Tuscola County Navy Bean Salad
(Cafe Zinc)


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Ingredients

1/2 Head Romaine
1/3 Zucchini
1/3 Yellow Squash
1/2 Pepper
6 Spears Asparagus
Bean Puree
5 lbs Cooked, Tuscola county navy beans
7 ounces Olive oil
1.8 ounces Anchovies
3 lbs Cream Cheese
1.5 ounces Chopped Garlic
4 ounces Capers
14 ounces Lemon Juice

Instructions

For Vegetables:

Slice the vegetables and toss with salt, pepper and olive oil...grill.

Bean Puree:

Add all to the blender and puree. Spread over the cut surface of the romaine and arrange pregrilled vegetables. Dress with lemon juice and olive oil.
 
 
Description:


Chefs of Northern Michigan highlights local chefs and their delicious recipes which use Michigan produce and products. Watch Chefs of Northern Michigan on Wednesdays during 9&10 News at 5 or on Thursday mornings during Michigan This Morning on Fox 32.

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The Michigan Land Use Institute is a statewide non-profit organization based in Traverse City that encourages policies that build prosperity, increase quality of life, and protect natural resources in Michigan.

Taste the Local Difference is a project of the Institute, which works to grow jobs, save farmland, and build healthier communities with food that’s thousands of miles fresher.