Salad of Arugula, Corona Beans, Shaved Carrots & Kalamata Olives

Yield: Serves 6
Chef: Chef Brian Streeter


½ lb. corona beans or other large white beans
½ onion, cut into tow wedges
1 large carrot, cut into 2″ pieces
1 stalk celery, cut into 2″ pieces
1 bay leaf
1 Tbsp. kosher salt
2 oz. baby arugula
1 small spring onion, sliced thin
1 tsp. fresh marjoram, chopped
⅓ C. extra virgin olive oil
½ C. Kalamata olives, pitted and roughly chopped
2 medium heirloom carrots, shaved thin
2 tsp. red wine vinegar
Kosher Salt


Soak beans overnight in plenty of cold water. The next day place beans and the water they soaked in into a medium saucepan and bring to a simmer over. Add the vegetables and bay leaf and cook at a low simmer until tender, about one hour. Add the salt and allow the beans to cool in their broth.

Drain the beans, remove the vegetables and bay leaf and place in a large bowl. Add the arugula, spring onions, marjoram, olives, and shaved carrots. Add the olive oil and vinegar. Season with salt to taste and toss to coat. Serve with Roast Chicken with Honey Gremolata Pan Sauce.

Enjoy with a glass of Cakebread Cellars Annahala Vineyard Pinot Noir.