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Arugula and Cannellini Salad with Olive Vinaigrette

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Recipe photo courtesy of Charles Watson

Along with garlic and anchovies, Nicoise olives are integral to Provencal cuisine. They have an appealing nuttiness and are especially delicious in a vinaigrette tossed with white beans and pear tomatoes and then served over peppery arugula.

Source: Martha Stewart Living, June 2002
Servings

Ingredients

For the Vinaigrette

For the Salad

Directions

Cook's Notes

This colorful salad can also be served family-style in a large bowl; toss the arugula in the vinaigrette along with the beans and tomatoes, and let everyone help themselves.

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