For this Bean and Mushroom Salad, the parts were as follows:
- Mushrooms that were first sautéed in batches then warmed through with cooked garlic and parsley and brightened with a bit of lemon juice.
- Simple Beans and their garlicky liquor, a separate recipe made ahead, enriched with some sherry vinegar and cooked until glossy.
- Sturdy greens dressed with olive oil and lemon juice.
This was a fantastic salad! I've made similar which were tasty but the treatment of the beans made a huge difference here. We made a meal of it with some Nan-E Barbari from Hot Bread Kitchen (posted on Cookbook Countdown "BAKE"!).
I'm linking this post to Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.