Bean Salad with Bresaola and Pecorino Cheese

Perhaps your new favorite bean dish:

Peel the garlic, crush it coarsely and sauté briefly in olive oil (1). Add the rosemary and the white beans and fill with water so that the beans are completely covered. Season with salt and cook for 2-2 1/2 hours with the saucepan half-open rather than make. Then pull from the kitchen stove and cool in the broth.

Drain the beans, reserving the broth in the process.

Meanwhile, clean the bean pods and blanch them in salted water for about 5 min. Drain the beans, rinse, drain and cut in half.

Clean, rinse and drain the arugula. Set aside a few caper apples for garnish, cut the rest lengthwise into narrow slices.

Mix well the remaining olive oil (2) with red wine vinegar and bean broth, season with salt and season with pepper.

Combine the white and bean pods, caper apple slices and dressing, season with salt and season with pepper. Next, fold in the arugula.

Arrange on a large platter with the whole caper apples. Spread the bresaola evenly all around, sprinkle the pecorino on top and season with pepper. Preparation time: 45 min

(Khb

7/97)

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