White Bean Salad with Fresh Herbs, and Agave Sumac Vinaigrette W.S.G.
Note: This salad is easy to make and quite satisfying served with a bitter salad.
From James O'Shea at the West Street Grill
½ Cup of finely chopped shallots
½ Cup of freshly squeezed lemon juice
½ Tsp. of Fleur De Sel
A few dashes of hot sauce (sriracha or green tabasco)
In a medium bowl, mix all ingredients together and set aside for flavors to develop.
Add 2 Drained cans of Organic Cannellini beans to the dressing.
1/3 Cup of Extra Virgin Olive Oil warmed over low heat until heated through
1/3 Cup of fresh herbs, chives, mint and parsley finely chopped
3 / 4 Tsp. of Sumac
1 1/2 Tsp. Agave
Add the warm oil to the bean mixture, then add the herbs, agave and sumac. Gently toss and fold together until well combined.
Let stand at room temperature for a few hours before serving if possible. Taste and adjust seasoning.
Serve with a green salad or bitter greens with a little E.V.O.O. (extra virgin olive oil), lemon juice and a pinch of Fleur De Sel.