White Beans Vinaigrette – Summer Sensation

The Hill Seafood and Chop House is a small, toney restaurant that has long graced the upscale Kercheval Avenue neighborhood of Grosse Pointe Farms, Michigan, where I once worked. The food is good, if expensive, but its best-kept secret remains its white beans vinaigrette served with a basket of bread when you sit down for lunch or dinner. Of all the fancy dishes available at The Hill, it’s this simple recipe that my nostalgic taste buds frequently return to.

Since they wouldn’t share the recipe with me, I have resorted to creating my own. But I think it’s a close fit, and give The Hill credit for the inspiration for this quick and delicious recipe!

White Beans Vinaigrette

Serves 8; Preparation time: 10 minutes

Ingredients

• 1/3 cup extra virgin olive oil
• Zest and juice of 1 lemon
• ¼ cup sweet onion, finely diced
• 1 clove garlic, chopped
• Pinch of cloves
• 1/2 teaspoon salt
• Freshly ground black pepper
• Two, 15-ounce cans Great Northern or small white beans, drained and rinsed
• 1/3 cup parsley, chopped

Directions

1. Combine olive oil, lemon zest and juice, onion, garlic, parsley, salt, and black pepper to taste in a large bowl and stir. to combine. Add the rinsed white beans and stir to combine.
2. Taste and season with more salt and pepper as needed. 
3. Cover and refrigerate for a half hour. Serve at room temperature.