Click here for a high-resolution version of this picture.
3 tablespoons sherry vinegar
freshly ground black pepper
1/3 cup extra-virgin olive oil
1/4 cup cooked heirloom beans
1 tomato, diced
1 white shallot, peeled and minced
3 cups red leaf lettuce, torn into bite-sized pieces
croutons (optional), for serving
In a small bowl, whisk together the vinegar, salt and pepper. Whisk in the olive oil. Mix together the beans, tomato, shallot and lettuce, and toss with a few tablespoons of the vinaigrette.
Divide the salad among 2 salad plates. Sprinkle with croutons (if using), and serve immediately.
Time: 15 minutes.