I think I’m pretty good at passing along restaurant trends that translate easily into home kitchens. Warm salads, for one, Latin seasonings for another. The idea of topping a hearty, hot dish (or even a cold one) with fresh greens, lightly or aggressively dressed is another. I know this is not breakthrough stuff—every neighborhood falafel joint stuffs pita bread with hot, fried falafel alongside dressed lettuce and tomato. What is new is the spectrum of dishes that are seeing a little freshness and crunch added at the end and the variety of greens and dressings that provide the freshness and crunch. Right out of the kitchen, the greens offer a color and texture contrast and if they are paired with a deep-flavored braised or pasta dish, they offer a light, bright flavor contrast too. Left to soften a little, they mellow and pick up the aroma and flavor of whatever it is they are sitting atop. Try this very simple salad as an intro to the idea.
Canned white beans, especially those packed under Italian and Spanish brand names, are firm and flavorful. In this salad, which is so quick to assemble, it makes sense to use those beans rather than spend hours soaking and cooking your own. Speaking of cans, one of tuna would go nicely here.
Makes 4 servings
2 cans (16 ounces each) white kidney beans (cannellini)
1 small red onion, peeled, cored and sliced thin
¼ cup olive oil
2 tablespoons mild red wine vinegar
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
A big handful of baby arugula
Drain the beans in a sieve and rinse thoroughly under cold running water. Combine with the onion in a large bowl.
Stir the remaining ingredients in a small bowl until blended. Pour all but a small amount into the beans. Toss the arugula in the remaining dressing and top the beans with the arugula.