Carrot & White Bean Salad with Dilly-Lemon Vinaigrette

September 15, 2010 § Leave a comment

I foolishly overlooked planting dill in the herb garden and now, I’m kicking myself as I’ve begun to rekindle my dill fanaticism.  I’ve bought over-priced, plastic packages of these grass-like snippings each week since returning from California.  Recently I’ve enjoyed dilly egg scrambles, green beans tossed with dill and garlic and herb-speckled leafy greens.  But this simple salad (inspired by Heidi) was my favorite.  It uses dill and lemon to unite a pile of carrots — seasonal in nearly every part of the country at this moment — and a mound of creamy, white beans.  This light, late-summer dish has a protein punch and a bit of bite from the thinly-sliced shallots.  It was an addicting, cool highlight at our most recent summer BBQ.

Ingredients:
2 cups carrots, chopped along diagonal
1 tablespoon olive oil
3 cups white kidney beans, pre-cooked*
1/3 cup dill, chopped

1/3 cup lemon juice
1/2 cup shallot, thinly sliced
generous pinch sea salt and pepper
2 tablespoons olive oil

*For those following the SCD-diet: Incorporate beans into diet after one symptom-free month.  Soak beans for 24 hours prior to cooking to remove excess starch.

Method:

1. Scrub carrots and, if skins are particularly bitter, peel carrots before slicing.  Chop into quarter-inch circles.

2. On medium-high, heat a generous tablespoon of olive oil in a skillet and add carrots.  Toss every few minutes until each side is nicely browned — about 10 to 12 minutes, total.

3.  Meanwhile, whisk together the lemon and olive oil with shallot slices.  Season to taste with salt and pepper.  Set aside and allow shallots to wilt slightly.  Chop dill and set aside.

4.  When carrots have cooked and browned, add beans and stir until heated through (about 1 minute).  Remove from heat and add dill.  Pour half of the dressing on top of the salad and allow the warm carrots and beans to soak up the dressing.  Reserve the other half.  Toss with remaining dressing just prior to serving.  Serve at room temperature or cold.

Diet Notes: gluten-free, nut-free, vegan, SCD-safe (see asterisk)

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