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Arugula and Cannellini Salad with Olive Vinaigrette

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


For the Vinaigrette

For the Salad


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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