Minestrone Salad

Yield: 6 servings

Ingredients

• 1/2 cup dried Great Northern white beans
• 2 medium white potatoes, cut into quarters
• 1/2 pound green beans
• 1 large carrot, peeled, cut in half lengthwise, cut into 1/4 inch slices
• 1 teaspoon + 3 tablespoons olive oil, divided
• 1 medium red onion, thinly sliced
• 1 medium zucchini, cut in half lengthwise, cut into 1/4 inch slices
• 2 large tomatoes, cored, seeded and cut into thin wedges
• 2 tablespoons coarsely grated Parmesan cheese
• 1 medium clove garlic, peeled and forced through a press
• 1 teaspoon country-style Dijon mustard
• 5 to 6 tablespoons red-wine vinegar
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup basil leaves, finely chopped (about 1/4 cup chopped)
• 2 tablespoons minced parsley

Instructions

1. Soak the white beans in water to cover overnight. Drain. Place in a saucepan, cover with water and bring to a boil. Reduce the heat slightly and simmer until the beans are tender. Check after about 30 minutes. Drain.
2. Place the potatoes in a saucepan and cover with water. Bring to a boil, reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes. Drain. Cool slightly and peel. Cut into 1/4 inch thick slices.
3. Bring a pan of water to the boil, add the green beans and time for 4 minutes. Add the carrots and time an additional 2 minutes. Check both for tenderness. Drain and plunge the vegetables into ice water. When chilled, drain and pat dry.
4. In a nonstick skillet, heat 1 teaspoon olive oil over medium heat. Add the red onion and sauté until tender, about 5 minutes.
5. Combine the white beans, potatoes, green beans and carrots, the red onions, zucchini, tomatoes and Parmesan.
6. In a jar combine the garlic, mustard, vinegar, lemon juice, salt, pepper and 3 tablespoons olive oil. Pour over the salad and let marinate at room temperature for about 1 hour. (Refrigerate for longer storage. Remove the salad from refrigerator about 1 hour before serving. Adjust the seasonings if necessary.)
7. Stir in the basil and parsley before serving.