White Bean, Arugula and Dill Salad with Tarragon Dressing

Christy Rost


215-ounce cans Great Northern Beans, rinsed and drained
3sprigs fresh dill, chopped
1small bunch fresh arugula, stemmed and chopped
½cup diced onion
1clove garlic, peeled
2tablespoons tarragon vinegar
½teaspoon Dijon mustard
2 to 3drops white wine Worcestershire sauce
Coarse salt and freshly ground black pepper, to taste
¼cup olive oil

In a large mixing bowl, gently stir together beans, dill, arugula, and onion; set aside.

To the bowl of a mini-food processor, add garlic, tarragon vinegar, Dijon mustard, Worcestershire sauce, salt, and pepper. Process until the mixture is smooth. Add olive oil and process until the dressing is creamy. Pour it over the beans, toss well, cover, and chill 2 hours or overnight.

Recipe serves 6.

Category: Salads