Warm Artichoke Heart Salad with White Beans, Arugula, and Salsa Verde

Course Salads

Ingredients in this Recipe

1 1/4 cups canola oil
1 carrot, halved
1 celery stalk, halved
1 cup fresh flat leaf parsley leaves, coarse chopped
1 large egg yolk
1 lemon, cut in half
1 small garlic clove, peeled
1 tablespoon drained capers
1/2 cup dried great northern beans, rinsed and soaked overnight in room temperature water to cover
1/2 cup extra virgin olive oil
1/2 medium onion, cut in half
1/2 yellow onion, peeled
1/4 cup heavy cream
2 tablespoons finely grated Parmigiano Reggiano
2 tablespoons freshly squeezed lemon juice
2 tablespoons red wine vinegar
3 fresh thyme sprigs
4 to 6 cups homemade chicken stock or prepared low sodium chicken broth
Coarse salt and freshly ground black pepper
For the artichokes:
For the arugula salad:
For the salsa verde:

See Full Recipe at Serious Eats