Name: White Bean Salad with Tomatoes and Crisped Sage
Yield: 6
Ingredients: 1 lb. dry beans (white, navy, or cannellini) -; Kosher salt and freshly ground black pepper -; 2 clove garlic -; 1 tbsp. Dijon mustard -; 2 tbsp. white wine vinegar -; c. extra-virgin olive oil -; 6 plum tomatoes -; 1 small red onion -; canola or grapeseed oil -; 1 bunch sage -

White Bean Salad with Tomatoes and Crisped Sage

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Ingredients for - White Bean Salad with Tomatoes and Crisped Sage

1. 1 lb. dry beans (white, navy, or cannellini) -

2. Kosher salt and freshly ground black pepper -

3. 2 clove garlic -

4. 1 tbsp. Dijon mustard -

5. 2 tbsp. white wine vinegar -

6. c. extra-virgin olive oil -

7. 6 plum tomatoes -

8. 1 small red onion -

9. canola or grapeseed oil -

10. 1 bunch sage -

How to cook deliciously - White Bean Salad with Tomatoes and Crisped Sage

1. Stage

Place beans in a large pot and fill with just enough water to cover. Simmer until beans are tender, 1 to 1 1/2 hours. Just before they’re done cooking, season beans with 1/2 teaspoon salt and 1/4 teaspoon pepper (if you season any sooner, skins of beans may split and centers may harden). Drain, if necessary, and transfer to a large bowl.

2. Stage

Meanwhile, with a mortar and pestle, crush garlic and 1 teaspoon salt until a paste forms. Add mustard and mix well. Add vinegar. Gradually whisk in olive oil until a smooth emulsion forms. Pour mixture over beans while still warm. Add tomatoes and onion; toss to coat and set aside.

3. Stage

Pour in enough canola or grapeseed oil to cover the bottom of a large skillet and place over medium-high heat until oil is very hot but not smoking. Add sage leaves in 1 layer, sprinkle with salt, and fry lightly until crisp, about 2 minutes. (If leaves are crowded, fry in batches.) With a slotted spoon, remove to a plate covered with paper towels; let drain.

4. Stage

Sample salad and adjust seasoning to taste. Sprinkle with sage leaves just before serving.