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Warm Cannelini Bean Salad With Arugula Pesto And Grilled Shrimp
This is a delicious and beautiful salad for the summer!
Prep Time: 00:25
Cook Time: 03:00
for the beans:
1 cup cannelini beans, soaked overnight
1 bay leaf
2 teaspoons kosher salt
for the arugula pesto
2 cups arugula
1/3 cup sliced almonds
1/3 cup parmesan cheese, cut into small chunks
2 tablespoons freshly squeezed lemon juice
2 cloves garlic, roughly sliced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup good quality olive oil
for the shrimp:
1 - 1/2 pounds shrimp, deveined and threaded onto wooden skewers that have been
30 soaked in water for minutes
olive oil, kosher salt and pepper for grilling
for the salad:
3 cups baby arugula
1/2 small red onion, finely chopped
extra parmesan cheese for garnish
cherry tomatoes, halved
toasted baguette slices
1To cook the beans, place them in a medium - size pot. Cover with 2 inches of water. Add in the bay leaf and bring to a simmer over medium low heat. Cover and cook (stirring occasionally) until they are soft and tender but not mushy, 1-1/2 to 2 hours. When cooked, remove the bay leaf and drain the beans.
2To make the arugula pesto: Place the arugula, almonds, Parmesan cheese, lemon juice, garlic, salt and pepper in the bowl of a food processor or high powered blender. While the machine is running, drizzle the olive oil over the tube slowly. Pour the pesto over the warm beans and gently mix, making sure not to break the beans.
3To grill the shrimp: Brush shrimp skewers with olive oil and sprinkle with Kosher salt and pepper. Grill over medium heat until shrimp are pink with some grill marks.
4To assemble the salad: Add the arugula and red onion into the beans and mix. Add extra salt and pepper if desired. Garnish with toasted baguette slices, cherry tomatoes and Parmesan cheese.
If you prefer to use canned beans, use 3 15-oz. cans.
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