White bean salad, tomatinated dressing by Laurent Mariotte

Method

1. 1

   The day before, rehydrate the beans in a bowl covered with cold water.

2. 2

   The next day drain the beans and place them in a large saucepan. Cover again with cold water and bring to a boil. Scum and lower the fire.

3. 3

   Peel the shallot, sting it with a few cloves and add it to the pan with the laurel. Count an hour of cooking with small simmers.

4. 4

   Peel the tomatoes and cut them in half. Remove inside with the seeds and pass this flesh through a pass. Add vinegar to tomato juice, salt, pepper. Mix all with grape seed oil.

5. 5

   Drain the cooked beans and place them in a large bowl.

6. 6

   Add the dressing, peel and chisel the onion with its stem and chop the parsley. Cut the rest of the tomatoes into strips.

7. 7

   Mix with the dressing and set. Enjoy still warm.

Reviews