White Bean Zucchini Basil Salad Recipes

Steps:

• Rinse beans in colander and place in a large bowl.
• Dice zucchini and onion, place in bowl with beans.
• Seed the tomatoes, dice and add to beans and veggies.
• Finely chop basil and add to other ingredients.
• Whisk oil, vinegar, lemon juice, mustard salt and pepper. You can also blend in a food processor or mix with a hand-held blender.
• Pour dressing over the other ingredients and mix gently.
• Serve or refrigerate until serving time.

Steps:

• In a medium bowl, place cannellini beans, zucchini, green beans, Parmesan, basil, lemon zest and juice,and oil; season with salt and pepper. Toss to combine.

Steps:

• Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.

Steps:

• In a large bowl, combine beans, green pepper and onion. In a small bowl, combine vinegar, oil, sugar, basil, mustard and salt. Pour over bean mixture; toss to coat. Chill for several hours or overnight.

Steps:

• Tear ½ small loaf crusty bread (such as country-style, ciabatta, or baguette) into 1" pieces (you should have about 4 cups). Heat ⅓ cup extra-virgin olive oil in a large skillet over medium-high. Add bread and season with kosher salt and freshly ground black pepper. Cook, tossing occasionally, until golden brown and crisp on all sides, about 5 minutes. Transfer to a plate.
• Whisk together 2 large egg yolks*, 2 large garlic cloves, finely grated, 1 tsp. finely grated lemon zest, ¼ cup fresh lemon juice, and 3 tsp. Dijon mustard in a medium bowl. Whisking constantly, gradually pour in ⅓ cup extra-virgin olive oil, starting drop by drop and increasing to a steady stream. (To keep the bowl from sliding as you whisk, set inside a snugly fitting saucepan or wrap a damp kitchen towel around base of bowl to stabilize.) Whisk until mixture is emulsified and achieves a consistency between heavy cream and mayonnaise. (Alternatively, you can use a food processor, first pulsing egg yolk mixture together, then running the motor while you gradually stream in oil.)
• Finely chop 3 oil-packed anchovy fillets, then sprinkle with salt and use the side of your knife to mash into a paste; scrape into egg yolk mixture. Add 1½ oz. Parmesan, finely grated, ½ tsp. Diamond Crystal or ¼ tsp. kosher salt, and lots of pepper; whisk to combine. Taste dressing and season with more salt and pepper if needed (dressing should be pretty assertive-we're about to add lots of bread, zucchini, and beans).
• Place croutons, 1½ lb. zucchini (about 6 medium), shaved into ribbons lengthwise with a vegetable peeler, and one 15.5-oz. can white beans (such as cannellini, butter, or navy), rinsed, patted dry, in a large bowl; drizzle with dressing and toss gently to coat.
• Divide salad among plates and top with more Parmesan and lemon zest, season with more pepper, and drizzle with more oil if desired. Serve with lemon wedges for squeezing over. *Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems...or people who don't like raw eggs. Just use coddled egg yolks instead if needed.