This rustic warm white bean and mushroom salad is the epitome of Provençal dining. A melange of buttery beans, tender mushrooms, fresh thyme and garlic all cooked in a touch of white wine and served over tender baby greens–I decided to add a last minute ‘pop’ of flavor with a tangy drizzle of a preserved lemon vinaigrette. A perfect side dish idea for your next roast chicken menu or even an interesting idea for a bruschetta topping.
(To view this recipe, click on the blue title of the blog post above*)
Sorrel, White Bean & Mushroom Salad with Tangy Preserved Lemon Vinaigrette
Ingredients:
- Sorrel or baby spinach for serving
- 1 Tablespoon unsalted butter
- 1 teaspoon extra virgin olive oil
- 4 garlic cloves, thinly sliced
- 4 oz. sliced mushrooms
- Salt and pepper
- 1 can white beans, drained and rinsed
- 1 Tablespoon fresh thyme leaves, chopped
- ¼ cup dry white wine
- For the vinaigrette:
- Peel of ½ a preserved lemon, chopped
- 1 red chile pepper from a jar of a preserved lemon, chopped
- 3 Tablespoons white wine vinegar
- 3 Tablespoons extra virgin olive oil
- Salt and pepper to taste
Directions:
- Arrange the fresh greens on a serving platter. In a straight-sided sauté pan melt the butter with the oil over medium heat. Add in the garlic and the mushrooms, along with the fresh thyme, ½ teaspoon of salt and a big grinding of black pepper. Sauté for 5-7 minutes, then add in the drained beans. Cook for another 10 minutes, or until the mushrooms have released most of their liquid. Add in the white wine, reduce the heat to low and cook an additional 5 minutes.
- For the vinaigrette, whisk all of its ingredients together; taste and season with salt and pepper. Drizzle over the warm beans; serve it all over the baby greens.
Tagged: fresh thyme, garlic, mushrooms, preserved lemon, preserved lemon vinaigrette, Provencal, Provence, sorrel, spinach, warm white bean salad, white beans, white wine
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