Warm White Bean & Carrot Salad Recipe

The midwest is bracing for what will reportedly be a "dangerous, multifaceted and potentially life-threatening" blizzard. Reports of incoming extreme weather tend to be over-blown in these parts, but that type of language will definitely get some attention. 

The first snowflakes started to fall half an hour ago, and as I type this an intriguing combination of snow, hail, and rain is tapping at my dining room windows. Perhaps it would be wise to heed the weather warnings and plan a stop at the grocery store this evening to stock up on ingredients for some satisfying snow-day fare. I recommend this Warm White Bean and Carrot Salad with dill, shallots, and toasted almonds.

I followed this recipe from 101 Cookbooks. The only change I made was to cook the carrots in butter, which gave them a wonderful flavor. Be sure to let the dressing rest as the recipe instructs. This salad was best the day it was made, but kept well. 

Stay warm!

 

show hide 6 comments

Angie - Gorgeous photos.
I’m originally from Chicago, but now live in upstate New York. If the midwest is worried, it will be a big one! Be safe!

Angie - Gorgeous photos.
I’m originally from Chicago, but now live in upstate New York. If the midwest is worried, it will be a big one! Be safe!

Anita - I saw this yesterday and knew I had to have it for dinner. I used butter as you did. It was definitely edible (and will be eaten for the next 2 days or so – sigh, living alone has its issues), but was too sweet for my taste. Halving the sugar next time, or possibly omitting it altogether. Thanks!

Anita - I saw this yesterday and knew I had to have it for dinner. I used butter as you did. It was definitely edible (and will be eaten for the next 2 days or so – sigh, living alone has its issues), but was too sweet for my taste. Halving the sugar next time, or possibly omitting it altogether. Thanks!

Gemma - Thanks Angie!
Hi Anita, I liked the sweetness, but that is simply a matter of preference. I agree, I bet this would be wonderful without any sugar. I will try it that way next time.

Gemma - Thanks Angie!
Hi Anita, I liked the sweetness, but that is simply a matter of preference. I agree, I bet this would be wonderful without any sugar. I will try it that way next time.

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