A lovely salad that works as a side dish for omnivores and an entree for vegetarians (easily vegan-izable).
Substituting other herbs and sweeteners works well. Thyme and maple syrup, for instance, is another nice combination.
Have it ready a bit before serving; it improves as it sits.
| Ingredients | Step |
|---|---|
| scant ¼ c. olive oil heaping ⅓ c. shallot, very thinly sliced |
Saute briefly, just enough to take off the raw onion edge. |
| warmed shallots and oil 3 T. lemon juice ¼ c. dill, chopped scant ¼ t. salt |
Combine and adjust dressing to taste. Don't sweeten yet. Set aside. |
| 4 carrots, sliced (~2 c.) olive oil |
Saute the carrots in batches so they stay in a single layer, until deeply browned (~12 minutes per layer). |
| 3 c. white beans (2 cans) | Add. Cook about 5 minutes, until the beans are heated through. |
| dressing ~2 T. honey |
Stir dressing in. Sweeten to taste (consider the carrots). |
| ⅓ c. sliced almonds, toasted | Serve with toasted almonds. |
Source: Heidi Swanson (101 Cookbooks)