This may well be favorite bean salad EVER. Not necessarily bean salad either, just salad in general. This is another winner for picnics. It tastes delicious on day 1 and perhaps more delicious on day 2. Try to get young carrots from the farmer’s market or grocery or at least smaller carrots with the greens attached. If you don’t have a mandoline, try to slice them evenly with a knife, slightly thicker than a banana chip. I accidently “almost” burned the almonds whilst toasting them. It turned out to be a happy mistake, the brown ones added the perfect roast-y crunch. Next time I will do it on purpose.
from: Near & Far
This may well be my favorite bean salad EVER.
1/4 cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
1/4 teaspoon fine-grain sea salt
1/2 cup thinly sliced shallots
olive oil or clarified butter for cooking
2 cups sliced carrots, cut into 1/4 inch thick (a mandoline is useful here)
3 cups cooked white beans, or equivalent amount of good-quality canned white beans
1/4 cup chopped fresh dill
2 tablespoons brown sugar or honey (I prefer brown sugar here)
1/3 cup sliced almonds, toasted
Combine the olive oil, lemon juice, salt, shallots in a small bowl. Stir and set aside.
In your largest skillet over medium-high heat, toss the carrots with a splash of olive oil or a spoonful of clarified butter. Let them cook in a single layer. They’ll give off a bit of water at first; keep cooking, tossing gently every 3 or 4 minutes until the carrots are deeply browned. About 12 minutes total.
Add the beans and dill to the skillet and cook, stirring often, for another 5 minutes, until the beans are heated through. If you need to add a bit more oil to the pan to keep things from sticking, do so.
Place the contents of the skillet in a large mixing bowl, sprinkle with the brown sugar, and pour three-quarters of the lemon-olive oil mixture over the top. Toss gently. Let sit for 10 minutes. Toss once again, taste, and adjust with more salt, sugar, or lemon juice if needed to balance the flavors. Serve warm or at room temperature; finish by sprinkling with toasted almonds just before serving.