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Recipe Category: Salad
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Ingredients
Makes 4 to 6 servings
- 1 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 3 cups broccoli florets
- 1 1/2 cups cooked or 1 can cannellini or other white beans, drained and rinsed
- 1/2 cup kalamata olives, pitted and halved
- 1/2 cup walnut pieces
- 2 garlic cloves, finely minced
- 1/2 cup chopped fresh parsley
- 1/4 cup walnut oil
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon crushed red pepper
Method
- Steam the potatoes until almost tender, about 10 minutes
- Steam the broccoli until just tender, about 5 minutes
- Drain the potatoes and broccoli and place them in a large bowl
- Add the beans, olives and 1/4 cup of the walnuts and set aside
- In a blender or food processor, combine the remaining 1/4 cup walnuts with the garlic and process until well minced
- Add the parsley, walnut oil, olive oil, vinegar, salt, sugar and crushed red pepper and process until blended
- Pour the dressing over the salad, toss gently to combine and serve
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