Dinner in 35 Minutes
White Bean Salad With Tarragon Vinaigrette
A few minutes of marinating time does great things to beans from the pantry. Serve with a chewy, crusty bread. The vinaigrette can be stored in an airtight container in the refrigerator for up to 1 week.
Adapted from the new "Fresh Everyday: More Great Recipes From Foster's Market," by Sara Foster with Carolynn Carreno (Clarkson Potter).
For the vinaigrette:
1/3 cup plus 1 teaspoon white wine vinegar
Grated zest and juice of 1 large lemon
2 garlic cloves, minced
2 tablespoons chopped tarragon
2 tablespoons chopped flat-leaf parsley
1 teaspoon sweet paprika
1/2 cup extra-virgin olive oil
Freshly ground black pepper
For the salad:
1 large onion, thinly sliced
3 tablespoons olive oil
21/2 cups (from two 15.5-ounce cans) navy or Great Northern beans, rinsed and drained
1/2 cup artichoke hearts (packed in water), drained and chopped
1/3 cup pitted kalamata olives, thinly sliced (optional)
3 roasted red or yellow bell peppers (packed in water), patted dry and coarsely chopped
1/4 cup chopped flat-leaf parsley
Freshly ground black pepper
1 large head of romaine lettuce rinsed and dried, quartered lengthwise, or 1 package of 3 romaine hearts, halved lengthwise
For the vinaigrette: In a small bowl, combine the vinegar, lemon zest and juice, garlic, tarragon, parsley and paprika. Add the oil in a steady stream, whisking constantly until it is well blended. Season with salt and pepper to taste. Set aside.
For the salad: Preheat oven to 400 degrees.
On a rimmed baking sheet, scatter the onion slices and toss with 2 tablespoons of the olive oil to coat lightly. Cook until the onion is soft and light golden, 15 to 20 minutes. Allow to cool slightly.
Meanwhile, in a large bowl, combine the beans, artichoke hearts, olives, if desired, bell pepper, parsley and 1/2 cup of the vinaigrette. Season with salt and pepper to taste. Let stand at room temperature for 10 minutes or longer if time permits. Add the cooled onions and toss lightly to combine.
Lightly brush the cut sides of the romaine lettuce with the remaining tablespoon olive oil.
In a large grill pan or skillet over high heat, cook the lettuce cut side down, about 1 to 2 minutes, in batches, or just until the edges of the leaves begin to brown.
To serve, place the lettuce on individual plates, separating the leaves slightly. Divide the bean-onion mixture among the plates and drizzle the remaining vinaigrette over each.
Per serving: 867 calories, 34 g protein, 96 g carbohydrates, 39 g fat, 0 mg cholesterol, 6 g saturated fat, 210 mg sodium, 38 g dietary fiber
Recipe tested by Bonnie S. Benwick; e-mail questions to firstname.lastname@example.org
-- Bonnie S. Benwick
SHOPPING CART | The Great Taste of . . . Fish
Expand your seafood horizons,
starting at the top:
* Bronzini, the new "in" fish: Have it at the restaurant, make it at home. Farm-raised, $11.99 per pound, at Black Salt Fish Market and Restaurant, 4883 MacArthur Blvd. NW; 202-342-9101.
At far right:
* Chopstick rests that seem to swim on the table; porcelain, $5 each, at Catch Can, 5516 Connecticut Ave. NW; 202-686-5316.
At the bottom:
* Snacks with Asian flavor: Teriyaki-flavored fish-bone chips, 2.8-ounce container, $5.60; at Daruma, 6931-E Arlington Rd., Bethesda; 301-654-8832 or go to www.Daruma JapanMarket.com.
* For smoked-fish fans, something different: Gold Star smoked turbot slices, 8 ounces, $5.99; and smoked (Russian) semga, $8.99 per pound, at Taste of Europe, 630 Quince Orchard Rd., Gaithersburg; 301-590-9094.
* Fish on fish, white on white: Apilco Ocean Camaret plates (also shown above), 91/4 inches, $15 each, at Williams-Sonoma stores; go to www.williams-sonoma.com.
At near right:
* Rub it in, with the taste of coconut: Big Island Fish Rub, $5 per 1.5-ounce tin, also at Black Salt.
* The finest canned tuna we've tasted: Katy's Smokehouse of Trinidad, Calif., packs hook-and-line-caught, solid white albacore tuna in natural juices and cooks it in the can for a fresh, clean flavor. By mail: $5.75 for a 7.5-ounce can or $67.20 for a case of 12, plus shipping; 707-677-0151 or see www.katyssmokehouse.com. At Dean & DeLuca (3276 M St. NW; 202-342-2500) $10 per can.
* Fish flavor for young palates: Packets of mild, fish-flavored rice seasoning formulated for babies ages 9 months and older, $4.95 (six-packet box), also at Daruma.
FRIDAY: Summer Wine Feast on the Patio -- casual wine dinner at Pica Deli. $75 includes tax, excludes tip. 7:20 p.m. 3471 N. Washington Blvd., Arlington. Call 703-524-5656.
SATURDAY: "Cooking From the Garden" -- cooking class at the Culinary University at Lansdowne Resort. $70. 10 a.m. 44050 Woodridge Pkwy., Lansdowne. Call 703-858-2107.
SATURDAY: Reston's Taste of the Town; from local restaurants and eateries. Free admission; tastings $1-$5. Noon-10:30 p.m. Market Street at Reston Town Center. Call 703-707-9045 or see www.restonchamber.org.
SATURDAY: Pig roast and wine festival at Farfelu Vineyards. $20 in advance includes food and wine tasting. 11 a.m.-5 p.m. 13058 Crest Hill Rd., Flint Hill, Va. Call 540-364-2930 or see www.farfeluwine.com.
JUNE 22: Summer solstice wine dinner at Kinkead's Restaurant. Sponsored by the American Institute of Wine and Food. $165 for nonmembers includes tax and tip, and chef Bob Kinkead's new cookbook. 6:30-9:30 p.m. 2000 Pennsylvania Ave. NW. Call 202-333-0421.
JUNE 23: Cooking demonstration and dinner with "Barbecue Bible" author Steven Raichlen at the National Press Club's Fourth Estate Restaurant. $84 for nonmembers. 6:30-10 p.m. 529 14th St. NW. Call 202-662-7638.
JUNE 24: Joseph Phelps wine dinner at the Bailiwick Inn. $200 includes tax and tip for a five-course meal with wine. 7 p.m. 4023 Chain Bridge Rd., Fairfax. Call 703-691-2266.
JUNE 24: "Barbecue: A History of the World's Oldest Culinary Art" -- discussion with Steven Raichlen at the Library of Congress. Free. 11:30 a.m. Sixth Floor, James Madison Building, 101 Independence Ave. SE. Call 202-707-0911.
PLEASE NOTE: For possible inclusion, send notices to: To Do, Food, The Washington Post, 1150 15th St. NW, Washington D.C. 20071 or food@ washpost.com. Submissions must be received at least 14 days before publication date.