MA Marinated Bean Salad with Avocado & Butter Lettuce

What You’ll Use

Radishes 

Avocado 

Marinated beans 

Lemon

Butter lettuce 

Crispy garlic 

Thinly slice the radishes. Peel, pit, and dice the avocado. Fold the radishes and avocado into the marinated beans to combine. Season to taste with more lemon juice and salt. Separate the lettuce leaves. Arrange the lettuce leaves on plates and pile the marinated bean salad on top. Sprinkle with the crispy garlic, grind with pepper, and serve.

Make-Ahead Instructions

Step 1 

Cut or tear the mushrooms into bite-size pieces. Remove the dark green tops from the leeks and slice the white and pale green parts. Place the sliced leeks in a bowl, cover with cold water, and swish to remove any dirt. Lift the leeks from the water and pat dry. Slice the shallots. Slice 8 to 10 cloves of garlic. Pick the parsley, toss the stems, and chop the leaves. Rinse and drain both cans of beans. 

Step 2

To prep the soup, in a saucepan or pot over medium heat, melt 3 tablespoons butter. Add the leeks and sauté until they begin to soften, 5 minutes. Add a quarter of the garlic (2 or 3 cloves) and stir until fragrant, 1 minute. Add two-thirds of the mushrooms (16 oz) and sauté until they start to release their liquid, 5 minutes. 

Step 3

Sprinkle the mushrooms and leeks with 2 tablespoons flour and stir to break up any clumps and toast lightly, 1 minute. Whisk in 3 cups vegetable broth and ¼ cup wine, if you have a bottle open. Drop in a few sprigs of fresh thyme. Simmer the soup until the flavors have combined, 10 minutes. Stir in ½ cup cream last. Remove and discard the thyme sprigs. Season to taste with salt and pepper. Let cool, transfer to an airtight container, and refrigerate. 

Step 4

To prep the pasta, in a sauté pan over medium heat, warm 2 tablespoons olive oil. Add the remaining mushrooms (8 oz) and sauté until they release their liquid, about 5 minutes. Add half the shallots and sauté until the shallots are soft and the mushrooms begin to brown, 3 minutes. Add a quarter of the garlic (2 or 3 cloves) and stir until fragrant, 1 minute. Finally, add 1 cup of the beans and stir until warmed through. Season with salt to taste. Let cool, transfer to an airtight container, and refrigerate. 

Step 5 

To prep the bean salad, in a saucepan over medium-high heat, warm ¼ cup olive oil. Add the remaining garlic (4 or 5 cloves) and fry until it starts to turn crisp and golden, 2 to 3 minutes. Transfer the crispy garlic to a plate lined with paper towels. Let cool, transfer the crispy garlic to an airtight container, and store at room temperature. Reserve the garlic oil. 

Step 6

In a large bowl, combine the remaining beans, the remaining shallot, the juice of 1 lemon, the reserved garlic oil, and the parsley. Season to taste with salt and pepper and turn to coat. Transfer the bean salad to an airtight container and refrigerate.