Serving
(click to enlarge)

Bean Salad with Eggs
Sephardic
  -   Piyaz
Serves:
Effort:
Sched:
DoAhead:  
6 salad  
**
9-3/4 hr  
Most

Bean salads are very common in Sephardic cuisine, and are more substantial than salads of just greens. This excellent version, from Turkey, uses sliced onions as a garnish rather than chopped onions mixed with the beans. I made this to match the accompanying photo, not the recipe as written (tomatoes were mentioned but not included, bell pepper wasn't mentioned).



1
1/2
ar
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6
6
1/3
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1/2
5
1/2
1/4
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6
2
ar
c
T
oz
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oz
oz
c
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c
T
t

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oz

White Beans, dry (1)  
Salt
Water
-- Salad
Tomato
Bell Pepper, grn
Parsley, flat
-- Dressing (3)
Wine Vinegar, white
Olive Oil ExtV
Salt
Pepper
-- Garnish
Onion, red
Eggs (4)
Sumac flake (4)
Prep   -   (9 hrs - 20 min work)
  1. Soak BEANS with 1/2 T Salt (yes, salt) for 8 hours or overnight.
  2. Drain and rinse Beans. Place in a saucepan with water to cover and simmer until just tender - take care, just tender through - with overcooking they will start to fall apart. Drain, rinse with cold water and set aside to cool, then refrigerate to chill.
  3. Prepare EGGS, depending on whether plain hard cooked or Onion Skin eggs. Peel and refrigerate to cool thoroughly.
Salad   -   (15 min + 30 min chill time)
  1. Cut TOMATOES into dice, about 3/8 inch, and drain them well, preferably in a nylon strainer (drink the juice).
  2. Stem and core BELL PEPPER. Cut into squares about 3/8 inch on a side. I toss them in the strainer over the tomatoes to encourage draining.
  3. Chop PARSLEY medium.
  4. Tumble together White Beans and all Salad items. Refrigerate until ready to serve
Dressing   -   (4 min)
  1. Mix all Dressing items items in a small jar so they can be shaken vigorously before pouring. Cool.
Garnish & Serve   -   (15 min)
  1. Cut ONIONS lengthwise in halves or quarters, and slice crosswise very thin.
  2. Cut EGGS into wedges.
  3. Dress salad and serve chilled, garnished with Onions and Eggs. For buffet service the Onions can just be mixed in, and the salad tossed with the Eggs just before serving.
  4. Sprinkle lightly with Sumac if desired.
NOTES:
  1. Dressing:   In France, salad dressings are around 4 to 1 Oil to Vinegar. In Spain they are nearly equal, but in Turkish and Sephardic practice they are relatively tart, even as much as 1 to 2 Oil to Vinegar. Adjust if you feel you need to.
  2. Eggs:   The eggs can be plain Hard Boiled, or for fancier they can be Onion Skin Eggs as in the photo.
  3. Sumac:   This red flake is ground from berries of a special sumac plant and is moderately sour. It is much used as an herb or garnish in Anatolia and the Levant, so is available from markets serving those communities.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch

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