White Bean and Celery Salad

Total time: 15 minutes
    Lightly sautéed carrots and onions add color to this easy salad of cannellini and celery.  Lots of fresh herbs and a lemony vinaigrette finish it.  For a light lunch, add some good, canned tuna and crusty baguette.

 Ingredients:

• 1 3/4 cups (15oz, 450gr) white beans (cannellini)
• 1/2 cup sliced celery, 1 - 2 ribs
• 1 carrot
• 1 small or 1/2 medium onion
• 1 clove garlic
• 2 tsp olive oil
• 1 tbs freshly snipped chives
• 2 tbs freshly snipped basil
• lettuce leaves
• Vinaigrette:
• 1 tbs tarragon white wine vinegar
• 1 1/2 tbs lemon juice   fresh if possible
• 2 tsp Dijon-style mustard
• 3 tbs salad olive oil

 Instructions:

• Chop onion and carrot; mince garlic.
• Heat oil in medium skillet.  Add carrots, onions, garlic and sauté just until tender, 5 - 8 minutes. 
• Remove and put into a bowl. 
• Drain, rinse beans and add to bowl. 
• Slice celery and add to bowl. 
• Snip basil and chives; add to beans.
• Add vinaigrette and toss gently. 
• Arrange 3 - 4 nice lettuce leaves on salad plates, put bean salad on top and serve.
• Vinaigrette
• Squeeze 1/2 lemon if using. 
• Put vinegar, lemon juice and mustard in a small bowl.  Whisk well. 
• Add oil very slowly, whisking constantly.  It should incorporate as you add it.  If it does not, stop adding oil for a few moments and just whisk.  Continue until all oil is added.