White Bean Salad

Ingredients

• 200 g small tomatoes (5 small tomatoes)
• 1 stalk basil
• 1 small garlic clove
• 3 tbsp olive oil (preferably lemon olive oil)
• Salt
• Pepper
• cane sugar
• 1 small vegetable onion
• 2 tbsp Red wine vinegar
• 425 g white beans (drained weight, canned)
• 50 g arugula (0.5 bunch)
• 2 slices Parma ham
• 4 grissini (preferably whole grain)

Instructions

1. 1.

   Wash tomatoes, cut off stem ends and slice them crosswise; remove seeds with a spoon.

2. 2.

   Wash basil, shake dry, pluck leaves and chop; peel garlic clove and slice thinly.

3. 3.

   Mix basil and garlic with a few sprays of olive oil, salt, pepper and a pinch of sugar; spread over tomatoes.

4. 4.

   Dry tomatoes on an oven rack at 110 °C for 2 hours (fan‑forced 90 minutes at 100 °C; gas ovens not recommended). Remove and let cool.

5. 5.

   Peel onion and cut into 5 mm thick slices. Heat a grill pan and brush with oil.

6. 6.

   Grill onion slices over moderate heat, 4–5 minutes per side until golden brown.

7. 7.

   Place onion slices in a bowl and mix with vinegar.

8. 8.

   Rinse beans cold and drain well.

9. 9.

   Add sun‑dried tomatoes to the onion mixture, pour remaining olive oil, stir thoroughly, season with salt and pepper.

10. 10.

    Wash arugula, dry, and place in salad bowls. Top with bean salad.

11. 11.

    Halve Parma ham slices, wrap around grissini, and serve atop the salad.