Today's excerpt from Diary of a Tuscan Chef is the recipe for Insalata di Crescione e Fagioli, which is a watercress and bean salad. While this recipe may prove to be relatively simple in comparison to a number of the dishes found in Diary of a Tuscan Chef, it is just as delicious and one hundred percent Tuscan! Try this tasty salad in your own cucina tonight!
Insalata di Crescione e Fagioli
Watercress and bean Salad
(SERVES 4)
2 ½ tablespoons red wine vinegar
Salt and fresh ground black pepper, to taste
½ cup extra-virgin olive oil
14 cup cooked cannellini beans
½ cup chopped tomato
3 tablespoons chopped red onion
8 cups well-washed watercress
Croutons, for serving
In a small bowl, whisk together the vinegar and the salt and pepper. Whisk in the olive oil. Mix together the beans, tomato, red onion, and watercress, and toss with a few tablespoons of the dressing.
Divide the salad among 4 plates. Sprinkle with croutons and serve.
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