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Warm White Bean Salad with Fragrant Garlic and Rosemary. Sally relates to beans like no one else I know.

Warm White Bean Salad with Fragrant Garlic and Rosemary

I am convinced her last wish will be for a bowl of beans. She's somehow even trained her kids to crave them. She claims, "This recipe is my midweek savior, the kids scarf it directly from the pan. " "I see it as training wheels, a lesson in understanding how the shape and wholeness of a bean can make the dish. I learned this technique for the slow braising of garlic in oil from Lynne.

Cook to Cook: Handle these beans as gently as you would eggs in their shells; you want to keep them as whole as possible. Serve warm or at room temperature. Ingredients Topping: 1/2 slice of coarse whole grain bread, coarse ground in a food processor (2 generous tablespoons of crumbs)3 tablespoons fresh-grated Parmigiano-Reggiano cheeseGenerous 1/4 teaspoon fresh-ground black pepper Salad: Instructions 1. 2. 3. Winter Cauliflower Salad. Although you can enjoy this salad at any time of year, I find that its refreshing crunch is especially welcome in winter, when the foods we (or at least I) eat tend to be of the rich, stick-to-your-ribs sort, such as stews and braises, or oozy baked pasta dishes. 1 medium head cauliflower (1 lb/455 g), trimmed and cut into florets 1 large rib celery, sliced on the bias1 cup/115 g coarsely chopped pitted olives (I use a mix of green and purple, such as cerignola and gaeta or kalamata)1 tbsp coarsely chopped fresh flat-leaf parsley2 garlic cloves, minced1/4 cup/30 g diced red onion2 tbsp coarsely chopped slow-roasted tomatoes (recipe follows) or bottled sun-dried tomatoes1 fresh chile pepper, very hot or mildly hot, your preference, mincedFinely grated zest of 1 lemon, plus 2 tbsp lemon juice1 tsp fine sea salt1/4 to 1/2 cup/60 to 120 ml extra-virgin olive oil3 to 4 oz/85 to 115 g gorgonzola piccante, crumbled Transfer the cauliflower to a large bowl.

Winter Cauliflower Salad

Heat the oven to 275°F/135°C/gas 1. Indian Coleslaw. Unless your mama is from western India, chances are this is not your mother's mayo- smothered, garlic powder-ridden coleslaw.

Indian Coleslaw

Nutty, tart, with a citrus burst, these crunchy shreds of cabbage pack just the right amount of heat from the fairly benign Serrano chiles. Serve it, as is, for a salad course, or as an accompaniment to your traditional picnic fare. For an elegant presentation, I often serve it after the appetizer course mounded on top of romaine heart leaves with an edible flower as garnish, when seasonal. 1/2 small head of cabbage (about 1 pound) or 1 bag (14 ounces) coleslaw mix 1 to 2 fresh green Serrano chiles, stems discarded 1/4 cup dry-roasted peanuts 1/4 cup dry unsweetened coconut shreds (see tips) 1/4 cup finely chopped fresh cilantro leaves and tender stems 1 1/2 teaspoons coarse kosher or sea salt Juice from 1 medium-size lime 2 tablespoons canola oil 1 teaspoon black or yellow mustard seeds 1/4 teaspoon ground turmeric Procedure.

Napa Cabbage and Caraway Slaw Recipe. Lentil Salad with Olives, Mint, and Feta Recipe - America's Test Kitchen. Spaghetti Squash Salad with Chickpeas and Feta Recipe. Warm Spiced Cauliflower and Chickpea Salad with Pomegranate Seeds. This is one of my favorite suppers, although there’s nothing that says you can’t serve this as a vegetable side as part of a more conventional meal.

Warm Spiced Cauliflower and Chickpea Salad with Pomegranate Seeds

And you could also bolster it further by crumbling in some feta. But for me, it is perfect just as it is: the tomatoes almost ooze into a dressing in the oven, and the cauliflower softens, but not soggily. For choice, I’d always use home-cooked chickpeas (I cook batches in my slow cooker and freeze them in 1 1/2-cup portions for everyday use), but otherwise I like the pre-cooked Spanish chickpeas in jars. Yes, they are more expensive than the canned variety, but the cheapest option is always to buy dried. Don’t feel bad about using chickpeas out of a can, though – I have been known to, myself. The parsley is not a garnish – ugh, that word – but used, here, as a salad leaf. Preheat the oven to 425ºF.

Store Note: Cool leftovers, then cover and refrigerate within 2 hours of making. Broccoli and Brussels Sprouts Slaw Recipe.