The Good Cook's Book of Oil and Vinegar by Michele Anna Jordan

Author:Michele Anna Jordan
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2015-03-11T04:00:00+00:00

Italian Bean & Sausage Salad

Serves 8 to 10

This is another recipe I developed for my daughter Nicolle. “Include more recipes for beans,” she always tells me. They are good for a student’s budget and will keep well for several days. Beans also take to a vinaigrette like a fish to water, as they say. This hearty salad is another ideal picnic dish; just be sure to keep it properly chilled.

1 pound dried shell beans (see Note), cooked until tender, drained and cooled

Kosher salt

1 cup beef stock

1 pound best-quality Italian sausages

3 large sweet peppers, preferably a mix of colors, roasted, peeled, seeded, and cut into medium julienne

1 small red onion, diced

Several garlic cloves, minced

⅓ cup red wine vinegar

½ teaspoon fennel seed or fennel pollen

Generous pinch of crushed red pepper flakes

⅔ cup extra virgin olive oil, plus more to taste

3 tablespoons chopped Italian parsley

1 teaspoon chopped fresh oregano

1 teaspoon fresh thyme leaves

Black pepper in a mill

Put the drained and cooled beans into a wide shallow bowl, season with salt and add the stock.

Fry or broil the sausages until cooked through, let cool slightly and cut into ⅓-inch-wide diagonal slices. Add to the beans, along with the peppers, onion, garlic, vinegar, fennel seed or pollen, and red pepper flakes. Toss gently, taste and season with salt.

Add the olive oil, stir, cover and let rest for a few minutes. Taste and correct for salt and acid balance. Toss in the herbs, add season turns of black pepper, stir and serve right away.

NOTE

You can use a single bean in this salad or a mix of beans. I like to use three varieties, one white, one black and one of another color. I cook each one separately so they are all evenly tender and retain their colors. This can be done the night before serving the salad. Be sure to cool them separately, too.

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