California Endive and Cannellini Bean Salad

Contributor: Weezie Mott, The Weezie Mott Cooking School

Weezie Mott began her cooking school in Alameda, CA, in 1977. In addition to running the cooking school, Weezie and her husband began a very successful venture called "Motoring with the Motts." This energetic duo escort folks on food and wine tours throughout Italy, France, Spain, and Turkey. Weezie's recipe for Cannellini Bean and Endive Salad was inspired by a tour of the Pilgrims route through Spain. She presented this recipe in her Spring 2002 class sessions at the Weezie Mott Cooking School.

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Dressing Ingredients

• 2 tablespoons red wine vinegar
• ½ teaspoon salt
• Freshly ground black pepper
• 1/3 cup olive oil

Dressing Instructions

1. Using a whisk, combine the vinegar, salt and pepper in a small bowl.
2. Slowly add the olive oil, whisking constantly, until dressing is completely mixed and emulsified. Set aside.

Salad Ingredients

• 3 to 4 white California Endives
• 1 15-ounce can of cannellini beans

Salad Instructions

1. Slice the endive crosswise into thin strips. Rinse in cold water, spin dry, and reserve.
2. Rinse and drain the beans. Put them in a saucepan with ½ cup water.
3. Warm the beans over medium heat until they are warmed through. Drain beans and place them in a large salad bowl.
4. Add the reserved endive strips, and then toss the salad thoroughly with the set-aside dressing. Serves 4.

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