May 2, 2011
This salad was inspired by one I spotted on the menu at Le Verdure, the vegetable centric restaurant in the Flatiron Italian food mecca known as Eataly. On a beautiful day about two weeks back, I walked over to Eataly after work and enjoyed a relaxing solo meal at the bar of Le Verdure. I saw this salad on the menu but ultimately ended up choosing two hefty slices of bruschetta-- one with mushrooms and braised kale, and the other with oven roasted cherry tomatoes and fresh ricotta cheese. Both were delicious but I left wondering if I should have gotten the salad, as it continued to linger in my mind.
The next day, I decided to recreate my own vision of 'the salad that got away' at home; this is what I came up with.
Three Bean Salad with Rosemary Dressing
No measurements here as I don't find them necessary when making salads. Use ingredients to your liking.
Cherry or grape tomatoes, halved
Kalamata olives, halved
Butter lettuce, romaine, or a mix
Rosemary olive oil, or chopped fresh rosemary and olive oil
White wine vinegar
fine grain sea salt
Blanch the haricot verts and wax beans. (Fill a large bowl with fresh water and ice cubes, place in the sink. Bring a pot of salted water to a boil, pour in the beans and boil for a minute or less. Pour into a collander to drain hot water and then quickly submerge beans into the ice water bath to stop cooking). Cut into halves or thirds and pour into a large bowl. Add the garbanzo beans, tomatoes, olives, and butter lettuce. Whisk dressing ingredients in a bowl and pour over salad. Lightly toss with hands and serve. Season with salt, pepper, or extra rosemary as needed. Or top with Rosemary Crackers, if you've got any!