Copy and Taste

Hi, we're Courtney and Zach. And we're learning how to cook. We usually get it wrong more than we get it right. But we're getting better! Submit your recipes and we'll try. If it's good, we'll tell everyone to copy and taste! 

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July 19

White Bean Salad

We found this recipe from Andrea Tam:

Ingredients:

  • White beans
  • Garlic
  • Olive oil
  • Bacon
  • Sweet onion
  • Cherry tomatoes
  • Parsley
  • Crumbled blue cheese
  • Verjuice
  • Bread
Directions:
  1. Drain the can of beans and rinse well.
  2. Mince garlic, some olive oil, and heat over stove with bacon, until bacon is cooked through.
  3. Add onion and cook very slightly.
  4. Pan off heat, pour in the verjuice.
  5. Mix bean, cherry tomatoes, crumbled blue cheese together. Pour in the verjuice mixture. Add olive oil. Stir.
  6. Toast slices of bread.
  7. Toast on bottom, beans on top. Serve!

Hindsight:

This recipe was challenging because it didn’t have any exact amounts of ingredients to use. We went with 2 cans of white beans, 2 cloves of garlic, 1/4 cup apple cider vinegar, and everything else to taste. Also, we omitted the bacon for our veggie friends.

Verjuice was something totally new to us. The food dictionary at Epicurious.com explains it is, “an acidic, sour liquid made from unripe fruit, primarily grapes”. Apparently, it hasn’t been widely used since medieval and Renaissance times. Who knew? Either way it is difficult to find in the US so we substituted apple cider vinegar.

The salad can be served slightly warm or chilled. We recommend popping it in the fridge for 15 minutes or so.

Summary:

Despite having nuked the bread into smithereens, the salad was good on its own; Probably best served next to a chunk of meat.