White Bean, Celery and Carrot Salad for SRC

My Secret Recipe Club blog is Thyme for Cooking and I'm so excited.  Katie got me last month for SRC and did a total riff on one of my recipes using one of my favorite veggies, Swiss Chard.  Love that stuff.  
  
 Katie lives in France and a lot of her recipes reflect that French influence.  She's also got a couple of cookbooks out as well. 
But since we do a monthly Tapas Night and I love my appetizers, (did I mention I'm writing a cookbook about appetizers?), I had to go and check out her starters. 
 I had to share a picture first of the dish I did make. 

Back to the rest of the blog...
And there were lots I wanted to make.  But so many of them required baking.

Unfortunately my oven is on strike.  I need to replace the whole stove as some of the elements are also starting to be cranky.  I've already spent more money trying to repair the stove than it warrants.

But once I get an operating stove, I've got a list of things to make.  Like these two tarts.  What can I say, I love tarts. And I love Acorn Squash and Feta and Capers so these two are no brainers for me. 

Acorn Squash Tart
Feta and Caper Tart
  
She also had a couple of great ideas for Spring Rolls.  I always have rice paper in the pantry, it's really pretty versatile and I love my Spring Rolls anyway.   I'm going to try my hand at both of these, soon.

Avocado, Yellow Pepper and Tomato Rolls
Spinach, Mozzarella Tomato Rollups

I found this recipe, White Bean, Carrot and Celery Salad and made it for lunch, ok, I ate it for breakfast. sheesh. 
I'm really not into classic breakfast foods, what can I tell you.  But the lunch was great too. 

As I said, I ended up making the salad.  I was going to make it last week, but a hurricane and loss of power stopped me in my tracks. 

It's kinda hard to saute anything when you don't have electricity and all you have to cook on is an electric stove.

Recipe: White Bean, Celery and Carrot Salad

1 (15 oz) can Cannellini Beans, drained and rinsed.
1 cup chopped celery, about 2-3 ribs
1 carrot, sliced into thin coins
1 clove garlic, smooshed and chopped
1 small onion, finely diced 
1 tablespoon chopped Garlic Chives (I had some lovely garlic chives in the fridge so I used them)
1 tablespoons Thai Basil, cut into chiffonade  ( I substituted some Thai Basil and cut the amount in half.
1-2 tsp. EVOO 

Vinaigrette  Dressing
1 tablespoon White Wine Vinegar **
1 teaspoon finely minced tarragon leaves **
1 tablespoon Whole Grain Dijon Mustard
1/4 tsp. sugar
3 tablespoon EVOO

Chop the celery, drain the beans, and mince the chives.  Place the beans, celery, chives into a bowl. Chiffonade the basil, I used the Thai Basil I'm rooting and getting ready to transplant into some dirt.

  Saute the onion and carrot until soft, about 5 minutes, then add the garlic for an additional minute.   Add to the bowl with the beans, stir to combine. 

Mix the vinaigrette together

and pour over the bowl full of vegetables, stir to combine, then add the chiffonaded basil to the bowl

and stir once more.  Serve right away or chill for later.  This salad does taste great either warm or cold.

**I did make a couple of changes to the recipe.  I didn't have tarragon vinegar but I did have a tarragon plant and I macerated a teaspoon of the tarragon leaves and added them to some white wine vinegar and let that sit for a little while before making the rest of the vinaigrette.   I now have Tarragon Vinegar to use for other recipes.

I kept taking pictures and tasting this salad.  But I left enough for lunch...

Here's the rest of the Secret Recipe Club reveal for this first Monday of the month. 

An InLinkz Link-up