Makes 4 servings
Served warm, this winter salad is hearty enough to stand on its own. The sweet bell pepper and salty feta complement the peppery arugula leaves.
For the vinaigrette
3 tablespoons extra-virgin olive oil
3 tablespoons dry sherry
1 tablespoon fresh lemon juice
2 tablespoons minced shallot
2 tablespoons minced fresh basil
Salt and pepper to taste
For the salad
12 romaine lettuce leaves, coarsely shredded
8 arugula leaves
1 tablespoon olive oil
1 cup coarsely shredded carrot
1 red bell pepper, cut into 2-inch by ¼-inch strips
2 scallions, coarsely chopped
¼ cup finely chopped celery
2 cloves garlic, minced
One 15-ounce can butter beans, drained and rinsed
Salt and freshly ground pepper to taste
Freshly ground pepper and crumbled feta cheese for garnish
Whisk together the vinaigrette ingredients in a small bowl. Set aside.
Spread a layer of lettuce on 4 large salad plates. Arrange the arugula leaves atop the lettuce, radiating from the center, sunburst fashion.
Heat the oil in a medium nonstick skillet over medium heat. Add the carrot, bell pepper, scallions, celery, and garlic; cook, stirring occasionally, until the bell pepper is crisp-tender, about 5 minutes. Add the beans and vinaigrette; gently stir until warm, about 4 minutes. Season to taste.
Spoon the bean mixture over the arugula. Garnish and serve warm.