Christy Rost
celebrating home and family

White Beans, Arugula, and Dill with Tarragon Dressing

| Christy Rost
  • 2 (15-ounce) cans Great Northern beans, rinsed and drained
  • 3 sprigs fresh dill, rinsed, stemmed and chopped
  • 1 small bunch fresh arugula, rinsed, stemmed and chopped
  • ½ cup sweet onion, peeled and diced
  • 2 tablespoons tarragon vinegar
  • 2 to 3 drops white wine Worcestershire sauce
  • 1 large clove garlic, peeled
  • ½ teaspoon Dijon mustard
  • Coarse salt and freshly ground black pepper, to taste
  • ¼ cup olive oil

In a large mixing bowl, gently stir together the beans, dill, arugula, and onion. Set it aside.

In the bowl of a mini food processor, combine the tarragon vinegar, Worcestershire sauce, garlic, Dijon mustard, salt, and pepper. Process until the mixture is smooth. Add the olive oil and process until the dressing is creamy. Taste and adjust the seasonings, if necessary. Pour the dressing over the beans. Toss well, transfer the salad to a serving bowl, and serve. If desired, cover and chill 2 hours until it is cold.

Yield: 6 servings

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