Red leaf lettuce and heirloom bean salad

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3 tablespoons sherry vinegar
sea salt
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.

14 May This entry was published on May 14, 2011 at 7:27 pm. It’s filed under cooking, food, food photography, general, vegan, vegetarian and tagged appetizer, beans, food photography, lettuce, lunch, recipe, salad, seasonal and local, tomato, vegetarian. Bookmark the permalink. Follow any comments here with the RSS feed for this post.