With summer in full swing in
Seattle, I have been doing some seasonal cleaning and have rediscovered some of
my favorite cookbooks. All of the
blogs and amazing foodie sites on the web make it easy to forget about the
treasures right on the shelf in the kitchen! Peter Berley is an amazing chef
and teacher at world-renowned culinary schools like the Natural Gourmet and
CIA. He also writes for food
magazines and writes cookbooks. This simple recipe is from his book Fresh
Food Fast and I’ve enjoyed it many times in the warm summer months for a
really fresh and tasty seasonal meal.
1/3 cup extra-virgin
olive oil
3 tablespoons freshly
squeezed lemon juice
1tablespoon minced
fresh dill
1 small garlic clove,
finely chopped
Course sea salt or
kosher salt and freshly milled black pepper
3 bunches arugula,
trimmed and roughly chopped (6-7cups)
1(15-oz) can white
beans (Cannellini or Great Northern), drained
1 yellow bell pepper,
halved, seeded and thinly sliced
*Shaved Parmesan
cheese for garnish
In a large
bowl, whisk together the oil, lemon juice, dill, garlic, and salt and pepper.
Add the arugula, beans, and yellow bell pepper and toss to combine. Garnish the
salad with shaved Parmesan cheese and serve.
*optional-try
nutritional yeast sprinkled on as a perfect substitute
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