Ingredients
- 3/4 cup dried flageolet beans (5 1/2 ounces), soaked overnight in cold water and drained
- 1 small onion, halved
- 1 bay leaf
- 1 thyme sprig, plus 1/2 teaspoon thyme leaves
- 2 tablespoons white wine vinegar
- 1 tablespoon very finely chopped shallot
- 1 teaspoon Dijon mustard
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 25 pitted green olives
- 1 tablespoon capers, rinsed
- 1 1/4 pounds asparagus
- Eight 1/2-inch-thick slices of baguette, cut on the diagonal and lightly toasted
- One 5-ounce bunch of arugula, thick stems discarded and large leaves torn in half
- One 4-ounce bunch of watercress, thick stems discarded
Description
Food & Wine
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