(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

Categories: Recipes