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Ingredients
  • subheading: For the marinated beans:
  • ⅓ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • 1 garlic clove, halved
  • Fine sea salt
  • Freshly ground black pepper
  • 8 fresh basil leaves, chopped, or 1 rosemary sprig, left whole
  • Pinch crushed red pepper flakes
  • 3 cups cooked white beans, such as cranberry, cannellini, or great northern, or two (15-ounce) cans, rinsed and drained
  • subheading: For the salad:
  • 5 ounces lettuce, such as bibb, little gem or baby greens of your choice (about 8 cups)
  • 1 pint quartered or sliced tomatoes, preferably grape or ripe heirlooms
  • 1 large shallot (3 ounces), thinly sliced
  • 6 ounces bocconcini (small mozzarella balls) or ½-inch cubes fresh mozzarella
  • ½ cup (2 ounces) shaved Parmesan cheese
  • 8 large fresh basil leaves, chopped
Steps
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