© John Kernick
Active Time
40 MIN
Total Time
2 HR 30 MIN
Yield
Serves : 4

Dandelion, mint, lemon zest and olives all have an aspect of bitterness, which is probably why they work so well together. Mild, creamy white beans soften the robust flavors in this perfect-for-late-fall salad. Slideshow: Recipes Featuring Fall Produce

How to Make It

Step 1    

Put the beans and bay leaf in a large saucepan, add enough water to cover by 2 inches and bring to a boil. Simmer over low heat, stirring, until the beans are tender, 50 minutes; add water to maintain the water level. Remove from the heat and stir in 1 tablespoon of salt. Let stand for 5 minutes. Drain the beans, discard the bay leaf and let cool.

Step 2    

In a large pot of salted boiling water, cook the dandelion until tender, 4 minutes. Drain and let cool, then lightly squeeze out excess water. Coarsely chop the dandelion.

Step 3    

In a bowl, combine the oil, lemon zest, lemon juice and mint. In a large bowl, combine the beans and dandelion. Add the onion, olives and dressing; toss well. Season with salt and pepper and toss again. Cover and refrigerate for 1 hour. Serve lightly chilled.

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