White bean salad, tomatinated dressing by Laurent Mariotte

Ingredients

For 5 servings

• •300 g 300 g of white bean type mogette from Vendée
• •1 gousse 1 scallop pod
• •2 2 bay leaves
• •clove
• •500 g 500 g of very ripe tomato
• •1 dl 1 dl red wine vinegar from Orléans
• •2 dl 2 dl of grape seed oil
• •1 1 new onions with stem
• •1.2 1.2 flat or curled parsley boots
• •large grey salt
• •fine salt grey
• •mill pepper

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.