(From Spokane Spokesman-Review)
1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 garlic clove, halved
Salt and Pepper to taste
8 fresh basil leaves, chopped, or one sprig rosemary, left whole
Pinch of red pepper flakes (optional)
3 cups cooked white beans, (i.e., cannellini, great northern) or two 15 oz cans, rinsed and drained
5 oz lettuce of your choice (about 8 cups)
1 pint quartered or sliced tomatoes (cherry, grape or other ripe tomatoes)
1 lg shallot, thinly sliced
6 oz small mozzarella balls or ½” cubes of fresh mozzarella
8 large basil leaves, chopped
In a small saucepan, whisk together first 6 ingredients. Add beans. Bring to a simmer, then remove from heat and let come to room temperature. Let marinate for 30 minutes (or up to 5 days, in fridge).
Assemble salad: In large bowl, toss lettuce, tomatoes, shallot, mozzarella, parmesan and basil. Add beans and marinade. Toss and serve.
Yields 6 servings