Garlic marinated bean salad with celery

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  • 8 ounces white beans (chickpeas also work well), soaked in water overnight

  • 5 confit garlic cloves

  • 1/2 cup olive oil

  • 1/2 cup sherry or red wine vinegar

  • 2 teaspoons salt

  • 1 tablespoon mustard (whole-grain or Dijon are my favorites)

  • 1 bunch parsley (about 1 1/2 cups), roughly chopped

  • 1 head (8 ounces) celery, cut into thin slices

Confit garlic ingredients:

  • 2 heads garlic

  • 1/2 C. olive oil

Directions:

To make garlic confit: Peal garlic and poach in oil at very low temperature for 45 minutes. Cool and store in jars in the fridge.

To make salad:
Drain and rinse the soaked beans and boil in fresh water until tender but not falling apart, about 30 minutes.
Roughly chop the confit garlic and combine with the oil, vinegar, salt, and mustard.
Drain the cooked beans and immediately dress with the vinaigrette.
Combine the beans with the parsley and celery just before serving. Taste for salt, vinegar, or olive oil.