Name: Charlie Palmer’s Three Bean Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 1/2 cup basil leaves (fresh, tightly packed); 1/2 cup parsley sprigs (flat leaf, tightly packed); 2 tsp sage (fresh, chopped); 1/2 cup California walnut pieces (toasted); 1/2 cup parmesan cheese (freshly grated); 1 Clove garlic (minced); 2 tsp orange juice (fresh); 1/2 cup olive oil (extra virgin); 1 1/2 cups flageolets (or navy beans, cooked and drained (or canned, rinsed and drained)); 1 1/2 cups black beans (cooked and drained (or canned, rinsed and drained)); 1 1/2 cups haricot verts (or green beans, blanched and drained); 24 Romaine lettuce leaves (small, whole); 24 California walnut halves (toasted); Small sprigs basil (parsley or sage (optional, as needed)); Black pepper (freshly ground as needed); Coarse salt as needed

Charlie Palmer’s Three Bean Salad

Prep Time 10

Total Time 10

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Servings

Ingredients

1/2 cup basil leaves fresh, tightly packed
1/2 cup parsley sprigs flat leaf, tightly packed
2 tsp sage fresh, chopped
1/2 cup California walnut pieces toasted
1/2 cup parmesan cheese freshly grated
1 Clove garlic minced
2 tsp orange juice fresh
1/2 cup olive oil extra virgin
1 1/2 cups flageolets or navy beans, cooked and drained (or canned, rinsed and drained)
1 1/2 cups black beans cooked and drained (or canned, rinsed and drained)
1 1/2 cups haricot verts or green beans, blanched and drained
24 Romaine lettuce leaves small, whole
24 California walnut halves toasted
Small sprigs basil parsley or sage (optional, as needed)
Black pepper freshly ground as needed
Coarse salt as needed

Instructions

Preparation

1 To make walnut pesto, place basil, parsley, sage, walnuts, cheese and garlic in food processor and process until finely ground. 2 Add juice, then with motor running, slowly add oil and process until mixture is thick and emulsified. Season with salt to taste. Set aside.3 Toss flageolets, black beans and haricots vert together in large bowl. 4 Add pesto and toss to combine and coat evenly. Season to taste with salt and pepper.5 Spoon about 3 tablespoons bean mixture into each of 4 lettuce leaves. Top each with a walnut half and, if desired, garnish with an herb sprig.
Source: Chef Charlie Palmer and California