicoise olives have an appealing nuttiness that complements peppery arugula.
Martha Stewart Living, June 2002
For the Vinaigrette
- 1/2 cup pitted oil-cured olives, such as Nicoise (about 36)
- 1/4 cup water
- 1 garlic clove
- 1/2 cup packed fresh basil leaves
- 2 teaspoons sherry vinegar
- 1/2 teaspoon ground cumin
For the Salad
- One 15 1/2-ounce can white beans, rinsed and drained
- 1 1/2 cups pear, grape, or cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 bunch arugula (about 6 ounces), trimmed and washed
- Make vinaigrette: Combine olives and the water in the bowl of a food processor fitted with the metal blade. Process until olives are finely chopped. Add garlic, basil, vinegar, and cumin; process until mixture is smooth and combined, stopping to scrape sides of bowl with a rubber spatula as needed.
- In a medium bowl, combine beans, tomatoes, and red onion, and gently toss. Pour vinaigrette over bean mixture, and toss well to coat. To serve, divide arugula leaves among four plates, and mound bean mixture on top.
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