Artichoke and Bean Salad with Dijon Vinaigrette

Daphne Oz's White Bean and Oregano Salad

  • 1 15- ounce can White Beans (drained and rinsed)
  • 1 13 .75-ounce can Artichokes Hearts (drained and rinsed; cut into small pieces)
  • 3 stalks Celery (sliced thinly on a bias)
  • 1 Shallot (thinly sliced)
  • 4 sprigs fresh Oregano (leaves only; chopped)
  • 3 tablespoons Red Wine Vinegar
  • 1 3 tablespoons Parmigiano Reggiano (finely grated) tablespoon 3 tablespoons Parmigiano Reggiano (finely grated) Dijon Mustard 3 tablespoons Parmigiano Reggiano (finely grated)
  • 1/4 cup Extra Virgin Olive Oil
  • Kosher Salt
  • freshly ground Pepper
step-by-step directions
step-by-step directions
  • In a large bowl, whisk the red wine vinegar, dijon mustard, parmigiano, and extra virgin olive oil together. Season generously with salt and freshly ground pepper.
  • Toss remaining ingredients into bowl and toss to coat. Check seasoning and serve.
Similar categories: Lunch Courses & Meals
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