A salad? A meal? Yes, both in one!
1 15-ounce (520 g) organic cannellini beans, drained and rinsed
Serves 6
1 pound (240 g) organic potatoes, cut into chunks
1/2 tsp. (2,5 ml) sea salt
2 Tbs. (30 ml) red wine vinegar
1 Tbs. (15 ml) Dijon mustard
1/4 cup (60 ml) olive oil
1 15-ounce (520 g) organic cannellini beans, drained and rinsed
1 bunch trimmed scallions or a cup (240 ml) chopped onions
6 cups (1440 g) organic baby arugula or mix lettuce
2 organic hard-boiled eggs, peeled and quartered
optional: 6 anchovy fillets
A. Potatoes:
1. Put the potatoes and salt in a medium saucepan of cold water to cover the potatoes.
2. Bring to a simmer, and cook until tender, about 10-12 minutes. Drain well.
B. Dressing:
1. Pulse in a processor, vinegar, mustard (and anchovies). Drizzle in the oil.
C. Cooled potatoes:
1. Put them in a bowl. Add the beans and scallions/onions.
2. Toss in three-quarters dressing.
D. Salad:
1. In another bowl, toss the lettuce and remaining dressing.
2. Add the eggs.
3. Serve the salad on plates, with the lettuce-egg mixture on top of the potatoes.
