Italian Butter Bean Salad

fennel, cremini mushroom, green olives

STARS

Italian butter beans! We can't think of a better way to get protein when a steak isn't an option. Marinate creamy butter beans with pesto and lemon and serve over a bed of baby arugula, radicchio, green olives, roasted cremini mushrooms, thinly sliced onions and shaved fennel. Complete the salad with a sherry vinaigrette laced with oregano for a perfect herbaceous punch.

Difficulty Level

Total Time: 30 minutes

Active Time: 30 minutes

Ingredients

Mushrooms

1 pound cremini mushrooms, quartered
1 tablespoon olive oil
1/2 teaspoon salt
Black pepper, to taste

Sherry Vinaigrette

2 tablespoons sherry vinegar
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
1 shallot, chopped
2 tablespoons minced oregano
1 tablespoon Dijon mustard
2 teaspoons dried oregano
½ cup olive oil
Salt and pepper to taste

Pesto

1 lemon, juiced
1 garlic clove
2 tablespoons pine nuts
½ cup shredded parmesan cheese
2 cups basil leaves
½ cup packed baby arugula
¼ teaspoon salt, to taste
Pinch black pepper, to taste
½ cup olive oil

Salad

2 15-ounce cans butter beans, drained and rinsed
1 head radicchio, sliced thinly
3 cups baby arugula
1 bulb fennel, sliced very thinly
1/2 cup green olives, pitted
Fresh parsley and basil for garnish

Directions

Preheat the oven to 450°F.

Toss the mushrooms with the oil, salt and pepper on a baking sheet and roast for 10-15 minutes, until crisp.

Make the vinaigrette by combining all of the ingredients except the oil in a bowl with a whisk. Continue whisking while you drizzle in the oil until emulsified. Adjust seasoning with salt and pepper.

Combine all of the pesto ingredients except the oil in a blender, food processor, or immersion blender. Process until mostly smooth. With the motor running, slowly add the oil until you reach a smooth and creamy consistency. Season to taste.

Toss the butter beans with the pesto to coat.

In a large bowl, toss together the radicchio, arugula, fennel, pesto butter beans, olives, roasted mushrooms, fresh parsley, basil, and vinaigrette.