This is a combination of two salads. Years ago in Israel, my aunt served a simple, yet delicious and healthy salad. It was just thinly sliced celery with diced scallions, dressed Israeli style, with lemon juice and olive oil. I loved it, and started making it regularly. Then I saw one of the antipasti offered at Hosteria Romana owned by our friend Marco Efrati right here on South Beach (caution: Hosteria Romana is advertised as specializing in Roman-Jewish meals, but it is not kosher). This antipasto consisted of celery, red onions, and cannellini beans.
The stocky jolly guy standing under the sign is Marco. We can’t eat there, obviously, but I can look, and when I see cannellini (white kidney beans), I can taste Florence, my favorite place in the world (after Jerusalem, of course). So I put two and two together and tweaked it a little.
I still have my sliced celery and diced scallions, but I throw in cannellini beans (sometimes I use navy or great northern beans, but any white beans are present in many Tuscan recipes) and some fresh parsley.
As with all recipes where you use canned beans, you have to drain and rinse them well. Most of the sodium in those cans will wash away. You can also use frozen beans and cook or steam them until tender.
Dice some fresh parsley, add fresh oregano, if you have it (or just more parsley, if you don’t), salt, pepper, olive oil, balsamic vinegar, toss, and you are good to go!
Is this the easiest salad you ever made, or what? I call it Florentine because of cannellini beans, and because I just want to have a little taste of Tuscany on my table.
This is Ponte Vecchio, a three-story bridge where Jewish silversmiths and jewelers have worked and plied their trade for 900 years. Some of those antique Judaica pieces you can see there are simply unbelievable!
So have a nice chilled glass of Pinot Grigio. Even though it comes from Venice rather than Tuscany, its refreshing, crisp, slightly lemony taste with notes of green apple pairs perfectly with this healthy salad.
Garnish it with a splash of color. I tossed in a few bits of red bell pepper to make it look Italian – red, white, and green. BUON APPETITO!
- 5 stalks of celery
- 6 scallions
- 1 can of cannellini, navy, or great northern beans
- olive oil
- balsamic vinegar
- fresh diced parsley and oregano
- salt and pepper to taste
- Thinly slice celery.
- Dice scallions.
- Drain and rinse beans, combine all three ingredients.
- Blend the rest of the ingredients, season and toss the salad.