Recent cooking magazines have had so many great spring salad recipes in them.
Even if the title doesn’t sound like something I can totally eat or the quick glance of ingredients doesn’t seem right because of my lactose intolerance, I always see how I can alter it. So many times olive oil can be substituted for butter, or there is only a splash of cream that can be nixed.
This one sounded so good, and was so quick and easy! And in this one, for instance, it calls for Ricotta Salata. I thought of ways to change that content. I have, in less than a week, made this recipe twice. Once with no cheese, and once with goat (or Chevre) cheese. Both were awesome!
So, this recipe is Marinated Beans with Celery and Ricotta Salata from the May issue for Bon Appetit.
Note: the recipe is for 8 servings, and it’s a hefty 8
Ingredients
- 4 15-oz. cans cannellini (white kidney) beans, navy beans, and/or black-eyed peas, rinsed
- 4 celery stalks, thinly sliced
- 2/3 cup extra-virgin olive oil
- 6 Tbsp. white wine vinegar
- 1 Tbsp. coarsely chopped thyme, plus more for serving
- Kosher salt
- 4 oz. ricotta salata (salted dry ricotta), crumbled (used Chevre from
Trader Joe’s) - Freshly ground black pepper
Preparation
- Toss beans, celery, oil, vinegar, and 1 Tbsp. thyme in a large bowl to combine; season generously with salt.
- Just before serving, transfer beans to a shallow bowl and top with ricotta salata, pepper, and more thyme.
- Do Ahead: Bean salad (without celery and ricotta salata) can be made 3 days ahead. Cover and chill.
Non-Cheese:
Cheese:
Definitely keeping this recipe around and will make it several times this summer. Just so delicious. I also nearly doubled the amount of celery to add more veggie content.
Mel's Mosaic 