Piyaz-style beans finished with Extra Virgin OLEA and fresh herbs
Recommended oil: OLEA Extra Virgin Olive Oil (cold-pressed)
Serves: 4
Prep time: 15 minutes
Ingredients
- 2 cups cooked white beans (cannellini or navy), drained
- 1 small red onion, thinly sliced
- 2 ripe tomatoes, diced
- 1 handful flat-leaf parsley, chopped
- 2 hard-boiled eggs, quartered
- 8 black olives
- 4 tbsp OLEA Extra Virgin Olive Oil
- Juice of 1 lemon
- Salt and freshly ground black pepper, to taste
Method
- In a large bowl, gently combine the white beans, red onion, tomatoes, and parsley.
- Whisk the lemon juice with a pinch of salt, then slowly stream in the OLEA Extra Virgin Olive Oil, whisking until emulsified.
- Pour the dressing over the bean mixture and toss gently to coat, taking care not to break up the beans.
- Transfer to a serving plate, arrange the boiled eggs and olives on top, and finish with a final drizzle of olive oil and a crack of black pepper.
Chef’s note: Because this salad is served cold with no cooking to mellow the oil, it’s the perfect showcase for Extra Virgin’s low acidity and fresh, peppery finish.