Warm White Bean and Spinach Salad

Dave and I have been enjoying delicious food and friendship with our Dinner Club for many years. The four couples meet every 2 to 4 months for a dinner which the host plans. They then assign the other 3 couples one recipe to make. This past weekend our assigned recipe was one the host experienced at a cooking class in Bay City, Michigan at Fusion 1 Café.

This spinach salad is reminiscent of the 1970s version which includes red onion, chopped egg, bacon pieces and a red wine vinaigrette. The Fusion 1 Café recipe goes beyond this, adding northern beans to the dressing. Bacon is substituted with a crumbly mix of toasted whole grain bread crumbs and parmesan cheese. I used a very hearty whole grain bread which is my favorite choice Kroger Private Selections Artisian Multi- Grain Boule.

This is a hearty salad which can be a nice lunch or light dinner.

2 slices multi-grain bread (the larger middle slices of a round boule)(dry overnight on a rack on the counter)

1 cup grated parmesan cheese, high quality such as Parmigiano-Reggiano

2 tablespoons olive oil

1 teaspoon black pepper

1/2 teaspoon salt

10 cloves garlic, peeled and roughly chopped (use generous size cloves)

Salt and pepper

3/4 cup olive oil

2 tablespoons fresh chopped rosemary

1 pound great northern beans, (I used 1-15 ounce can, slightly drained.)

4 Roma tomatoes, seeded and chopped

6 tablespoons red wine vinegar

3 tablespoons Dijon mustard

1 pound baby spinach (I used 10 ounces for 8 people)

1 medium red onion, thinly sliced and soaked in ice water for 5 minutes

1 yellow bell pepper, thin julienned sliced

Shredded Parmigiano-Reggiano cheese as needed

2 hard boiled eggs

• In a food processor place the dried bread, parmesan, 2 tablespoons oil, salt and pepper. Pulse until ground and combined.
• Toast the mixture in a 400 degree oven for 10 minutes, stirring frequently. Set aside.
• Place a skillet over medium heat.
• Add the 3/4 cup olive oil and heat. Add the garlic and rosemary.
• Cook only 1 minute or less. Do not brown.
• Add beans and cook on low for 7 minutes.
• Stir in tomatoes, vinegar and Dijon. Remove from heat.
• In a large salad bowl place spinach, onion and sliced pepper.
• Pour bean mixture over all. Add the cheese and sprinkle with salt and pepper.
• Shred the eggs over all and top with bread crumb mixture.
• Present at the table and toss slightly to serve.