July 26, 2018

Cannellini Bean Salad

I normally use wholegrain mustard in a mediterranean-style dressing but I didn’t have any so I had to resort to squirty yellow mustard instead. Game changer. Using the squirty yellow stuff creates a thick golden yellow dressing which looks and tastes fantastic. You can’t quite see it on the pic because it’s run to the bottom but it’s there, trust me as Donald Trump would say.

Ingredients

  • Half a can of cannellini beans, you could use butter beans or any white beean
  • A handful of shredded lettuce
  • Half a cucumber chopped into 1cm cubes
  • A handful of crutons
  • A handful of oregano leaves. Again it doesn’t have to be oregano, basil and parley would work just as well

For the dressing

  • 3 parts Olive oil
  • 1 Lemon Juice
  • A dash of white wine or cider vinegar
  • A squirt of squirty yellow mustard
  • Salt and pepper, a bit more generous than you’d normally be

Instructions

Arrange the salad on a plate.

Pile on the white beans.

Pour over the dressing.

Sprinkle with the croutons and oregano.

Notes

Watch Jamie Oliver’s guide to the ‘principals’ of creating a great salad here
Read Felicity Cloake’s guide to making a French Dressing here

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