Minestrone Salad

6 servings

1/2 cup dried Great Northern white beans
2 medium white potatoes, cut into quarters
1/2 pound green beans
1 large carrot, peeled, cut in half lengthwise, cut into 1/4-inch slices
1 teaspoon plus 3 tablespoons olive oil, divided
1 medium red onion, thinly sliced
1 medium zucchini, cut in half lengthwise, cut into 1/4-inch slices
2 large tomatoes, cored, seeded and cut into thin wedges
2 tablespoons coarsely grated Parmesan cheese
1 medium clove garlic, peeled and forced through a press
1 teaspoon country-style Dijon mustard
5 to 6 tablespoons red-wine vinegar
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup basil leaves, finely chopped (about 1/4 cup chopped)
2 tablespoons minced parsley

Soak the white beans in water to cover overnight. Drain. Place in a saucepan, cover with water and bring to a boil. Reduce the heat slightly and simmer until the beans are tender. Check after about 30 minutes. Drain.

Place the potatoes in a saucepan and cover with water. Bring to a boil, reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes. Drain. Cool slightly and peel. Cut into 1/4-inch thick slices.

Bring a pan of water to the boil, add the green beans and time 4 minutes. Add the carrots and time an additional 2 minutes. Check both for tenderness. Drain and plunge the vegetables into ice water. When chilled, drain and pat dry.

In a nonstick skillet, heat 1 teaspoon olive oil over medium heat. Add the red onion and saut until tender, about 5 minutes.

Combine the white beans, potatoes, green beans and carrots, the red onions, zucchini, tomatoes and Parmesan. In a jar combine the garlic, mustard, vinegar, lemon juice, salt, pepper and 3 tablespoons olive oil. Pour over the salad and let marinate at room temperature for about 1 hour. (Refrigerate for longer storage. Remove the salad from refrigerator about 1 hour before serving. Adjust the seasonings if necessary.)

Stir in the basil and parsley before serving.