White Bean Salad with Spring Vegetables
In this fresh take on white bean salad, sugar snap peas and radishes add crunch, while dill and chives lend bright flavor. Ricotta salata cheese contributes a salty note. A mandoline makes it easy to quickly and uniformly slice the radishes.
For the vinaigrette:
- 1/4 tsp. sea salt, plus more if needed
- 2 Tbs. sherry vinegar, plus more if needed
- 1 small shallot, finely minced
- 2 tsp. Dijon mustard
- 6 Tbs. (3 fl. oz./90 ml) extra-virgin olive oil
- 4 cups (1 3/4 lb./875 g) cooked cannellini beans
- 3/4 lb. (375 g) sugar snap peas, blanched (about 4 cups)
- 1/4 cup (1/3 oz./10 g) fresh dill, torn from stems
- 1/2 cup (3/4 oz./20 g) very thinly sliced fresh chives
- Sea salt and freshly ground pepper
- 3 cups (3 oz./90 g) young pea tendrils
- 1/2 cup (2 1/2 oz./75 g) crumbled ricotta salata cheese
- 1 cup (4 oz./125 g) shaved watermelon or breakfast radishes (from 2 to 3 radishes)
To make the vinaigrette, in a small bowl, whisk together the 1/4 tsp. salt, 2 Tbs. vinegar and the shallot and let stand for 10 minutes. Whisk in the mustard and then the olive oil until the vinaigrette is emulsified. Taste and add more salt or vinegar, if needed. Set aside.
In a large bowl, stir together the cannellini beans, snap peas, dill, chives and 1/4 cup (2 fl. oz./60 ml) of the vinaigrette. Season with salt and pepper to taste. Arrange on a large serving platter and garnish with the pea tendrils, cheese and radishes. Drizzle with the remaining vinaigrette just before serving. Serves 6 to 8.
Adapted from Feast Charleston, Charleston, SC