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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

La Scala Dense Bean Salad Recipe

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This recipe for La Scala Dense Bean Salad is from Sadler Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 bag of Persian cucumbers
1 container of cherry tomatoes
1 bunch of parsley
1 container of mini mozzarella balls
1 container of turkey deli meat
1 shallot
1 can of chickpeas
1 can of white beans
1/2 a jar of sliced kalamata olives
1/2 a jar of sliced pepperoncinis
1 cup of grated parmesan cheese

For the Dressing
2 cloves of grated garlic
1/4 cup red wine vinegar
1/4 cup olive oil
2 tbs dijon mustard
1 tsp sea salt
1 tsp Italian seasoning
the juice of half a lemon
Directions:
Directions:
Dice the cucumbers, slice tomatoes in half, chop the parsley, finely mince shallot, and thinly slice calabrese. Add the cucumbers, tomatoes, parsley, shallot, and calabrese to a bowl. Add in the grated parmesan, mini mozzarella balls, sliced olives, and pepperoncini.
Rinse and drain chickpeas and white beans and add them to the bowl.

Dressing:
In a large cup add the olive oil, red wine vinegar, garlic, lemon juice, mustard, sea salt, pepper, and Italian seasoning. Use a milk frother to blend until creamy.
Pour the dressing over the top of the salad ingredients and toss.

 

 

 

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