Lunch: White Bean Salad with Tomatoes and Crisped Sage

Recipe by Moira Hodgson The crisped sage leaves are an unusual and impressive garnish. For the best flavor, serve at room temperature.

Ingredients

1 lb. dry beans (white, navy, or cannellini)
kosher salt and freshly ground black pepper
2 clove garlic
1 tbsp. Dijon mustard
2 tbsp. white wine vinegar
1/3 c. extra-virgin olive oil
6 plum tomatoes
1 small red onion
canola or grapeseed oil
1 bunch sage

Instructions

Place beans in a large pot and fill with just enough water to cover. Simmer until beans are tender, 1 to 1 1/2 hours. Just before they’re done cooking, season beans with 1/2 teaspoon salt and 1/4 teaspoon pepper (if you season any sooner, skins of beans may split and centers may harden). Drain, if necessary, and transfer to a large bowl.
Meanwhile, with a mortar and pestle, crush garlic and 1 teaspoon salt until a paste forms. Add mustard and mix well. Add vinegar. Gradually whisk in olive oil until a smooth emulsion forms. Pour mixture over beans while still warm. Add tomatoes and onion; toss to coat and set aside.
Pour in enough canola or grapeseed oil to cover the bottom of a large skillet and place over medium-high heat until oil is very hot but not smoking. Add sage leaves in 1 layer, sprinkle with salt, and fry lightly until crisp, about 2 minutes. (If leaves are crowded, fry in batches.) With a slotted spoon, remove to a plate covered with paper towels; let drain.
Sample salad and adjust seasoning to taste. Sprinkle with sage leaves just before serving.