Recipe for Shell Bean and Chicory Salad 
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Yield:
1
Ingredients:
Amount Ingredient
1 x carrot, peeled, split lengthwise and cut in chunks
1 sm yellow onion, quartered
1 x bay leaf
1/2 lb fresh cranberry beans or other fresh shell beans, shelled (to
make about 2 cups)
Sea salt
6 tbl extra-virgin olive oil
2 cup finely shredded endive, frisee, radicchio or other chicory, or a
mixture
2 tbl flat-leaf parsley leaves
Coarsely ground black pepper
Instructions:
Instructions: Place carrot, onion and bay leaf in a saucepan with cold water to cover.

Bring to a simmer and cook until tender, about 25 minutes. Add beans to pan with enough water barely to cover them. Simmer about 20 minutes, until tender. Remove from heat, add salt to taste, and allow to cool.

Drain beans; discard carrot, onion and bay leaf. Place beans in a serving bowl. Add oil and more salt, if needed. Gently stir. Fold in endive or other greens, and parsley. Season with pepper.

Distribute among four salad plates and top each portion with shavings of cheese. Serve. - From Judy Rodgers, Zuni Cafe, San Francisco

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