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Mediterranean · Salad
Manchego and White Bean Salad with Celery
Creamy white beans, dried thoroughly so the dressing clings, tossed with crunchy peeled celery, red onion, parsley and cubes of salty Manchego in a mild lemon and olive oil vinaigrette.
- YieldServes 4 to 6
- Hands-on20 min
- Total20 min
- Difficulty
Ingredients
Salad
- 2 canswhite beans, 400 g each (or 700 g home-cooked beans), drained, rinsed and patted dry
- 2 stalkscelery, large, peeled and cut into 1 cm cubes
- 1medium red onion, thinly sliced
- ½ cupfresh flat-leaf parsley, roughly chopped
- 225 gManchego cheese, cut into 1 cm cubes
- to tastekosher salt and freshly ground black pepper
Lemon vinaigrette
- 20 mllemon juice or red wine vinegar
- 10 mlwater
- 1 tspDijon mustard
- 1 clovegarlic, medium, grated
- 1small shallot, finely minced
- 90 mlextra-virgin olive oil
- ¼ tspkosher salt
- ¼ tspfreshly ground black pepper
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