• 2 cups cooked gigante beans or other large white bean
• 1 tablespoon minced shallot
• 1 teaspoon sherry vinegar
• Sea salt
• Freshly ground black pepper2 tablespoons extra virgin olive oil
• 12 1/2 inch thick slices of baguette, drizzled with olive oil and toasted for crostini Salsa Verde, recipe follows

1. Place the beans in a large bowl. Add the shallot and vinegar, season to taste with salt and pepper. Let the beans sit for 15 minutes
then drizzle the olive oil over and toss.

2. Serve the beans on a platter or in a bowl. Drizzle the salsa verde over the top and serve the crostini and extra Salsa Verde on the
side.

Salsa Verde

• 1 cup packed Italian parsley leaves, washed and dried
• 1 medium garlic clove, peeled and trimmed
• 1 tablespoon capers
• 1 teaspoon finely grated lemon peel
• 1/4 teaspoon salt
• Freshly ground black pepper
• 1/2 cup extra virgin olive oil

1. Place the parsley, garlic, capers and lemon zest in a food processor and chop finely, season with the salt and a few grinds of black pepper.

2. Slowly drizzle in the olive to form a loose paste. Refrigerate if made in advance, up to one day. Bring to room temperature before using. Store up to 1 week in the refrigerator.

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