Arugula and White Bean Salad

Insalata di Rucola e Cannellini

Makes 6 Servings

3/4 cup Braised Cannelini Beans (see recipe, page 000)
2 large bunches arugula (about 1 pound)
1 small red onion, sliced thin
1/4 cup extra virgin olive oil, or to taste
1 ½ tablespoons red wine vinegar, or to taste
Salt
Freshly ground pepper

You can make this salad with Braised Cannellini Beans, and save the rest for a side dish, or you can soak and cook an extra half cup of beans when you make the Escarole and White Bean Soup on page 000. In that case, remove the beans for this salad before you stir in the escarole and finish the soup. If you do make this salad when you’re making escarole soup, substitute some of the tender, inner leaves of escarole for the arugula called for above, and use the tougher outer escarole leaves for the soup.

You don’t have to use cannellini beans. Kidney beans, chickpeas or just about any bean you like can go into this salad. Whatever beans you use, cut the onion thin and at the last minute so it stays crunchy.

Fish the right amount of beans out of the cooking liquid and let them cool completely on a baking pan.

Meanwhile, pluck the protruding stem ends of the arugula off and discard any wilted or yellow leaves. Wash the arugula in a large bowl or sinkful of water to remove all sand and grit. Dry the arugula well, preferably in a salad spinner, and transfer it to a large mixing bowl. Scatter the cooled beans and onion over the greens and season everything with salt and pepper. Pour the olive oil over the salad, toss to coat, then repeat with the vinegar. Check the seasoning, adding more salt, pepper, oil or vinegar as you like. Serve immediately.

SIDEBAR:Pan-fried Garlic Bread
Traditionally, in Italian-American restaurants, garlic bread entailed lots of chopped garlic mixed with butter and a little oil. This version, struffinato— or rubbed— with a smashed garlic clove, is more subtle, and is the right match for the Arugula and White Bean Salad (above) or the White Bean and Escarole Soup (see recipe, page 000).

Choose a large heavy skillet—cast iron is ideal— brush it lightly with olive oil and set it over medium-low heat. Cut a loaf of Italian bread in half lengthwise, then cut it crosswise into 3 or 4-inch pieces. Rub the cut surfaces with a smashed garlic clove and brush them with Garlic-Infused Olive Oil (see page 000) or extra virgin olive oil. Arrange as many of the pieces, cut side down, in the pan as fit without touching. Weight the bread down with a slightly smaller skillet and cook until the underside of the bread is golden brown and crispy, about 5 minutes. Remove and repeat as necessary with the remaining bread. You may keep the cooked garlic bread warm in an oven turned to the lowest setting.