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This is a delicious salad featuring capers and a sherry vinaigrette.

Whole Living, November 2012

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Credit: AMY NEUNSINGER

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Servings:
6
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Ingredients

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Directions

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  • Cover beans, onion, celery, and carrot with water in a large saucepan. Bring to a boil, then reduce heat and simmer until tender but not falling apart, 35 to 40 minutes. Season with salt. Drain; discard vegetables. In a large bowl, toss beans with 1/4 cup oil and the vinegar. Let cool slightly.

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  • Meanwhile, heat oven to 450 degrees. On a rimmed baking sheet, toss artichoke hearts with remaining 2 tablespoons oil. Roast, flipping once, until golden brown and crisp, 15 to 20 minutes.

  • Add to beans with capers and parsley. Season with salt and pepper flakes and drizzle with oil. Serve warm or at room temperature.

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