Serves: 6
Total Calories: 121

FOR THE DRESSING:
1 (15-ounce) can cannellini beans, drained and rinsed
1 clove garlic, halved
1/4 cup white wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon tabasco hot pepper sauce
1/4 cup hot water

FOR THE SALAD:
1 pound escarole lettuce mix, including radicchio, escarole, frisee, chicory, and mâche
6 pieces marinated sun-dried tomato, quartered
3 scallion, trimmed and sliced
2 ounces pitted black olives, quartered (about 1/3 cup)

To make the dressing, puree the dressing ingredients in a blender or food processor until smooth. Transfer to a skillet.

To make the salad, toss the lettuces, sun-dried tomatoes, scallions, and olives in a large mixing bowl. Heat the dressing until simmering, stirring often add more water if needed to keep it the texture of unbeaten cream. Toss the dressing with the salad ingredients, and mound on a large platter or individual plates.


From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 121
Calories from Fat: 43

More Recipes from the Homemade in a Hurry Cookbook:
*Salads & Their Dressings
BLT Salad
Carrot Cilantro Slaw
Chickpea Tabbouleh
Chèvre, Field Greens, And Fire-Roasted Tomato Vinaigrette
Cucumber Watermelon Slaw
Edamame Salad
Escarole Salad With Warm White Bean Vinaigrette
Extra-Virgin Tuna Salad
Greens Tossed With Sherry Fig Vinaigrette
Mixed Endive Salad With Vanilla Pear Vinaigrette
Mozzarella And Goat Cheese With Tomato Vinaigrette
Pickled Pink Potato Salad
Roasted Corn Cobb Salad With Balsamic Blueberry Vinaigrette
Roasted Potato And Spinach Salad
Salmon Bruschetta On Spinach Salad With Tomato Ranch Dressing
Salmon Seviche With Basil Drizzle
Salmon Tahini Salad
Savoy Slaw With Ginger Pineapple Dressing
Shrimp And Cress Salad With Grapefruit Vinaigrette
Sprouted Seviche
Thai Mango Salad
Tunacamole
Turkey Posole Salad With Roasted Pepper Vinaigrette