Cannellini Bean and Asparagus Salad with Mushrooms | Food Stuff
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Ingredients
- 1 1/4 cups dried cannellini (white kidney) beans (3 3/4 cups cooked)
- handful of dried curry leaves, crumbled (or 1 bay leaf)
- 1/4 cup fresh tarragon
- 1 clove garlic, minced or crushed
- juice from 1 lemon (3 tablespoons)
- 1 teaspoon grated lemon zest
- 1/2 cup olive oil
- 2 teaspoons olive oil
- fresh cracked black pepper to taste
- 1 teaspoon sea salt, or to taste
- 8 large white mushrooms, sliced
- 1 to 1 1/2 teaspoons Dijon or grain mustard, to taste
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