White Bean Salad with Arugula Pesto

This is a dinner salad – the beans really make it filling without feeling stuffed. You need preserved lemon so make sure you have it before you start this recipe.

  • 8 c arugula
  • 1/2 c pine nuts
  • 1/4 c grated parmigiano
  • 1/2 preserved lemon, chopped
  • 1 clove garlic
  • 1/2 tsp salt
  • 1/3 c olive oil
  • 2 – 15 oz cans white beans, drained and rinsed
  • Pepper
  • 1 shallot, sliced thin

In a food processor, combine 2 c packed arugula, nuts, cheese, lemon, garlic and 1/4 tsp salt. Process until finely chopped. Add oil with the motor running.

Warm the beans for 2 – 3 minutes. Toss with 1/4 of the pesto, add more if needed to coat the beans.

Toss the remaining arugula with 1 – 2 tbsp olive oil, salt and pepper.

Divide arugula among plates, top with beans.

Serves 4.

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