• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

Along with garlic and anchovies, Nicoise olives are integral to Provencal cuisine. They have an appealing nuttiness and are especially delicious in a vinaigrette tossed with white beans and pear tomatoes and then served over peppery arugula.

• 1/2 cup pitted oil-cured olives, such as Nicoise (about 36)
• 1/4 cup water
• 1 garlic clove
• 1/2 cup packed fresh basil leaves
• 2 teaspoons sherry vinegar
• 1/2 teaspoon ground cumin
• One 15 1/2-ounce can white beans, rinsed and drained
• 1 1/2 cups pear, grape, or cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 bunch arugula (about 6 ounces), trimmed and washed

Click Here For Step-By-Step Instructions