Ingredients

  • 1 1/4 cups dried cannellini (white kidney) beans (3 3/4 cups cooked)
  • handful of dried curry leaves, crumbled (or 1 bay leaf)
  • 1/4 cup fresh tarragon
  • 1 clove garlic, minced or crushed
  • juice from 1 lemon (3 tablespoons)
  • 1 teaspoon grated lemon zest
  • 1/2 cup olive oil
  • 2 teaspoons olive oil
  • fresh cracked black pepper to taste
  • 1 teaspoon sea salt, or to taste
  • 8 large white mushrooms, sliced
  • 8 large white mushrooms, sliced
  • 1 to 1 1/2 teaspoons Dijon or grain mustard, to taste

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Rinse the cannellini beans and soak for 8 hours or overnight in several inches of water.
  • INGREDIENTS:
  • Length: 480 minutes

Step 2

  • Drain and rinse, then transfer to a medium saucepan and cover with fresh water.
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Step 3

  • Add the curry leaves or bay leaf and bring to a boil. Reduce heat to medium-low, cover, and simmer for 1 hour or until the beans are tender but not falling apart.
  • INGREDIENTS:
  • Length: 60 minutes

Step 4

  • Drain and transfer to a large salad bowl.Meanwhile, snap the woody ends off of the asparagus spears and steam the spears for 6 minutes or until just tender but still retaining their crunch.
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  • EQUIPMENT:
  • Length: 6 minutes

Step 5

  • Transfer to the salad bowl.Now cook the mushrooms.
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Step 6

  • Heat the oil in a large skillet over high heat. As soon as the oil is hot, drop in the mushrooms and cook, stirring constantly, for 5 minutes or until the mushrooms begin to brown and lose some of their liquid.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 5 minutes

Step 7

  • Transfer to the bowl with the asparagus.To make the dressing, combine the tarragon, lemon zest, garlic, lemon juice, olive oil and mustard in a small food processor or blender. Process until smooth.
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Step 8

  • Pour the dressing over the salad, season with salt and pepper, and toss.
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Step 9

  • Serve at room temperature or chilled.