White bean salad, tomato vinaigrette by Laurent Mariotte

Ingredients

5 servings

• 300 g white beans, such as mogette de Vendée
• 1 shallot
• 2 bay leaves
• clove
• 500 g very ripe tomatoes
• 1 dl red wine vinegar from Orléans
• 2 dl grapeseed oil
• 1 spring onion with stem
• 1.2 bunches of flat-leaf or curly parsley
• coarse grey sea salt
• fine grey sea salt
• freshly ground pepper

Steps

1. 1

   The day before, rehydrate the beans in a bowl covered with cold water.

2. 2

   The next day, drain the beans and place them in a large pot. Cover with cold water again and bring to a boil. Skim and lower the heat.

3. 3

   Peel the shallot, stud it with a few cloves, and add it to the pot with the bay leaf. Simmer gently for one hour.

4. 4

   Peel the tomatoes and cut them in half. Remove the seeds and press the flesh through a sieve. Add the vinegar to the tomato juice, season with salt and pepper. Mix everything with the grapeseed oil.

5. 5

   Drain the cooked beans and place them in a large salad bowl.

6. 6

   Add the vinaigrette, peel and finely chop the spring onion with its stem, and chop the parsley. Cut the remaining tomatoes into strips.

7. 7

   Mix everything with the vinaigrette and serve. Enjoy while still warm.