White Bean Salad with Radish, Capers, Walnuts & Ramp Pesto

By • May 10, 2011 • 0 Comments

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Serves 2

For Ramp Pesto

  • 1 bunch of ramps (wild leek)
  • 1 bunch of fresh basil
  • 1/4 pound of walnuts
  • 1/4 cup of grated parmesan
  • olive oil
  • sea salt and pepper

For Salad

  • 1 can of white beans (garbanzo, navy or cannelini)
  • assorted radishes and green tops
  • handful of walnuts
  • capers
  • dollop of ramp pesto (or any high quality herb pesto)
  • fresh oregano or any herb
  • red wine vineagar
  • olive oil
  • sea salt and pepper
  1. For Pesto : Wash ramps well and be sure to remove any grit around the leaves and roots. Finely chop the green tops of the ramps. Wash and do the same with the basil. About 2 handfuls of each and place into the food processor. Then add a 1/4 of a cup of grated parmesan. In a small saute pan on low heat, toast walnuts. Add walnuts and pulse until smooth, slowly adding olive oil while blending (about 4 tablespoons). Season with salt and pepper, then taste. Adjust seasoning and add more olive oil if needed. Blend until smooth. The flavors pack a punch!
  2. For Salad : Rinse white beans and place into a bowl. Add thinly sliced radishes, I use a mandolin. Finely chop a handful of walnuts and add. Throw in some capers and fresh oregano leaves. I added a few leaves off the radish tops. Add a dollop of pesto and mix. Add about a teaspoon of vinegar and a drizzle of olive oil. Season and taste. Serve room temperature. This is just an example of an easy spring salad. It is fast and holds well in the fridge. Great for a party or to take to for lunch.
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Tags: pesto, radishes, ramps, Spring, white beans

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